BUCATINI PUTTANESCA
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A briny, punchy pantry pasta built with tomatoes, anchovies, capers and olives. MOTO Calabrian Chili Hot Sauce takes the place of the usual peperoncino, adding just enough heat while a slice of lemon brightens the sauce as it simmers.
SERVES 4
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PREP 10 MIN
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COOK 25 MIN
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TOTAL 35 MIN
INSTRUCTIONS
- Start the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies and cook gently until the garlic is fragrant and the anchovies have melted into the oil.
- Add the pantry ingredients. Stir in the capers and Gaeta olives and cook for 1–2 minutes.
- Add the tomatoes. Add the whole peeled tomatoes directly to the skillet. Break them up with a wooden spoon as they begin to cook.
- Season & simmer. Add MOTO Calabrian Chili Hot Sauce to taste and one thin slice of lemon. Simmer for 15–20 minutes, continuing to break up the tomatoes, until the sauce has thickened and come together. Remove the lemon slice.
- Cook the pasta. Meanwhile, cook the bucatini in well-salted water until just shy of al dente. Reserve about 1 cup of pasta water before draining.
- Finish in the pan. Add the bucatini directly to the sauce and toss over medium heat. Add a splash of reserved pasta water as needed until the sauce clings to the pasta.
- Finish & serve. Add chopped parsley and a drizzle of good olive oil. Taste and add more MOTO if you'd like additional heat.
OPTIONAL: ADD CALABRIAN SPICED SHRIMP
Top the finished puttanesca with Calabrian Spiced Shrimp for an easy protein addition—and a way to put both MOTO Calabrian Chili Hot Sauce and Calabrian Chili Spice Blend to work in the same meal.
MOTO NOTE
MOTO takes the place of the traditional peperoncino here, adding Calabrian chile heat along with acidity and depth. Start conservatively—the anchovies, olives and capers should remain the backbone of the sauce.