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Short Rib Pasta Puttanesca
...in your mind.
Short Rib Pasta Puttanesca

Short Rib Pasta Puttanesca

It's gonna be hard to find a pasta with more flavor than this stupidly good sauce - especially one you make in about 20 minutes. Olives, capers, tomatoes and anchovies come together in the most delicious way possible. And before you decide to leave out the anchovies - don't. This won't taste fishy...it'll just taste incredible.

Serves 4-6

Ingredients

  • 4 tablespoons olive oil
  • 1 pound ground short rib, regular ground beef is totally fine here too
  • 6 anchovy fillets, or 1 tablespoon anchovy paste - whatever you do, do not leave this out
  • 3 large cloves garlic, finely chopped
  • 1 teaspoon crushed red pepper
  • 2 tablespoons capers
  • 5 ounces Kalamata (Greek) Olives, pitted and coarsely chopped
  • 28 oz can whole peeled tomatoes, or equivalent
  • 1 pound fresh pasta, cooked al dente
  • Fresh grated Parmesan and chopped parsley for serving

Directions

  1. Heat a couple tablespoons of oil in a large pan, and add the ground beef
  2. Cook until almost done, clear an area in the center and add another tablespoon of oil and the anchovy and garlic - stir about a minute or until fragrant
  3. Add the capers, olives, tomatoes (squishing up as you put them in if using whole ones) and red pepper, mix well then simmer covered on low for 15 minutes
  4. Serve over pasta and top with the Parmesan and parsley
Short Rib Pasta Puttanesca

Short Rib Pasta Puttanesca

It's gonna be hard to find a pasta with more flavor than this stupidly good sauce - especially one you make in about 20 minutes. Olives, capers, tomatoes and anchovies come together in the most delicious way possible. And before you decide to leave out the anchovies - don't. This won't taste fishy...it'll just taste incredible.

Serves 4-6

Ingredients

  • 4 tablespoons olive oil
  • 1 pound ground short rib, regular ground beef is totally fine here too
  • 6 anchovy fillets, or 1 tablespoon anchovy paste - whatever you do, do not leave this out
  • 3 large cloves garlic, finely chopped
  • 1 teaspoon crushed red pepper
  • 2 tablespoons capers
  • 5 ounces Kalamata (Greek) Olives, pitted and coarsely chopped
  • 28 oz can whole peeled tomatoes, or equivalent
  • 1 pound fresh pasta, cooked al dente
  • Fresh grated Parmesan and chopped parsley for serving

Directions

  1. Heat a couple tablespoons of oil in a large pan, and add the ground beef
  2. Cook until almost done, clear an area in the center and add another tablespoon of oil and the anchovy and garlic - stir about a minute or until fragrant
  3. Add the capers, olives, tomatoes (squishing up as you put them in if using whole ones) and red pepper, mix well then simmer covered on low for 15 minutes
  4. Serve over pasta and top with the Parmesan and parsley