Fettuccine with Puttanesca Sauce

Serves 4

Adapted slightly from Cooking at Home

  • 1 lb. dried fettuccine
  • 1/4 c. Robust EVOO (I used Picholine)
  • 4 anchovy fillets, rinsed and finely chopped
  • 4 garlic cloves, finely minced
  • 1/4 tsp. red pepper flakes
  • 1 quart (ish) cherry tomatoes, halved if you want to do that
  • 1/4 c. chopped fresh parsley
  • 1/4 c. pitted, chopped Kalamata olives
  • 2 Tbsp. capers, drained
  • Salt and pepper to taste
  • Grated Parmesan, optional

Bring a large pot of salted water to a boil. Add the pasta and boil until al dente. Drain and set aside.

Meanwhile, heat the olive oil in a saute pan over medium heat. Add the anchovies, garlic, and red pepper flakes. Saute, stirring frequently, until the anchovies and garlic are lightly browned, 1-2 minutes.

Add the tomatoes and cook until they are slightly blistered, about 3 minutes. Toss in the parsley, olives and capers and simmer until thoroughly heated, 2 minutes. Taste (it may already be salty enough, with the capers and anchovies), and season with salt and pepper.

Pour the sauce over the drained pasta and toss to coat evenly.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil