Puttanesca Pasta with Beans Recipes

Ingredients :

1 pound

1/2 cup

1

2 tablespoons

4-5

1 teaspoon

1

4

1

short tubular pasta shapes, such as rigatoni, penne, or even small shells

black olives

16-ounce can cannellini beans

olive oil

cloves garlic

red chili flakes

28-ounce can crushed tomatoes

whole anchovies, or 2 teaspoon anchovy paste (optional)

dried oregano

salt

1. Cook the pasta in a large quantity of boiling salted water.
2. Meanwhile, pit and roughly chop the olives; drain the beans.
3. In a large skillet, heat the olive oil over medium heat and push the garlic through a press directly into the oil.
4. Add the chili flakes, and stir for less than a minute until the garlic smells pungent.
5. Add the tomatoes and their juice, breaking them up with the back of a spoon.
6. Stir in the anchovies or anchovy paste if using, the oregano, and the olives.
7. Add the drained beans.
8. Bring it to a boil and bubble it hard for about 5 minutes until the sauce is slightly thickened.
9. Taste and add salt.
10. Scoop some of the pasta cooking water into a cup and reserve.
11. Drain the pasta.
12. Add the pasta to the skillet.
13. If it looks a little dry, stir in some of the pasta cooking water.
14. Toss well and serve.

Serves 4-6

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