with roasted red peppers, artichoke hearts, olives, and capers
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:7 days
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 tangy, slightly salty, Southern Italian pasta dish. It’s made with a mélange of umami pantry items: olives, capers, artichoke hearts, and a whole lot of garlic. We class it up with a touch of white wine, fresh thyme, and basil. Buon appetito!
Mince garlic. Slice Kalamata olives into ¼” slices. Stem and mince thyme. Stem basil, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips. Coarsely chop roasted red peppers.
Cook the Pasta
Add pasta to boiling water and cook until al dente, 7-8 minutes. Strain in colander and return to pot with ½ tsp. olive oil. A touch of olive oil will keep pasta from sticking together and clumping. While pasta cooks, start sauce.
Start the Sauce
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add garlic, roasted red peppers, and thyme to hot pan and cook 2 minutes. Add white wine and cook until sauce reduces slightly, 1 minute.
Finish the Sauce
Add crushed tomatoes, olives, basil (reserve a pinch for garnish), capers, and artichoke hearts. Bring to a boil, reduce to a simmer, and cook 5 minutes.
Add the Pasta
Add cooked pasta to pan and cook, tossing to coat, 1-2 minutes. Remove from burner and season with red pepper flakes (to taste).
Plate the Dish
Place a serving of pasta on a plate and garnish with reserved basil.