![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2022\/10\/Pasta-Puttanesca-scaled.jpeg\")
<\/a><\/figure>\n\n\n\nRecipe adapted from Simply Recipes.<\/p>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
- 2\u00a0TBSP olive oil<\/li>
- 1\/2\u00a0c. onion,\u00a0finely chopped\u00a0<\/li>
- 3\u00a0garlic cloves,\u00a0finely chopped<\/li>
- 3 to 4\u00a0canned\u00a0anchovies, chopped<\/li>
- 2\u00a0TBSP tomato paste<\/li>
- 1\/2\u00a0tsp.\u00a0red pepper flakes<\/li>
- 1 (28 oz.) can\u00a0crushed tomatoes<\/li>
- 2\u00a0tsp. dried oregano<\/li>
- 1 14 oz. can artichoke hearts, quartered, optional<\/li>
- 2\u00a0TBSP capers<\/li>
- 3\/4 c. Kalamata olives, roughly chopped<\/li>
- 1\u00a0lb. angel hair pasta<\/li>
- Salt and sugar, to taste<\/li>
- 1\/4\u00a0c. fresh parsley, chopped<\/li><\/ul>\n\n\n\n
Directions:<\/strong><\/p>\n\n\n\n
- Cook pasta al dente according to package.<\/li>
- Heat the olive oil over medium heat in a large, deep saut\u00e9 pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can; then add the finely chopped garlic and cook another minute.<\/li>
- Add the tomato paste to the pan and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, artichoke hearts, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. Taste and adjust seasoning with salt and sugar, if desired.<\/li>
- Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.<\/li><\/ol>\n\n\n\n
Pasta Puttanesca:<\/strong><\/p>\n\n\n\n
![\"\"](\"http:\/\/cookbooksmasher.com\/wp-content\/uploads\/2013\/02\/5star.jpg\")
<\/a><\/figure>\n\n\n\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Recipe adapted from Simply Recipes. Ingredients: 2\u00a0TBSP olive oil 1\/2\u00a0c. onion,\u00a0finely chopped\u00a0 3\u00a0garlic cloves,\u00a0finely chopped 3 to 4\u00a0canned\u00a0anchovies, chopped 2\u00a0TBSP tomato paste 1\/2\u00a0tsp.\u00a0red pepper flakes 1 (28 oz.) can\u00a0crushed tomatoes 2\u00a0tsp. dried oregano 1 14 oz. can artichoke hearts, quartered, optional 2\u00a0TBSP capers 3\/4 c. Kalamata olives, roughly chopped 1\u00a0lb. angel hair pasta Salt and sugar, to taste 1\/4\u00a0c. fresh parsley, chopped Directions: Cook pasta al dente according to package. Heat the olive oil over medium heat in a large, deep saut\u00e9 pan. When the oil is hot, saute the onions until they’re soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can; then add the finely chopped garlic and cook another minute. Add the tomato paste to the pan and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, artichoke hearts, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes. Taste and adjust seasoning with salt and sugar, if desired. Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick. Pasta Puttanesca:<\/p>\n[Read More...]<\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,32,4,58,40,9],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2054"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=2054"}],"version-history":[{"count":1,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2054\/revisions"}],"predecessor-version":[{"id":2056,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/2054\/revisions\/2056"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=2054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=2054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=2054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}