Spaghetti Puttanesca

This recipe originated in Naples, Italy and incorporates capers, anchovies and black olives.
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Time 40 minutes
Servings 4

UNITS

SCALE

INGREDIENTS

PASTA

  • For pasta water Salt
  • 1 lb Spaghetti

PUTTANESCA SAUCE

  • ¼ cup Olive oil , extra virgin
  • 3 cloves Garlic, minced
  • 3 fillets Anchovy, fillets
  • 1 28 oz Tomatoes, crushed, canned
  • ½ cup Black olives, halved
  • ¼ cup Capers
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 1 tsp Oregano, dried
  • ½ tsp Red pepper flakes
  • 2 tbsp Parsley , chopped

METHOD

  • Bring a large pot of salted water to a boil. Add pasta and cook until a few minutes before al dente. Drain the pasta and return to pot.
  • In a large skillet, heat olive oil over medium-high heat. Add garlic and saute until aromatic, about 2 minutes.
  • Add anchovies to skillet and use a fork to break them up. Stir in crushed tomatoes, black olives and capers. Season with salt, black pepper, oregano and red pepper flakes. Lower heat to medium-low and cook for 15 minutes, stirring occasionally.
  • Add parsley to sauce and stir. Add half the sauce to the spaghetti in the pot and cook over high heat for about a minute, tossing spaghetti with sauce.
  • Divide pasta evenly among four bowls and add a spoonful of extra sauce on top.

NOTES

  • Any long pasta noodle you have will work in this recipe 
  • Garnish pasta with grated Parmesan or Pecorino cheese if desired 
  • Add up to 6 anchovies, depending on your taste preference