Spaghetti Puttanesca Recipe
Long pasta with capers, olives, anchovies, crushed pepper, and tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add Anchovies and Spices
Add the anchovy fillets to the skillet and cook, stirring, until they dissolve into the oil. Stir in the crushed red pepper flakes.
Add Tomatoes
Pour in the canned crushed tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
Mix in Olives and Capers
Stir in the capers and sliced black olives. Season with salt and black pepper to taste. Let it simmer for another 5 minutes.
Combine with Spaghetti
Add the cooked spaghetti to the sauce, tossing everything together until well combined. Cook for an additional 2-3 minutes to heat through.
Serve
Garnish with chopped fresh parsley and serve hot.
