Pasta Puttanesca



  • Kosher salt
  • 1/2 pound bow-tie pasta
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red-pepper flakes
  • 3 anchovies, rinsed (optional)
  • 1 (15-ounce) can diced tomatoes (with juice)
  • 1/4 cup chopped pitted Kalamata olives
  • 1/4 cup sun dried tomatoes, sliced
  • 1 -2 cups baby spinach
  • Freshly ground black pepper
  • Freshly grated Parmesan Reggiano



  1. Bring a large pot of water to a boil. Generously salt boiling water and return to a boil. Add pasta and cook according to package directions. Drain.
  2. Meanwhile, heat oil in a medium skillet over medium heat. Add garlic, red pepper flakes, and anchovies, if desired, mashing with a wooden spoon. Cook, stirring, until garlic is fragrant, about 2 minutes.
  3. Add diced tomatoes and their juice.  Stir in olives and sun dried tomatoes. Bring to a boil and immediately reduce to a simmer. Let simmer until thickened, 5 to 10 minutes. If sauce gets thick, you can spoon in some pasta water to thicken it up a bit. Stir in spinach and allow to wilt down. Add pasta to skillet and season with salt and pepper; toss to combine, and serve with fresh Parmesan on top.
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s