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Bucatini Puttanesca

Bucatini Puttanesca

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 24 mins
Total time 24 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.