Puttanesca Recipe
Spicy Roman tomato sauce with garlic, capers, touch of sicilian anchovy paste and Kalamata olives.
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Ingredients
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Sauce Ingredients
Pasta Ingredients
Method
Sauce Preparation
- 1
Heat the Olive Oil
In a large skillet or saucepan, heat the olive oil over medium heat.
- 2
Sauté the Garlic
Add the minced garlic to the heated oil and sauté for about 1-2 minutes, until fragrant but not browned.
- 3
Add Tomatoes
Pour in the crushed canned tomatoes and stir to combine with the garlic and oil.
- 4
Incorporate Anchovy Paste
Add the anchovy paste into the tomato mixture, stirring well to dissolve it into the sauce.
- 5
Add Olives and Capers
Stir in the chopped Kalamata olives and the rinsed capers. Mix well.
- 6
Season the Sauce
Add the red pepper flakes, salt, and black pepper to the sauce, adjusting to taste.
- 7
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 20-25 minutes, stirring occasionally.
- 8
Garnish
Once the sauce is ready, remove it from the heat and sprinkle with chopped fresh parsley.
Pasta Preparation
- 9
Cook the Pasta
In a large pot of salted boiling water, cook the spaghetti or pasta of your choice according to package instructions until al dente. Drain and set aside.
- 10
Combine Pasta and Sauce
Add the drained pasta to the skillet with the puttanesca sauce and toss to coat evenly.
- 11
Serve
Serve hot, garnished with additional parsley if desired.
