Pasta Puttanesca Perfecto

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 lb rigatoni pasta or 1 lb penne
• 1 tablespoon extra virgin olive oil
• 3 -4 large garlic cloves, minced
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons fresh basil (coarsely chopped or chiffonaded)
• 1 tablespoon fresh oregano, chopped
• 2 ounces rolled anchovies packed in oil
• 1 (28 ounce) can diced tomatoes
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 1 cup kalamata olives or 1 cup burgundy olive, pitted and halved
• 1/4 cup drained capers

Recipe

• 1 bring a large pot of water to boil and add a generous palmful of sea salt or kosher salt to the pot. add pasta and cook according to package directions until al dente.
• 2 while waiting for the water to boil, heat oil in a medium skillet. add garlic and cook for about 2 minutes, stirring occasionally, and making sure it does not burn. then add onion, salt, pepper, fresh herbs and stir, cooking, for about 5 minutes. add the anchovies and their oil, raise the heat to medium-high, and cook for another 1-2 minutes, stirring until anchovies are dissolved.
• 3 add tomatoes with their juice, as well as bay leaf and red pepper flakes. simmer for 5 minutes, then add olives and capers. simmer another 5-10 minutes, then taste and adjust seasonings. drain pasta and place in a large shallow bowl, then toss with the puttanesca sauce and serve.