Puttanesca, a tomato sauce from southern Italy, gets incredible flavor from capers and olives and it dresses long strands of bucatini—a pleasingly thick spaghetti-like pasta with a hole in the middle! Cook, relax and enjoy!
What you'll need:
4 cloves garlic
¼ cup pitted kalamata olives
2 tablespoons capers
8 oz bucatini
12 oz shrimp
1 teaspoon dried chile flake
14 oz can baby roma tomatoes
fresh oregano sprigs
freshly ground pepper
Bring a large pot of boiling salted water to a boil. Peel and thinly slice garlic. Roughly chop olives and capers.
Add bucatini to boiling water and cook until very al dente, about 6 minutes. Reserve 1 cup pasta water.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add garlic, shrimp, and half of chile flake and cook, turning once, until golden brown, about 2 minutes. Transfer shrimp to a plate.
Add tomatoes, breaking up with a spoon, and bring to a simmer. Add olives, capers and remaining half of chile flake if desired. Cook, stirring often, until slightly reduced, about 4 minutes.
Add pasta and pasta water to skillet and bring to a simmer. Cook, tossing often, until pasta is tender and sauce is reduced and coats pasta, about 4 minutes. Add shrimp and toss to combine.
Pick oregano leaves from stems and scatter over pasta. Drizzle with olive oil. Enjoy!