Pasta Puttanesca with Pecorino Romano Cheese
This simple, super-flavorful Italian sauce comes together in no time with pantry staples that are easy to keep on hand for busy weeknights.
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Ingredients
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3 TB olive oil | |
3 cloves garlic, chopped | |
3 anchovy fillets | |
1/2 tsp hot pepper flakes, or to taste | |
2 TB tomato paste | |
1 28-ounce can diced or crushed tomatoes | |
1/2 cup chopped kalamata or oil cured black olives | |
2 TB capers | |
1 cup fresh grated Pecorino Romano cheese, divided | |
1 pound spaghetti or bucatini, cooked al dente | |
Chopped fresh parsley or oregano for garnish |
Directions
1.
In a medium saucepan over medium-low heat add olive oil, garlic, anchovies, and hot pepper flakes. Cook for 2-3 minuets, stirring frequently, until garlic is lightly golden. Add tomato paste and stir to combine.
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2.
Add diced or crushed tomatoes. Raise heat to medium high and cook for 8-10 minutes, stirring occasionally, until mixture is saucy. Stir in olives, capers, and 1/2 cup grated Pecorino Romano cheese. Season to taste with salt and pepper.
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3.
Toss hot pasta with sauce and serve garnished with optional fresh herbs and remaining 1/2 cup grated Pecorino Romano on top.
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