Conchiglie alla Puttanesca

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Pasta: In a large pot of boiling salted water, cook the conchiglie pasta until al dente according to package instructions. Drain and set aside, reserving a cup of the pasta water.

Step 2

Sauté Garlic and Anchovies: In a large skillet over medium heat, heat the olive oil. Add the anchovy fillets and minced garlic. Cook, stirring often, until the anchovies have melted into the oil and the garlic is fragrant, about 2 minutes.

Step 3

Add Tomatoes: Pour in the canned tomatoes and tomato paste. Stir to combine, breaking up the tomatoes with a spoon if necessary. Allow the mixture to simmer for about 10 minutes to meld the flavours.

Step 4

Add Olives and Capers: Stir in the olives, capers, and red pepper flakes. Let the sauce simmer for an additional 5 minutes.

Step 5

Season: Check the seasoning, remembering that anchovies, olives, and capers are all salty, so you might not need much additional salt. Add salt and pepper to taste.

Step 6

Combine Pasta and Sauce: Add the drained conchiglie pasta to the skillet, tossing to coat the pasta in the sauce. If the mixture is too dry, add a bit of the reserved pasta water to achieve the desired consistency.

Step 7

Serve: Plate the pasta and sprinkle with chopped fresh parsley. Serve with grated cheese on the side if desired.