Conchiglie Puttanesca Based on Sopranos Family Cookbook
Transport your taste buds straight to the Italian-American kitchens of "The Sopranos" with this bold and rustic Conchiglie Puttanesca! Inspired by the Sopranos Family Cookbook, this vibrant pasta dish combines tender conchiglie (shell pasta) with a rich and zesty tomato sauce infused with the briny punch of Kalamata olives, capers, and anchovies. Enhanced by peppery red flakes and fragrant garlic, this recipe is a celebration of bold Mediterranean flavors that come together in just 45 minutes. Perfect for a cozy dinner, it's as easy to prepare as it is satisfying. Garnish with fresh parsley and serve with crusty bread and a glass of red wine for an authentic Italian dining experience. This Conchiglie Puttanesca is your perfect go-to for a hearty yet elegant comfort meal.
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Recipe Information
Ingredients
- 12 ounces Conchiglie (medium shell pasta)
- 4 tablespoons Extra virgin olive oil
- 4 Garlic cloves
- 6 Anchovy fillets
- 1 teaspoon Red pepper flakes
- 28 ounces Crushed tomatoes (canned)
- 1 cup Pitted Kalamata olives
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (chopped)
- to taste Salt
- to taste Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the conchiglie pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves and chop the anchovy fillets. Add both to the skillet along with the red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and the anchovies dissolve into the oil.
Stir in the crushed tomatoes. Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.
Roughly chop the pitted Kalamata olives and add them to the skillet along with the capers. Simmer for another 5 minutes to allow the flavors to meld.
Taste the sauce and season with salt and freshly ground black pepper, keeping in mind that the anchovies, olives, and capers are naturally salty.
Add the cooked pasta to the skillet and toss to coat it thoroughly in the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
Garnish the pasta with freshly chopped parsley and serve immediately. Enjoy this bold and comforting dish with a crusty piece of bread and a glass of red wine.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3531 mg | 154% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
