Spaghetti alla Puttanesca
A bold, savory spaghetti with a bright tomato, olive, caper, and anchovy sauce.
Equipment
- Large Pot
- Large skillet or saucepan
- Wooden Spoon
- Knife
- Cutting Board
- Colander
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic finely chopped
- 28.2 ounce peeled tomatoes in puree with basil 1 can
- 1/2 cup Kalamata olives pitted and halved
- 3 fillets anchovy fillets chopped
- 1 1/2 tablespoons capers drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried crushed red pepper
- 3/4 pound spaghetti
- 2 tablespoons fresh Italian parsley chopped
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the finely chopped garlic and sauté until fragrant, about 1 minute, taking care not to brown it.
- Stir in the canned tomatoes with their puree, breaking up large pieces with a spoon.
- Add the halved Kalamata olives, chopped anchovy fillets, drained capers, dried oregano, and crushed red pepper; stir to combine.
- Reduce heat to medium-low and simmer the sauce, stirring occasionally, until slightly thickened, about 8 minutes; season with salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
- Drain the pasta in a colander, return it to the pot, then add the sauce and chopped parsley.
- Toss the pasta and sauce together over low heat until the noodles are evenly coated, about 3 minutes.
- Serve immediately with grated Parmesan cheese on the side.
Notes
- Use good-quality canned tomatoes for best flavor.
- Adjust crushed red pepper to taste for spiciness.
- Rinse capers if they are very salty.
- Anchovies melt into the sauce and add depth; add more or less to taste.