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Bucatini Puttanesca with Spicy Sicilian Meatballs

This Southern Italian-inspired recipe featuring classic puttanesca sauce and spicy Sicilian meatballs has everything you crave in a pasta di View More expand_more

This Southern Italian-inspired recipe featuring classic puttanesca sauce and spicy Sicilian meatballs has everything you crave in a pasta dish—thick, hollow Bucatini noodles that capture its bold, savory flavors. Fresh, simple ingredients. And minimal time in the kitchen. What’s not to love?

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Bucatini Puttanesca with Spicy Sicilian Meatballs
alarm
Total Time:
0 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageSpicy Sicilian Italian Style Meatballs
1 Pack
Carando Spicy Sicilian Meatballs
1 Pack
1 Pound
Bucatini Pasta
1 Pound
1/4 Cup
Olive Oil
1/4 Cup
6 Cloves
Fresh Garlic, Minced
6 Cloves
1 Tsp.
Crushed Red Pepper
1 Tsp.
5
Anchovy Filets, Chopped
5
1
Small Yellow Onion, Minced
1
1/2 Cup
Kalamata Olives, Pitted, Chopped
1/2 Cup
1/4 Cup
Capers, Drained
1/4 Cup
28 Ounces
San Marzano Tomatoes, Crushed
28 Ounces
1/4 Cup
Fresh Basil, Chopped
1/4 Cup
1/4 Cup
Parmesan Cheese, Grated
1/4 Cup

Directions


  1. Cook the meatballs according to instructions on the package, reserve.

  2. Heat a large heavy pan over medium-high heat, add the garlic, crushed red pepper, anchovy, and onion, cooking until just tender.

  3. Add the olives, capers, and tomatoes, and simmer for about 15 minutes.

  4. Bring a large pot of water to a rolling boil.

  5. Boil the pasta until al dente.

  6. Drain the pasta, and toss with the sauce, the meatballs, and the basil.

  7. Transfer to a platter, garnish with the Parmesan cheese, and serve immediately.

Life is Delicious. Savor It.

Ingredients


1 Pack
Carando Spicy Sicilian Meatballs
1 Pack
1 Pound
Bucatini Pasta
1 Pound
1/4 Cup
Olive Oil
1/4 Cup
6 Cloves
Fresh Garlic, Minced
6 Cloves
1 Tsp.
Crushed Red Pepper
1 Tsp.
5
Anchovy Filets, Chopped
5
1
Small Yellow Onion, Minced
1
1/2 Cup
Kalamata Olives, Pitted, Chopped
1/2 Cup
1/4 Cup
Capers, Drained
1/4 Cup
28 Ounces
San Marzano Tomatoes, Crushed
28 Ounces
1/4 Cup
Fresh Basil, Chopped
1/4 Cup
1/4 Cup
Parmesan Cheese, Grated
1/4 Cup

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