Bucatini Puttanesca

So here is my attempt at a recipe post....not up to standard for The Pionner Woman....but an attempt nonetheless


Bucatini Puttanesca....a staple at out house...but as we call it...Olive spagetti.

Enjoy!

The Recipe:

1 1/2 Tbsp extra-virgin olive oil

2 cloves garlic - minced

1/2 cup black olives, such as Gaeta or nicoise (I use Kalamata), pitted and sliced

1/2 Italian style green olives- pittled and sliced

3 Tbsp capers

1/2 tsp red-pepper flakes, plus more for garnish if desired

1 can (28 oz) best quality tomatoes, half pureed, half roughly crushed (I just used crushed tomatoes...Im not sure what the best quality thing is about??)

1 sprig fresh basil, plus more for garnish

1/2 tsp dried oregano

1 pound bucatini pasta (a thick, hollow spagetti - I haven't been able to find these so I just use regular spagetti)

Freshy grated parmesan cheese

The ingredients

Place olive oil and garlic in a large saucepan. Heat over medium heat until the garlic begins to sizzle but not brown, about 30 sec. Add the olives, capers, and 1/4 tsp of the red pepper flakes.

Add the crushed tomatoes. Bring to a boil, reduce heat, and simmer for 15 min.

Add the basil sprig, oregano, and remaining 1/4 tsp red pepper flakes and cook for additional 10 min.

Cook pasta noodles as directed on pkg. Drain noodles, toss with slight amount of olive oil and then add noodles to sauce and toss until pasta is evely coated. Garnish with fresh basil and grated parmesan (and additional red pepper flakes if desired...its already pretty spicy though).

Bon Appetite!!