Pasta Puttanesca

"Not many things are as cozy and comforting during the cold winter months as a delicious bowl of pasta. I partnered with @muirglen and @thefeedfeed to create my version of pasta puttanesca: the simplest and most delicious recipe that not only comes together in the time it takes for the pasta to boil, but is also made with pantry staples! Sweet, fire-roasted @Muirglen tomatoes I picked up at my local coop, @centralcoop, salty, briny olives and capers, spicy chili flake, and crispy breadcrumbs to top it off. Comfort in a bowl! And if you head to your local coop in January, 14 oz cans of @muirglen tomatoes are 10 for $10"
-- @all.purpose.flour.child

A Note from Feedfeed

Taylor of All Purpose Flour  created this recipe using Muir Glen Fire Roasted Tomatoes.  She found all the ingredients at Central Co-op in Seattle, WA! You can find your local co-op here and try this recipe too. 

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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 4

Recipe Card

  • 2 cups bread, stale, torn into chunks
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

For the Pasta


  • 1 (14.5 ounce) can Muir Glen Fire Roasted Diced Tomatoes
  • 2 tablespoons olive oil
  • 4 cloves garlic, roughly chopped
  • 4 anchovy fillets
  • 1/4 cup capers
  • 1/2 cup castelvetrano olives, pitted and roughly chopped
  • pinch red chili flakes
  • 1 tablespoon unsalted butter, at room temperature
  • 1/4 cup oregano, basil, parsley or other fresh herbs, roughly chopped
  • 8 ounces bucatini pasta


  • Step 1

    To make the breadcrumbs, add bread to a food processor and pulse until coarse crumbs form. Add butter and olive oil to a large cast-iron skillet over medium heat. Once the butter is melted, and breadcrumbs and season with salt and pepper. Toss to combine. Cook for a few minutes, until crisp and golden brown. Transfer to a bowl, set aside and wipe out the skillet.

  • Step 2

    To make the pasta: Add tomatoes with juices to a large bowl and gently crush with your hands until broken down. Set aside.

  • Step 3

    Bring a large pot of generously salted water to a boil, then drop in pasta and cook about 2 minutes less than package directs.

  • Step 4

    Meanwhile, make the sauce by heating olive oil in the large cast-iron skillet over medium. Add garlic and sauté for 30 seconds, just until fragrant. Add anchovies and cook a few minutes until bubbly and slightly thickened. Add pasta and toss to combine with sauce. Add about 1/4 cup pasta water and continue to toss the pasta until sauce thickens again and coats the pasta.

  • Step 5

    Add butter and toss until sauce is glossy. Remove from heat and stir in fresh herbs. Divide into bowls and sprinkle with breadcrumbs.