Ingredients with Measurements:
- 1 pound rigatoni pasta
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup pitted kalamata olives, chopped
- 1/4 cup capers, drained
- 2 tablespoons anchovy paste
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add the crushed tomatoes, olives, capers, and anchovy paste to the skillet. Stir to combine and bring to a simmer.
4. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it has thickened slightly.
5. Drain the pasta and add it to the skillet with the sauce. Toss to coat the pasta in the sauce.
6. Stir in the chopped parsley and season with salt and black pepper, to taste.
7. Serve the rigatoni alla puttanesca hot, topped with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Sauce should be simmered over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 60g
- Protein: 12g
Substitutions for ingredients:
- If you don't have kalamata olives, you can use black olives instead.
- If you don't have anchovy paste, you can use 2-3 chopped anchovy fillets instead.
Variations:
- Add some chopped sun-dried tomatoes for extra flavor.
- Use spaghetti or penne pasta instead of rigatoni.
Tips and tricks:
- Be sure to cook the pasta al dente so that it doesn't become mushy when mixed with the sauce.
- If the sauce is too thick, you can add a splash of pasta water to thin it out.
Storage instructions:
- Store any leftover rigatoni alla puttanesca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the rigatoni alla puttanesca until heated through, or reheat in a skillet over low heat.
Presentation ideas:
- Serve the rigatoni alla puttanesca in a large pasta bowl, topped with grated Parmesan cheese and a sprig of fresh parsley.
Garnishes:
- Fresh parsley or basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken up.
- If the sauce is too thick, add a splash of pasta water to thin it out.
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to ensure that it is safe to eat.
Food history:
- Rigatoni alla puttanesca is a traditional Italian pasta dish that originated in Naples.
Flavor profiles:
- Salty, savory, and slightly spicy
Serving suggestions:
- Serve the rigatoni alla puttanesca hot, topped with grated Parmesan cheese.
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Region: Italian