Pappardelle Puttanesca Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the pappardelle noodles according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and anchovies, and cook until the anchovies dissolve and the garlic becomes fragrant.
• STEP 3.Add the tomatoes, capers, olives, red pepper flakes, and salt. Simmer the sauce for about 10 minutes, allowing the flavors to meld together.
• STEP 4.Once the pasta is cooked, drain it and add it to the skillet with the sauce. Toss well to coat the noodles evenly.
• STEP 5.Serve the Pappardelle Puttanesca hot, garnished with chopped parsley and a sprinkle of Parmesan cheese.
• STEP 6.Cooking Tips: Be sure to use good quality canned tomatoes for the sauce, as they will contribute to the overall flavor. If you prefer a milder sauce, you can reduce the amount of red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 7.Storage and Serving: Pappardelle Puttanesca is best served immediately while it is still hot. You can serve it as a main dish or as a side dish alongside grilled chicken or fish. Leftovers can be reheated in the microwave or on the stovetop.

Cooking Tips

• Be sure to use good quality canned tomatoes for the sauce, as they will contribute to the overall flavor.
• If you prefer a milder sauce, you can reduce the amount of red pepper flakes.

Storage and Serving

• Pappardelle Puttanesca is best served immediately while it is still hot.
• You can serve it as a main dish or as a side dish alongside grilled chicken or fish.
• Leftovers can be reheated in the microwave or on the stovetop.