Lunch / Dinner
Puttanesca with Pepperoncini
This saucy dish is sure to draw you in with its bold heat, big flavors, and alluring aromas.
Puttanesca is a tomato-based sauce that features capers, olives, and anchovy paste for an enticing blend of Old World flavors. Even if you aren’t crazy about anchovies, don’t leave the salty paste out — the sauce really suffers without it. Pepperoncini aren’t typical in puttanesca, but they bring an extra element of heat and brininess.
Gaeta olives are small Italian olives that turn dark purple when cured in brine. Kalamata olives can be used instead.
Cook bucatini in a pot of boiling salted water according to package directions. Reserve ½ cup pasta water; drain bucatini.
Heat oil in a large sauté pan over medium. Add garlic, anchovy paste, and pepper flakes and cook until garlic is lightly browned, 1 minute.
Add tomatoes and oregano, bring to a simmer, and cook until thickened, 5 minutes.
Add olives, pepperoncini, and capers. Toss sauce with bucatini, adding pasta water 1 Tbsp. at a time to reach desired consistency; season with salt and black pepper.
Top each serving with parsley and grated Parmesan.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 799mg 33%
Carbs 68g 22%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.