Puttanesca corzetti pasta is a flavorful Italian classic. This generous tomato sauce with capers, black olives and anchovies (anchovies are optional but we strongly recommend using them) is a showstopper. Texture-rich pantry ingredients and a few minutes of simmering will turn your pasta dinner into a delicious feel-good meal inspiring shameless plate-licking.
Although Puttanesca is frequently associated with long pasta like spaghetti we find that corzetti is equally fantastic with this hearty pasta sauce. Thanks to the pattern stamped on the pasta discs, it will trap the salsa beautifully.
Puttanesca Corzetti Pasta
- 1 can of peeled tomatoes
- 1 garlic clove
- 1/2 cup taggiasca olives (or another type of black olives), pitted
- 2 tablespoons capers
- 2 anchovy fillets (optional)
- Dried crushed chili peppers
- Fresh parsley
- Extra virgin olive oil
- Salt and pepper
Cover the bottom of a large pan with extra virgin olive oil. When hot, add the whole garlic clove and anchovies and let them dissolve in the oil. Remove the garlic.
Add the tomatoes, breaking them up with a wooden spoon, and cook for a couple of minutes, stirring frequently. Add the olives, capers and chili peppers. Lower the heat to a minimum and simmer for about ten minutes or until the sauce thickens.
In the meantime, prepare the fresh corzetti pasta according to your favorite pasta dough recipe. Cook the corzetti in a large pot of salted boiling water until al dente. Drain the pasta and return to the puttanesca pan. Sprinkle with finely chopped parsley and serve immediately.