Rigatoni Puttanesca Recipe

Cooking Directions

• STEP 1.Cook the rigatoni pasta according to the 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.
• STEP 3.Add the tomatoes, olives, capers, red pepper flakes, and salt. Simmer the sauce for about 10 minutes.
• STEP 4.Add the cooked rigatoni to the skillet and toss to coat the pasta with the sauce.
• STEP 5.Serve the Rigatoni Puttanesca hot, garnished with Parmesan cheese and fresh parsley.

Cooking Tips

• Be sure to cook the pasta until al dente, as it will continue to cook slightly when tossed with the sauce.
• If you prefer a milder flavor, you can reduce the amount of red pepper flakes.
• For a vegetarian version, you can omit the anchovies and add extra olives for a briny flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the Rigatoni Puttanesca in a skillet over medium heat, adding a splash of water or olive oil to prevent it from drying out.
• Serve the leftovers hot, garnished with additional Parmesan cheese and fresh parsley.