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.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)
• 0 to taste Salt
• 0 to taste Freshly ground black pepper

Directions

Step 1

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.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 3

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.

Step 4

Stir in the crushed tomatoes. Bring the sauce to a simmer and let it cook for about 10 minutes, stirring occasionally.

Step 5

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.

Step 6

Taste the sauce and season with salt and freshly ground black pepper, keeping in mind that the anchovies, olives, and capers are naturally salty.

Step 7

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.

Step 8

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

Serving size	(1657.2g)

Amount per serving	% Daily Value*
Calories	2642.4

Total Fat 122.7g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat g
Cholesterol 60.0mg	0%
Sodium 13844.0mg	0%
Total Carbohydrate 315.7g	0%
Dietary Fiber 34.6g	0%
Total Sugars 41.2g
Protein 93.4g	0%

Vitamin D 480.0IU	0%
Calcium 784.3mg	0%
Iron 25.8mg	0%
Potassium 2993.2mg	0%

*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.

Source of Calories

Fat: 40.3%

Protein: 13.6%

Carbs: 46.1%