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 coarse salt olive oil freshly ground pepper
Equipment: large pot large skillet
Recipe steps:
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Prep ingredients Bring a large pot of boiling salted water to a boil. Peel and thinly slice garlic. Roughly chop olives and capers.
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Cook pasta Add bucatini to boiling water and cook until very al dente, about 6 minutes. Reserve 1 cup pasta water.
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Make sauce 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.
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Finish sauce 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.
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Finish pasta 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.
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Serve Pick oregano leaves from stems and scatter over pasta. Drizzle with olive oil. Enjoy!