Conchiglie Puttanesca
Shell out on scrumptiousness with this simple, rustic pasta dish. It's super quick to prepare and even easier to devour. It is sure to win a spot as a new family favorite. For a spicier flavor, either increase red pepper flakes or add more olives and capers to sauce.
Ingredients
- 5 339/500 liter(s) water
- 1 dash(es) Salt, if desired
- 5 33/100 tablespoon(s) extra virgin olive oil
- 3 garlic cloves, finely chopped
- 3 5/8 cup(s) cans diced tomatoes, drained -No Salt Added
- 1 teaspoon(s) dried oregano
- 1 teaspoon(s) dried basil
- 1 teaspoon(s) dried thyme
- 16 ounce(s) conchiglie (medium shells pasta)
- 14 black olives, oil-cured, pitted, halved lengthwise
- 4 tablespoon(s) capers, rinsed well
- 9 anchovy fillets, drained, chopped (I used all 12 in the flat can)
- 1/4 teaspoon(s) red pepper flakes
Instructions
- 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.
Nutrition
Calories: 2582.23kcalCarbohydrates: 398.62gProtein: 74.84gFat: 89.2gSaturated Fat: 11.34gCholesterol: 22.5mgSodium: 7113.06mgFiber: 30.43gSugar: 29.97g
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