Feb 25, 2015 >> Recipe Swap! Cat De Orio’s Pasta Puttanesca

Foodie expert Cat De Orio is at our house and sharing some of our tastiest—and easiest!—recipes. We love this simple pasta dish so much that it’s become a regular in our dinner rotation during the week. So what are you waiting for? Learn this super simple recipe that’s bound to impress whoever you’re wining and dining for the night. Meet Pasta Puttanesca. 

What you’ll need:
1 28 oz. can diced tomatoes (preferably san marzano)
4-5 oil-packed anchovies; finely minced
12-15 kalamata olives; pitted and roughly chopped
1 1/2 tbsp. capers; chopped
2-3 medium cloves garlic; peeled and finely minced
1/2 tsp. crushed red pepper flakes
3/4 lb dried spaghetti, bucatini or linguine
1/4 cup extra virgin olive oil
kosher salt + black pepper
Fresh flat-leaf parsley; chopped (for garnish)
1/2 cup Parmigiano-Reggiano cheese; grated (for garnish)

Bring salted water to a rolling boil—add pasta and cook until al dente. Drain pasta. Meanwhile, in a large sauté pan, heat olive oil over medium-high heat. Add anchovies, garlic and red pepper—sauté until fragrant, about a minute. Add olives and capers, sauté for two minutes and then add tomatoes. Lower heat and simmer for about 20 minutes, stirring occasionally. Season to taste with salt and pepper. Add cooked pasta to the sauce and toss until coated. Serve with parsley and parmesan.

SEE PASTA PUTTANESCA (& CAT!) IN ACTION >>

Want more fancy dinners without all the fuss? Cat takes us through three of her favorite recipe here.