Spaghetti Puttanesca Recipe
Spaghetti pasta sautéed with anchovies, capers and Kalamata olives in a marinara sauce
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil over high heat.
- 2
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente. Drain and set aside.
Making the Sauce
- 3
Heat Olive Oil
In a large skillet, heat the olive oil over medium heat.
- 4
Add Anchovies
Add the anchovy fillets to the skillet and cook, stirring, until they dissolve into the oil.
- 5
Sauté Garlic and Red Pepper Flakes
Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute, until fragrant.
- 6
Add Tomatoes
Pour in the canned diced tomatoes and stir well. Allow the sauce to simmer for 10 minutes.
- 7
Incorporate Olives and Capers
Stir in the chopped Kalamata olives and capers. Simmer for an additional 5 minutes.
- 8
Season the Sauce
Season the sauce with salt and black pepper to taste.
Combining
- 9
Mix Pasta and Sauce
Add the cooked spaghetti to the skillet with the sauce. Toss well to combine, ensuring the pasta is fully coated.
- 10
Garnish
Serve the pasta hot, garnished with chopped fresh parsley.
