Conchiglie Puttanesca

Conchiglie Puttanesca

Conchiglie Puttanesca
This is a simple, rustic pasta shells dish that's so quick and easy to prepare. It will become your family favorite. For a spicier flavor, either increase red pepper flakes or add more olives and capers to sauce.
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Serves:
4-6

Ingredients
6 quarts water
Salt, if desired
1/3 cup extra virgin olive oil
3 garlic cloves, finely chopped
2 (14 1/2 oz.) cans diced tomatoes, drained -No Salt Added
1 tbsp. fresh oregano or 1 tsp. dried oregano
1 tbsp. fresh basil or 1 tsp. dried basil
1 tbsp. fresh thyme or 1 tsp. dried thyme
1 lb. conchiglie (medium shells pasta)
12-15 black olives, oil-cured, pitted, halved lengthwise
1/4 cup capers, rinsed well
8-12 anchovy fillets, drained, chopped (I used all 12 in the flat can)
1/4 tsp. red pepper flakes

Methods/steps
Heat 6 quarts of water to boiling. Add salt to water, if desired. In the meantime, in a large pot, heat olive oil over medium heat. Add garlic and saute until golden, being very careful not to overcook it. Add tomatoes, oregano, basil, thyme, and salt (if desired). Simmer for 15 minutes or until sauce thickens somewhat. Once water is boiling, add conchiglie and cook until "al dente" or according to package directions, draining well. Add olives, capers, and anchovies to sauce. Simmer for 2 minutes. Remove from heat and stir in red pepper flakes. If serving immediately, add drained conchiglie to sauce, toss until pasta is well coated, and serve.

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