Capellini with Tomatoes, Olives, Anchovies and Capers
“Capellini Puttanesca”
There are many notorious stories about how this particular pasta sauce became fashionable. Regardless of its origin, the bold flavours and pantry friendly ingredient list continue to make this speedy pasta toss a favourite in many households.
Preparation Time:
15
min
Cooking Time:
10
min
Servings:
4
Ingredients
1 lb (454 g)
Giovanni Panzani Capellini #1
3 tbsp (45 mL)
olive oil
3
cloves garlic, minced
2/3 cup (150 mL)
sliced green olives
1/4 cup (50 mL)
drained capers
2 tbsp (30 mL)
anchovy paste
1/2 tsp (2 mL)
each dried oregano leaves and crushed hot pepper flakes
1 can (796 mL)
canned good quality whole tomatoes such as San Marzano
1/2 cup (125 mL)
chopped fresh parsley leaves
Freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese (optional)
Method
  1. Prepare the capellini according to package directions. Meanwhile, heat the oil in a deep, heavy skillet set over medium heat. Add the garlic; sauté for 1 minute or until fragrant. Add the olives, capers, anchovy paste, oregano and hot pepper flakes. Sauté for 1 minute.
  2. Drain the tomatoes (reserving the juices) and coarsely chop. Add the tomatoes to the skillet; cook for 3 minutes or until heated through.
  3. Add the hot, drained capellini and parsley; toss to coat (adding a little of the reserved tomato juices as needed to moisten). Season with pepper to taste. Serve with cheese (if using).
Tips
Substitute black olives for the green olives if preferred.
Ingredient Notes
Anchovies: With their strong, salty flavour, anchovies are a great foil for all the bold flavours in a classic puttanesca sauce. Another popular Roman pasta dish combines anchovies with pine nuts, garlic and olive oil. A staple ingredient throughout Italy, anchovies are typically sold preserved in tins, packed in oil or salt. Anchovies are also available in a paste (in the refrigerated section of the fish counter) that blends easily into sauces. Fresh anchovies (known in Italy as alici) have a much milder flavour and are used in antipasti dishes.
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Capellini with Tomatoes, Olives, Anchovies and Capers

“Capellini Puttanesca”



Preparation time: 15
Cooking time: 10
Servings: 4


Ingredients

1 lb (454 g)
Giovanni Panzani Capellini #1
3 tbsp (45 mL)
olive oil
3
cloves garlic, minced
2/3 cup (150 mL)
sliced green olives
1/4 cup (50 mL)
drained capers
2 tbsp (30 mL)
anchovy paste
1/2 tsp (2 mL)
each dried oregano leaves and crushed hot pepper flakes
1 can (796 mL)
canned good quality whole tomatoes such as San Marzano
1/2 cup (125 mL)
chopped fresh parsley leaves
Freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese (optional)



Method

  1. Prepare the capellini according to package directions. Meanwhile, heat the oil in a deep, heavy skillet set over medium heat. Add the garlic; sauté for 1 minute or until fragrant. Add the olives, capers, anchovy paste, oregano and hot pepper flakes. Sauté for 1 minute.
  2. Drain the tomatoes (reserving the juices) and coarsely chop. Add the tomatoes to the skillet; cook for 3 minutes or until heated through.
  3. Add the hot, drained capellini and parsley; toss to coat (adding a little of the reserved tomato juices as needed to moisten). Season with pepper to taste. Serve with cheese (if using).

Tips

Substitute black olives for the green olives if preferred.

Ingredient Notes:

Anchovies: With their strong, salty flavour, anchovies are a great foil for all the bold flavours in a classic puttanesca sauce. Another popular Roman pasta dish combines anchovies with pine nuts, garlic and olive oil. A staple ingredient throughout Italy, anchovies are typically sold preserved in tins, packed in oil or salt. Anchovies are also available in a paste (in the refrigerated section of the fish counter) that blends easily into sauces. Fresh anchovies (known in Italy as alici) have a much milder flavour and are used in antipasti dishes.