Provençal Style Puttanesca
A French twist using Herbes de Provence and Niçoise olives instead of Gaeta.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 lb Spaghetti or Linguine
- 1/4 cup Extra virgin olive oil
- 4 cloves Garlic cloves, thinly sliced
- 6 fillets Anchovy fillets, chopped
- 28 oz Canned crushed tomatoes
- 1/2 cup Niçoise olives, pitted and halved
- 2 tbsp Capers, drained
- 1 tbsp Herbes de Provence
- 1/2 tsp Red pepper flakes(optional)
- 1/4 cup Fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta until just al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the sliced garlic and anchovies to the skillet, stirring until the anchovies melt into the oil and garlic is fragrant.
- 4
Stir in the crushed tomatoes, Niçoise olives, capers, and Herbes de Provence.
- 5
Simmer the sauce on low heat for about 10 to 12 minutes to let the flavors meld.
- 6
Reserve half a cup of pasta water, then drain the pasta and add it directly to the skillet.
- 7
Toss the pasta with the sauce, adding a splash of the reserved water if needed to coat the noodles perfectly.
- 8
Garnish with fresh parsley and a drizzle of olive oil before serving.
Ratings & Reviews
No ratings yet
