with angel hair pasta, fresh tomato sauce, and garlic bread
$9.95 per serving
Prep & Cook Time:20-30 min.
Cook Within:7 days
Spice Level:Not Spicy
A note about serious food allergies
We won’t tell you what puttanesca means in Italian – you've got to look that one up for yourself. But we will tell you that you’ll love this fresh, tangy, slightly salty, Southern Italian pasta dish. We put a twist on the classic with a fresh tomato sauce you make yourself, and toasted pine nuts, but kept the tradition alive with garlic, olives, and capers. Buon appetito!
Coarsely chop grape tomatoes. Mince garlic. Coarsely chop capers. Rinse olives and halve. Stem and coarsely chop oregano. Halve baguette lengthwise.
Make the Tomato Sauce
In a small mixing bowl, combine chopped tomatoes, capers, olives, half the garlic (or to taste) (reserve remaining for garlic bread), and half the oregano (reserve remaining for garnish). Add 2 Tbsp. olive oil and season with ¼ tsp. salt and ¼ tsp. pepper. Stir until well combined and set aside for flavors to marry.
Make Garlic Bread and Toast Pine Nuts
Combine 1 Tbsp. olive oil and remaining garlic in a small bowl. Spread on cut sides of baguette and place on one side of prepared baking sheet. Bake 5 minutes, remove from oven, and add pine nuts to other side of baking sheet. Bake until bread and pine nuts are toasted, 5-6 minutes. Pine nuts toast quickly. As soon as you detect the aroma of toasted nuts, remove from oven to avoid burning. While bread bakes, cook pasta.
Cook the Pasta
Add pasta to boiling water and cook, stirring often, until al dente, 3-5 minutes. Reserve ½ cup pasta cooking water before draining. Stir tomato paste into reserved water in a small bowl or measuring cup. Drain pasta in colander and return to pot.
Finish the Pasta
Add tomato sauce and reserved pasta water-tomato paste mixture to pot with cooked pasta. Toss until well combined. Season to taste with salt and pepper.
Plate the Dish
Serve pasta on a plate next to garlic bread. Garnish with pine nuts and remaining oregano.