Recipe of Award-winning Pasta Puttanesca
Hey everyone, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Prepare Award-winning Pasta Puttanesca. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pasta Puttanesca, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta Puttanesca delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pasta Puttanesca is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can have Pasta Puttanesca using 14 ingredients and 3 steps. Here is how you cook that.
By Mark Bittman
Ingredients and spices that need to be Make ready to make Pasta Puttanesca:
- Pasta
- 2 cups flour
- 5 egg yolks
- Sauce
- to taste Salt
- 3 tablespoons olive oil
- 5 cloves garlic, lightly mashed and peeled
- 3 or more anchovy fillets
- 1 (28 ounce) can whole plum tomatoes
- to taste Freshly ground black pepper
- 1/2 cup pitted black olives
- 2 tablespoons capers
- to taste Crushed red pepper flakes
- Chopped fresh parsely, oregano, marjoram, or basil leaves for garnish
Steps to make to make Pasta Puttanesca
- Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
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