Fettuccine Alla Puttanesca Recipe
Fettuccine pasta served with tomato sauce and black olives.
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Bring a large pot of water to a boil. Add 1 tablespoon of salt.
- 2
Add fettuccine pasta and cook until al dente according to package instructions (usually 10-12 minutes).
- 3
Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Making the Sauce
- 4
In a large skillet, heat olive oil over medium heat.
- 5
Add minced garlic, chopped anchovies, and red chili flakes. Cook for 2-3 minutes until fragrant.
- 6
Stir in black olives and capers. Cook for another 2 minutes.
- 7
Add crushed tomatoes, salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally.
Combining and Serving
- 8
Add the cooked fettuccine to the sauce. Toss to coat evenly, adding reserved pasta water a little at a time if needed to loosen the sauce.
- 9
Cook for 2 more minutes to let the flavors meld.
- 10
Remove from heat and stir in chopped parsley.
- 11
Serve hot, optionally garnished with more parsley or grated parmesan cheese.
