We recently went out to dinner at one of our favorite Italian restaurants and I had the Pasta with Puttanesca sauce. It was so delicious I wondered why I never made it myself – and considering that both of us love olives – I immediately searched for a recipe. Of course, I went to Cooks Illustrated to find the perfect recipe – and this recipe is not just the sauce – it is one of their quick, easy the skillet meals – perfect for a weeknight dinner!
I want to give some love to my amazing All-Clad pots and pans – I love them more that I ever thought I could love pots and pans! lol! I’m sure if you have them – you know that I’m talking about – and if you don’t – you are missing out. :)
- 1 Tbsp. olive oil
- 6 garlic cloves , minced
- 2 anchovy fillets , rinsed and minced (optional, but important for flavor)
- 1/4 tsp. red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 3 cups water
- 12 ounces ziti (3 3/4 cups)
- 1/2 cup red wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh basil leaves
- 1/2 cup kalamata olives, chopped coarse
- 1 cup shredded mozzarella cheese
1. Adjust oven rack to middle position and heat oven to 475 degrees.
2. Combine oil, garlic, anchovy, pepper flakes, and 1/2 teaspoon salt in 12-inch, ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute.
3. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.
4. Stir in wine, Parmesan, basil, and olives. Season with salt and pepper to taste.
5. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
Source: Cook’s Illustrated