Bucatini Puttanesca

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<p>Bucatini Puttanesca</p>

Photo: Jennifer Causey; Styling: Lindsey Lower

Don't bother with the colander! Minimize kitchen cleanup by learning how to make a simple and delicious one-pan pasta where the noodles cook straight in the savory sauce. Tomatoes simmer with anchovies and olives for a tangy, rustic Italian dinner that's ready in just 25 minutes. Bucatini are long noodles with a hole through the center that captures some of the sauce. As a substitute, use thick spaghetti.

Serves 6 (serving size: about 1 1/2 cups)


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1/4 cup extra-virgin olive oil
6 garlic cloves, minced
4 anchovy fillets
1 1/2 teaspoons dried oregano
3/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
12 ounces bucatini or thick spaghetti
3 pints multicolored cherry or grape tomatoes, halved
2 tablespoons unsalted tomato paste
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
24 pitted kalamata olives, chopped
3 tablespoons capers
1/8 teaspoon salt


Hands-on: 24 Minutes
Total: 24 Minutes

1. Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add garlic, anchovies, oregano, and red pepper; cook 2 minutes, stirring constantly to break up anchovies. Add stock and pasta to pan; bring to a boil. Cook 10 minutes, stirring occasionally. Add tomatoes and tomato paste. Cook 2 to 3 minutes or until pasta is done. Remove pan from heat; add remaining ingredients, tossing to combine.

Created date

January 2016

Nutritional Information

Calories 368
Fat 12.2 g
Satfat 1.5 g
Monofat 6.8 g
Polyfat 1.5 g
Protein 14 g
Carbohydrate 52 g
Fiber 4 g
Cholesterol 2 mg
Iron 4 mg
Sodium 569 mg
Calcium 83 mg
Sugars 7 g
Est. Added Sugars 0 g