Pasta Puttanesca is one of our favorite date night dinners! The ultra flavorful sauce is made with anchovies,capers, olives, garlic, and crushed red pepper flakes! You can use any variety of pasta you have on hand, but we love this sauce best with spaghetti or penne!
(1) 2 ounce tin flat anchovy fillets in olive oil, drained
1/2teaspooncrushed red pepper flakes
1/2cuppitted Kalamata olives, roughly chopped
1(28-ounce) can crushed tomatoes
1/2cupdry white wine
1/4cupflat-leaf parsley, chopped
1/2cupfresh basil, roughly chopped
1/4teaspoonsalt, more if needed
Warm the oil in a large saucepan over medium-heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add in the garlic, anchovies, oregano, and crushed pepper to skillet and saute the mixture until the anchovies have dissolved entirely and the garlic is slightly golden, about 2 minutes.
Add olives, capers, tomatoes, white wine, black pepper, and parsley. Bring sauce to a boil, then reduce heat, and allow to simmer for about 20 minutes. Toss in the basil and salt and cook for another 5 minutes. Taste and adjust seasonings as needed.
While the sauce simmers, cook your pasta.
Bring a large pot of water to a rapid boil, add a dash of salt then add in the pasta and cook according to package instructions.
When the pasta is finished cooking, drain well then add it to the sauce and toss to combine.