Pasta Puttanesca
Ready in about 16 minutes. From 24 Kitchen (Ree Drummond, recipes from the ranch).
⏱️ Prep: 16 min
Ingredients
| — | spaghetti (bucatini) | |
| 1 | red onion | |
| — | cherry tomatoes | |
| 1/2 cup | 120 ml | white wine |
| 4 fillets | anchovy fillets | |
| 2 cloves | garlic | |
| 1/2 cup | 120 ml | Kalamata olives, pitted |
| — | black pepper | |
| — | parmesan | |
| — | fresh basil |
Instructions
- Boil regular spaghetti.
- Cut red onion into thin strips and sauté them. Cut a few cherry tomatoes in half and add them to the onion. Braise with half a cup of white wine.
- Crush in a mortar 4 anchovy fillets, 2 cloves of garlic and 1/2 cup of olives (Kalamata) without pits. Crush (or blend). Sprinkle with black pepper and let it simmer.
- Drain the bucatini pasta (thick spaghetti with a hole in the middle) and pour them into the pan with the sauce. Add the parmesan coarsely grated and stir. When ready sprinkle with fresh basil.
Note: Tedo doesn't like anchovies.