Artichoke and Caper Berry Puttanesca
Incorporating marinated artichoke hearts for a French-Mediterranean fusion.
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Ingredients
- 1 pound Linguine or Fettuccine pasta
- 1/4 cup Extra virgin olive oil
- 4 cloves Garlic cloves, thinly sliced
- 4 fillets Anchovy fillets, finely chopped
- 12 ounces Marinated artichoke hearts, drained and quartered
- 1/2 cup Caper berries, stems removed and halved
- 1/2 cup Kalamata olives, pitted and torn
- 28 ounces Crushed San Marzano tomatoes
- 1/2 teaspoon Red pepper flakes
- 1/4 cup Fresh parsley, chopped
- 1 teaspoon Herbes de Provence
- 1/2 cup Grated Gruyère or Parmesan cheese(optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente.
- 2
While the water boils, heat the olive oil in a large skillet over medium heat and add the sliced garlic and anchovies.
- 3
Cook the garlic and anchovies for 2-3 minutes, stirring constantly until the anchovies melt into the oil and the garlic is fragrant but not browned.
- 4
Stir in the crushed tomatoes, red pepper flakes, and Herbes de Provence, then simmer the sauce for 10 minutes to thicken.
- 5
Gently fold in the marinated artichoke hearts, caper berries, and olives, allowing them to heat through for 5 minutes.
- 6
Reserve half a cup of pasta water, then drain the pasta and add it directly into the skillet with the sauce.
- 7
Toss the pasta over medium-high heat for 2 minutes, adding the reserved pasta water as needed to emulsify the sauce.
- 8
Remove from heat, stir in the fresh parsley, and serve immediately with a light dusting of cheese if desired.
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