Pasta Puttanesca Recipe

Ingredients

• 1 lb linguine pasta (uncooked)
• 5 fillets anchovies
• 1/2 cup carrots (minced)
• 1/4 cup sun-dried tomatoes (chopped)
• 1/4 cup kalamata olives (chopped and pitted)
• 3 tablespoons capers
• 1 teaspoon dried oregano
• 1 can (28 oz) diced tomatoes
• 1 teaspoon red pepper flakes
• 1 1/2 tablespoon tomato paste
• 5 to 6 pieces fresh basil leaves (chopped)
• 3 teaspoons garlic (minced)
• 1/4 cup Parmesan cheese (shredded)
• 2 tablespoons extra virgin olive oil
• salt and pepper (to taste)

Instructions

1. 1

   Cook the linguine pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.

2. 2

   Heat extra virgin olive oil in a sauté pan over medium heat.

3. 3

   Add minced carrots and anchovy fillets. Cook for about 2 minutes while mashing the anchovies into the oil until they dissolve.

4. 4

   Add garlic, sun-dried tomatoes, kalamata olives, capers, diced tomatoes, dried oregano, red pepper flakes, and tomato paste. Stir and bring to a boil. Cover and simmer for 12 to 17 minutes to let the flavors blend.

5. 5

   Add the cooked pasta and chopped fresh basil leaves. Toss well to coat the noodles evenly with the sauce.

6. 6

   Sprinkle with Parmesan cheese and season with salt and pepper to taste.

7. 7

   Transfer to a serving plate and serve immediately. Enjoy this flavorful pasta puttanesca with your favorite drink or a side of garlic bread.