Spaghetti Alla Puttanesca Recipe
Cherry Tomatoes, Itrani Olives, Capers, Amalfi Coast Anchovies, Crushed Red Pepper
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped anchovies and crushed red pepper flakes, cooking until the anchovies dissolve.
- 3
Add Vegetables
Stir in the cherry tomatoes, Itrani olives, and capers. Cook for about 5-7 minutes until the tomatoes start to burst and the sauce thickens slightly.
- 4
Combine Pasta and Sauce
Add the drained spaghetti to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Season and Serve
Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
