Bucatini Puttanesca
Created by breezermom on March 8, 2025
- Servings: 4
- Prep Time: 8m
- Cook Time: 20m
- Recipe #44279
Ingredients
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 4 anchovy fillets
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon crushed red pepper
- 4 cups chicken stock (unsalted)
- 12 ounces bucatini
- 3 pints cherry or grape tomatoes, multicolored, halved
- 2 tablespoons tomato paste
- 1/4 cup basil, fresh, chopped
- 1/4 cup parsley, fresh, chopped
- 24 kalamata olives, pitted, chopped
- 3 tablespoons capers
- 1/8 teaspoon salt
How to Make
-
Step 1: Heat a large high-sided sauté pan over medium heat. Add oil to the pan; swirl to coat. Add the garlic, anchovies, oregano, and red pepper. Cook for 2 minutes, stirring constantly to break up the anchovies.
-
Step 2: Add the stock and pasta to the pan. Bring to a boil. Cook for 10 minutes, stirring occasionally.
-
Step 3: Add the tomatoes and tomato paste. Cook for 2 to 3 minutes or until the pasta is done. Remove the pan from the heat. Add the remaining ingredients, tossing to combine.
Nutritional Facts
- Serving Size: 1 (406.3 g)
- Calories 260.7
- Total Fat - 18.8 g
- Saturated Fat - 3 g
- Cholesterol - 7.2 mg
- Sodium - 747.7 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 2.7 g
- Sugars - 7 g
- Protein - 7.9 g
- Calcium - 62.4 mg
- Iron - 2.2 mg
- Vitamin C - 23.5 mg
- Thiamin - 0.1 mg