Spaghetti alla Puttanesca
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 pound dried spaghetti
  • ¼ cup olive oil
  • 4 cloves of garlic, finely chopped
  • ½ teaspoon red pepper flakes
  • 4 to 6 anchovy fillets, finely chopped (optional)
  • ½ cup black olives, sliced or whole
  • 2 tablespoon capers
  • 1 (28 ounces) can crushed tomatoes
  • Salt and freshly ground pepper, to taste
  • ½ cup chopped parsley
Instructions
  1. Bring a pot of water to boil. When boiling, season generously with salt and cook the pasta according to package instructions, stirring occasionally, until al dente.
  2. While the water is boiling/pasta is cooking, make the sauce. In a large skillet, heat the olive oil over medium heat, and sauté the garlic, anchovies (if using) and red pepper flakes until garlic is golden and fragrant, about 2 minutes. Add the olives and capers and stir to combine.
  3. Add the crushed tomatoes and lower the heat, bringing to a bare simmer. Cook for about 10 minutes or until the pasta is ready. Season with salt and freshly ground pepper to taste. Add about ⅔ of the parsley and toss to combine.
  4. When pasta is al dente, transfer it to the sauce using tongs. Reserve a little of the cooking water.
  5. Toss the pasta with the sauce, adding a bit of the cooking water if necessary.
  6. Garnish the dish with the remaining chopped parsley and serve immediately, with Parmigiano Reggiano on the side.
Recipe by Olivia's Cuisine at http://www.oliviascuisine.com/spaghetti-alla-puttanesca/