60 minutes

Pasta Puttanesca

Straight from the kitchen of Michele Di Pietro, this Pasta Puttanesca is household favorite and an Italian classic!

INGREDIENTS

  • 2 Tbsp extra-virgin olive oil
  • 2 oz anchovies with oil
  • 8-10 cloves garlic, rough chopped
  • Pinch crushed red pepper
  • 2 oz capers, drained (about ¼ cup)
  • 4 oz black oil-cured olives, pitted, lightly chopped (about 1/3 cup)
  • 6 fl oz dry white wine (3/4 cup)
  • 1 – 28 oz can whole peeled tomatoes, hand-crushed
  • ½ tsp dried oregano
  • Pinch black pepper
  • 1lb pasta plus salt for pasta water
  • 2 Tbsp fresh oregano (optional)
  • Additional extra-virgin olive oil to finish

For the Breadcrumbs:

  • 1/4 cup extra-virgin olive oil
  • 1/3 cup capers, drained and dried if in brine
  • Pinch crushed red pepper
  • 1/3 cup fresh oregano, leaves lightly chopped
  • 1 cup plain breadcrumbs

    TOOLS YOU NEED

    • Abbio Stock Pot

    • Abbio Saute Pan

    • Abbio Large Nonstick Skillet

    • Wood Spoon

     

      PREP

      • Roughly chop garlic and set aside
      • Drain capers and place in small bowl
      • Lightly chop black olives and oregano leaves

        

      RECIPE DIRECTIONS

      1. Prep all ingredients according to specifications above.
      2. Make the breadcrumbs: Heat oil in small skillet on medium. Add capers and crushed red pepper and fry in oil for about 2 minutes, until the capers get a bit wrinkled and crispy. Stir in oregano and sauté for 1 minute, then fold in breadcrumbs and mix until well-combined. Cook until breadcrumbs are well-toasted & fragrant. Remove from heat and set aside. Store in airtight container at room temperature for up to 3 days if not using immediately.
      3. Bring a large pot of water to a boil.
      4. Meanwhile, make the sauce: Combine the olive oil, anchovies, garlic and crushed red pepper in a large skillet and heat on medium-high. Sauté for 2-3 minutes or until the anchovies have dissolved and the garlic is just starting to soften and brown, then add the capers and olives to the pan and cook until they both get a little bit crispy.
      5. Add the white wine and let it reduce by about half, then add the tomatoes, dried oregano and black pepper and let it simmer, uncovered, for about 8-10 minutes. (At this point, the sauce can be cooled and held, covered in the refrigerator, for up to 3 days.)
      6. Once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. (Be sure to reserve 1 cup of the starchy pasta water.)
      7. When the pasta is ready, transfer it to the sauce along with about ½ cup of the starchy pasta water (to start). Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors! Add the additional pasta water if more moisture is needed.
      8. Garnish with a sprinkle of fresh oregano and a drizzle of high-quality extra–virgin olive oil and enjoy! Buon Appetito!

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