Bucatini with Puttanesca Sauce
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Bucatini with Puttanesca Sauce
This homemade puttanesca sauce pairs well with any long pasta cut; here we feature our Colavita bucatini pasta. Enjoy the richness of this sauce from the anchovies, capers and olives. Pair with a flavorful red wine like our Pinot Noir.
Ingredients
Directions
Preheat a saucepan over medium heat.
Add the oil and onions; sweat until the onions are tender and translucent.
Add the garlic and sauté until it is very aromatic and begins to color lightly.
Add the anchovy filets and mix well to break up.
Add the tomatoes, bring to a gentle simmer and cook for 20 minutes.
Add the olives, capers, oregano and 1 tbsp. parsley and continue cooking for an additional 15-20 minutes or until the acidity is cooked out and the tomatoes have a slightly sweet flavor.
Taste and adjust the seasoning.
Bring a large pot of water to a boil. Once it's boiling, sprinkle in 2 tsp. of sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve. Finish with ½ tbsp. of parsley.
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Ingredients
Directions
Preheat a saucepan over medium heat.
Add the oil and onions; sweat until the onions are tender and translucent.
Add the garlic and sauté until it is very aromatic and begins to color lightly.
Add the anchovy filets and mix well to break up.
Add the tomatoes, bring to a gentle simmer and cook for 20 minutes.
Add the olives, capers, oregano and 1 tbsp. parsley and continue cooking for an additional 15-20 minutes or until the acidity is cooked out and the tomatoes have a slightly sweet flavor.
Taste and adjust the seasoning.
Bring a large pot of water to a boil. Once it's boiling, sprinkle in 2 tsp. of sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve. Finish with ½ tbsp. of parsley.