This simple pasta dish is made almost entirely of ingredients from Katie’s pantry! Watch along as she cooks in the comfort of her home kitchen. #StayHome #WithMe

Subscribe ►
Get the recipe ►

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pantry Pull Pasta Puttanesca
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 55 min
Active: 40 min
Yield: 4 servings

Ingredients

1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1 pound spaghetti
4 fillets anchovies packed in oil
4 cloves garlic
Pinch crushed red chile flakes
One 28-ounce can whole tomatoes, crushed by hand
1/4 cup black olives, pitted and roughly chopped
2 tablespoons chopped capers
2 tablespoons minced fresh flat leaf parsley

Directions

Melt the butter and 1 tablespoon olive oil in a small skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast until golden brown and crispy, 2 to 3 minutes. Set aside.

Bring a large pot of water to a boil. Season aggressively with salt. Add the pasta and cook to al dente, 1 to 2 minutes less than the package recommends. Drain, reserving 1 cup of the pasta cooking water.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies and cook, using a wooden spoon to break them up, until the anchovies begin to dissolve into the oil, 2 to 3 minutes. Reduce the heat to low. Add the garlic and chile flakes and cook, stirring, an additional 1 to 2 minutes, taking care not to burn the garlic. Stir in the tomatoes, olives, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, 10 to 15 minutes. Increase the heat to medium-high, then add the spaghetti and 1/4 cup to 1/2 cup of the pasta water. Cook, tossing, until the pasta is coated and the sauce begins to thicken, 1 to 2 minutes. Remove from the heat and stir in the parsley. Top with the toasted breadcrumbs and serve immediately.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:

#TheKitchen #FoodNetwork #PantryPullPastaPuttanesca #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian

Katie Lee Cooks Pasta Puttanesca in Quarantine | The Kitchen | Food Network

source