New favorite Pasta: Bucatini Puttanesca

 Bucatini is one of my new favorite pastas. It's hearty and takes flavors really well. When I was searching for new ideas for it, recipes for the classic Italian dish Puttanesca  kept coming up, so I decided to try one. This has quickly become a favorite recipe we have added to our rotation. Our recipe is actually a combo of one that was in Eating well a while back and one that was in the new Cooking Light magazine. It's salty, bright, and yummy. To me, the pasta is plenty on it's own, but servings it with a nice salad would be great as well.

 

 

Bucatini Puttanesca

 

• 5 anchovy fillets
• 2 tablespoons olive oil
• 4 cloves finely chopped garlic
• 28 oz can coarsely chopped canned no-salt-added whole peeled tomatoes, and their juice
• 1/8 teaspoon salt
• 12 ounces bucatini pasta
• 10 Kalamata olives, pitted and sliced
• 2 tablespoons capers, rinsed
• 1 tablespoon coarsely chopped fresh oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup shaved parmesan

 

1. Heat 2 tablespoons oil in a large skillet over medium heat. Add in anchovies and stir around to break them up. When the anchovies begin to dissolve, add garlic and stir for about a minute.
2. Add tomatoes and season with 1/8 teaspoon salt and red pepper flakes; cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes.
3. When the sauce starts cooking,  cook the bucatini.
4. When the pasta is halfway done,  stir in the olives, capers and oregano.
5. When the pasta is done, drain well and toss in with the sauce.
6. Top with Parmesan

**Makes 4 servings

**3 on Bryce's Dish Scale, pot, skillet, strainer, knife and cutting board