Puttanesca Recipe
A classic Italian pasta dish with a rich sauce.
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Ingredients
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Ingredients
Method
Directions
Cook the spaghetti
In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti and set aside.
Prepare the sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add anchovies and tomatoes
Add the chopped anchovy fillets to the skillet and cook for another 2 minutes, stirring frequently until they dissolve. Then add the canned whole tomatoes, breaking them up with a spoon. Let the mixture simmer for about 10 minutes.
Incorporate olives and capers
Stir in the Kalamata olives, capers, and red pepper flakes. Season with salt and black pepper to taste. Allow the sauce to simmer for an additional 5 minutes.
Combine spaghetti with sauce
Add the drained spaghetti to the skillet with the sauce. Toss well to ensure the pasta is coated evenly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
Serve
Remove from heat, garnish with chopped parsley, and serve immediately.