Spaghetti alla Puttanesca
Ingredients
- • 400 g spaghetti
- • 60 ml olive oil
- • 4 cloves garlic
- • 6 item anchovy fillets
- • 400 g crushed tomatoes
- • 100 g black olives
- • 30 g capers
- • 2 g red pepper flakes
- • 15 g fresh parsley
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente.
- 2
While pasta cooks, heat olive oil in a large skillet over medium heat.
- 3
Add minced garlic and anchovy fillets, cooking and mashing anchovies with a wooden spoon until they dissolve into the oil, about 2 minutes.
- 4
Add red pepper flakes and cook for 30 seconds until fragrant.
- 5
Pour in crushed tomatoes and simmer for 5 minutes, stirring occasionally.
- 6
Add olives (pitted and halved) and drained capers to the sauce, simmer for another 5 minutes.
- 7
When pasta is ready, reserve 1 cup of pasta water before draining.
- 8
Add drained spaghetti directly to the sauce and toss well, adding pasta water a little at a time if needed to achieve desired consistency.
- 9
Remove from heat, add chopped parsley, and season with salt and pepper to taste.
- 10
Serve immediately in warmed bowls.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to authentic puttanesca is letting the anchovies completely dissolve into the oil - they create an umami base that makes this simple sauce incredibly flavorful. Don't skip the pasta water; its starch helps the sauce cling beautifully to the spaghetti."
