Pasta is one of those foods that you can easily devour. It seems that no matter how big and deep the bowl of pasta is, you can continue eating until you feel so bloated that you cannot move. We don’t necessarily condone this way of eating, but we understand that pasta is hard to resist, especially when the recipe is as tasty as this one. <\/p>\n\n\n\n
This pasta puttanesca hits nearly every flavor note you want, except for sweet. The acidity of the capers and tomatoes blends with the spice of the red pepper flakes and briny kalamata olive flavor. The herbaceous parsley, which is an optional ingredient, offers a freshness that your palate craves. One key element that enhances the flavor of this pasta puttanesca is the pasta water. Adding pasta water to your sauce is a chef’s trick that enhances the flavor of most pasta dishes. It also helps to cut the acidity of the other ingredients in this sauce. <\/p>\n\n\n\n
The great thing about this pasta dish is that the sauce does not take a very long time to cook. Because of that, you can cook the pasta while preparing the sauce. They cook simultaneously and then you can have dinner ready in under 20 minutes. Isn’t that a beautiful thing? If you prefer more spice, feel free to add more red pepper flakes to the sauce. <\/p>\n
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Puttanesca sauce is very easy to make with a handful of simple, tasty, acidic, spicy, and briny ingredients. Plus, who doesn’t love pasta!<\/p>\n","protected":false},"author":14,"featured_media":161767,"comment_status":"closed","ping_status":"closed","template":"","tags":[2041,2110,2121,2159,2563,2922,3061,3078,3886,3978,6195],"recipe_category":[1788,1791,1792],"yoast_head":"\n