Casarecce Puttanesca Recipe
Cherry Tomatoes, Anchovies, Cerignola Olive, Wild Mountain Capers
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
Boil Water
Fill a large pot with water, add 1 tsp of salt, and bring to a boil over high heat.
Cook Pasta
Once the water is boiling, add 400g of casarecce pasta. Cook according to package instructions (usually about 10-12 minutes) until al dente.
Drain Pasta
Reserve 1 cup of pasta water, then drain the pasta and set aside.
Preparing Sauce
Heat Olive Oil
In a large skillet, heat 3 tablespoons of olive oil over medium heat.
Sauté Garlic
Add 3 minced garlic cloves to the skillet, sautéing until fragrant (about 1 minute).
Add Anchovies
Add 6 anchovy fillets to the skillet, mashing them with a wooden spoon until they dissolve into the oil.
Add Tomatoes
Add 500g of cherry tomatoes to the skillet, cooking until they burst and soften (about 5-7 minutes).
Incorporate Olives and Capers
Stir in 100g of Cerignola olives and 2 tablespoons of wild mountain capers, mixing well.
Season Sauce
Add 1 teaspoon of red pepper flakes and 1 teaspoon of black pepper. Stir to combine and cook for an additional 2 minutes.
Combining and Serving
Combine Pasta and Sauce
Add the drained casarecce pasta to the skillet, tossing it with the sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
Garnish
Finely chop a bunch of fresh parsley and sprinkle it over the pasta before serving.
Serve
Plate the casarecce puttanesca and enjoy warm.
