A spicy, tangy Italian favorite that’s ready in minutes! A saucy, tangy, rich sauce is what sets this pasta apart. The ingredients may sound a bit odd, but don’t let this put you off from making this tasty dish. Puttanesca is a classic Italian pasta that combines a rich tomato sauce with tangy capers and olives, spicy red chili flakes, and the briny, savory flavor of anchovies- I know. It sounds a bit strange, but trust me. It all comes together in a unique dish that is elegant enough for guests and easy enough for a weeknight meal. It’s most often served using spaghetti noodles, but I love using penne or rigatoni and letting them simmer slightly in the sauce to soak up some of the flavor. This delicious and hearty pasta may have some unusual ingredients, but it will quickly become a family favorite.
Belle’s Chicken Puttanesca
4 boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 tin flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
20 pitted kalamata olives, cut in half
3 tablespoons capers
1 (32-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, drained
½ teaspoon pepper
1 teaspoon Italian seasoning
1 tablespoon dried parsley
½ pound pasta, cooked and drained
Heat a large skillet over medium-high heat and add oil. When the oil shimmers, place the chicken in the pan and cook for 5 minutes on each side. Remove the chicken and keep warm. To the same pan, add the garlic, anchovies, and red pepper flakes. Reduce heat to medium and cook and stir the mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes, black pepper, Italian seasoning, and parsley. Bring sauce to a bubble. Nestle the chicken into the sauce, reduce the heat, and simmer for 10-15 minutes or until the chicken is cooked through. Add in the pasta and stir to coat. Let simmer, covered for a few minutes to allow the pasta to soak up some of the sauce.
