Greek Pasta
July 12, 2018
Sun Dried Tomato and Basil Spaghetti
July 12, 2018


1. In a large, deep skillet, heat olive oil over medium heat. Add Garlic, anchovy paste, and crushed red pepper. Sauté for 2-3 minutes until the garlic is golden brown. 2. Pour in the crushed tomatoes, undrained whole peeled tomatoes, olives, and capers. Use a wooden spoon or fork to roughly break up the whole tomatoes and olives. 3. Stir in 2 cups water and bring to a simmer. Add dried pasta to the skillet, using tongs to gently work the past into the liquid until submerged. 4. Cover and gently simmer for 1-15 minutes, stirring twice during cooking, until pasta is al dente. 5. Serve in bowls, with additional basil or parmesan, if desired.

Chefs Notes:

This is another dish you wan to eat immediately. One pot Puttanesca can get “soggy” if you leave it in the pot too long. Crushed red peppers to taste. I actually like my sauce more on the spicy side, so I always add more than I call for. You can never have enough basil. Having fresh Italian Parsley for garnish adds a nice flavor. You may even want to rough chop it and add a little more 😊