Pasta Puttanesca (Pasta with Olive Sauce)
The simplicity of this Neopolitan recipe belies its luscious flavor. Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that’s perfect for a summer evening. You can enjoy it any time of year, though, so long as you can use flavorful tomatoes. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market’s olive bar. Photos by Hannah Kaminsky of Bittersweet.
Serves: 4 to 6
- 10 to 12 ounces pasta, any long variety of your choice
(spaghetti, linguine, angel hair, etc.)
- 1 1/2 tablespoon extra-virgin olive oil
- 2 to 3 cloves garlic, minced
- 3/4 cup pitted brine-cured olives, chopped
(use a combination of black and green)
- 12-ounce jar roasted red peppers, diced
- 4 medium ripe tomatoes, diced
- 1/4 cup dry white or red wine, or water
- 1/4 cup minced fresh parsley
- Salt and freshly ground pepper to taste
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Heat the oil in a large saucepan. Add the garlic and sauté until over low heat until golden, about 2 to 3 minutes. Add the olives, roasted peppers, tomatoes, and wine. Turn the heat up to medium-high and bring to a rapid simmer, then remove from the heat.
Combine the cooked pasta with the olive sauce in a large serving bowl. Add the parsley, season with salt and pepper, and toss together gently. Serve at once.