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Yields6 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 lb Rummo pasta
 4 Tbsp extra virgin olive oil
 1 onion, diced
 3 garlic cloves, minced
 4 anchovies, chopped (or 1 -1/2 tbsp. anchovy paste)
 1 tsp hot red pepper flakes
 28 oz can Favuzzi plum tomatoes, coarsely chopped
 12 pitted black olives, coarsely chopped
 2 Tbsp capers
 ¼ cup chopped flat leaf parsley

1

Bring 6 qts. (6 L) water to a boil. Add 1 Tbsp. (15 ml) of kosher salt.

2

While the water is coming to a boil, heat the olive oil in a medium sauté pan or saucepan. Add the onion, garlic, anchovy and red pepper flakes and cook gently until the onion is soft. Add the tomatoes along with their juice, olives and capers. Simmer for 5-8 minutes

3

When the water is up to a boil, add the pasta. Cook until just al dente.

4

Drain. And return to the pot.

5

Add the sauce and toss so that all of the pasta is coated. Add the parsley and toss again.

6

Transfer to a warmed pasta dish and enjoy.


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Ingredients

 1 lb Rummo pasta
 4 Tbsp extra virgin olive oil
 1 onion, diced
 3 garlic cloves, minced
 4 anchovies, chopped (or 1 -1/2 tbsp. anchovy paste)
 1 tsp hot red pepper flakes
 28 oz can Favuzzi plum tomatoes, coarsely chopped
 12 pitted black olives, coarsely chopped
 2 Tbsp capers
 ¼ cup chopped flat leaf parsley

Directions

1

Bring 6 qts. (6 L) water to a boil. Add 1 Tbsp. (15 ml) of kosher salt.

2

While the water is coming to a boil, heat the olive oil in a medium sauté pan or saucepan. Add the onion, garlic, anchovy and red pepper flakes and cook gently until the onion is soft. Add the tomatoes along with their juice, olives and capers. Simmer for 5-8 minutes

3

When the water is up to a boil, add the pasta. Cook until just al dente.

4

Drain. And return to the pot.

5

Add the sauce and toss so that all of the pasta is coated. Add the parsley and toss again.

6

Transfer to a warmed pasta dish and enjoy.

Jill’s Pasta alla Puttanesca