Spaghetti alla puttanesca is a classic Italian pasta dish known for its bold and robust flavors. Here’s a basic recipe for you to try:
Ingredients:
- 400g spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 6 anchovy fillets, chopped
- 1 teaspoon red pepper flakes (optional, adjust to taste)
- 1 can (400g) whole peeled tomatoes, crushed by hand
- 1/2 cup Kalamata olives, pitted and sliced
- 2 tablespoons capers, drained and rinsed
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and chopped anchovy fillets. Sauté until the garlic is fragrant and the anchovies have dissolved, about 2 minutes.
- Add the red pepper flakes and stir for another minute.
- Add the Tomatoes:
- Pour in the crushed tomatoes, including their juice.
- Bring the mixture to a simmer, breaking up any large pieces of tomato with a spoon. Let it cook for about 10 minutes, stirring occasionally.
- Finish the Sauce:
- Stir in the sliced olives and capers.
- Season with freshly ground black pepper to taste.
- If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
- Combine and Serve:
- Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce.
- Remove from heat and stir in the chopped parsley.
- Serve hot, with grated Parmesan cheese on the side if desired.
Enjoy your Spaghetti alla Puttanesca!
