in Italy

Rigatoni alla Puttanesca

updated

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Ingredients for 4 servings:

  • 500g rigatoni
  • salt and pepper
  • chili powder
  • 2 chili peppers, red
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 2 tbsp parsley, chopped
  • 800 g tomatoes, peeled from the can, chopped
  • 1 tbsp capers
  • 3 anchovies, finely chopped
  • 50 g olives, black
  • Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta as usual in plenty of salted water until al dente, then drain and set aside. Finely chop the chili peppers and seeds and crush the garlic. Heat the oil in a large pan. Sauté the garlic and chili. Add the parsley and continue to cook for 1 minute, stirring. Add the tomatoes and bring to a boil. Simmer for about 5 minutes. Add the capers, anchovies, and olives and simmer for another 5 minutes. Season to taste with chili powder, salt, and pepper. Pour the sauce over the pasta and serve immediately, sprinkled with grated Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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