"Puttanesca"
 
Prep time
Cook time
Total time
 
This version of puttanesca replaces the expensive anchovies with the quintessential bagoong or shrimp paste
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6
Ingredients
  • 500 g linguine
  • ¼ cup extra virgin olive oil
  • 4 cloves garlic
  • 1 tablespoon shrimp paste
  • Pinch of red chili flakes
  • 2 cans crushed tomatoes
  • 2 cups black olives
  • 1 cup capers
  • 1 ½ tablespoons dried oregano
Instructions
  1. Cook the pasta according to package instructions. Add a generous amount of salt into the boiling water, as this is your only chance to season the pasta well.
  2. While the pasta is cooking, prepare the ingredients: Finely mince the garlic, slice the black olives lengthwise, and drain the capers.
  3. Heat the oil in the pan. Sauté the garlic under low heat until slightly brown but not burnt, around one to two minutes.
  4. Add the shrimp paste and a tablespoon of shrimp paste oil. Cook for three minutes.
  5. Add a pinch of red chili flakes to add some heat. Cook for one minute.
  6. Increase the heat to medium low. Add the crushed tomatoes. Simmer for 10 minutes.
  7. Mix in the black olives, capers and dried oregano. Simmer for an additional five minutes.
  8. Toss in the cooked pasta while it’s still warm. This lets the pasta absorb the sauce better. If the sauce is too thick, add a little pasta water.
  9. Top with parmesan cheese and serve.
Recipe by The Gourmand's Table at https://thegourmandstable.com/puttanesca/