The first time I had this dish was at my sister-in-law Jen’s house. I had never tried anything like it and was pleasantly surprised to find that capers and olives were great in pasta. I love the bite that you get from anything pickled… I added a little twist to this recipe by putting in some buffalo mozzarella balls at the end. I feel like this gives the dish that little creaminess without it taking away from the essence of what a puttanesca is. This is a great recipe to have as an emergency dinner because you can have most the ingredients sitting on your pantry shelves. Even if you omit the mozzarella its still great. 😉 Enjoy!
3/4 lbs spaghetti
2 cloves garlic minced
2 tbs olive oil
16 oz jar good past sauce such as Rao’s
1/4 cup capers
1/2 cup sliced green olives pitted
red pepper flakes to taste
1/4 cup fresh shredded parmesan
16 oz buffalo mozzarella balls drained
Boil a large pot of water and add pasta.
While the pasta is boiling, heat olive oil in a sauté pan and add garlic. Cook for about a minute until fragrant. Add pasta sauce and stir until simmering. Add capers and olives. Add red pepper a little at a time to determine how much spice you like. Drain pasta and add to sauce. (Add the pasta to the sauce little by little to be sure the ratio of pasta to sauce isn’t too much or too little.) Once pasta is combined with sauce thoroughly, fold in buffalo mozzarella gently. Top with parmesan and serve. Enjoy!