Pasta alla Puttanesca
Spaghetti in a salty, briny tomato sauce with olives, capers, anchovies, and garlic.
Serves 4
Prep 10 min
Cook 20 min
Ingredients
- 12 oz spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets
- 1/2 teaspoon red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1/2 cup pitted black olives, halved
- 2 tablespoons capers, rinsed
- 2 tablespoons chopped parsley
Steps
Step 1. Boil the spaghetti in well-salted water until al dente. Save 1/2 cup of the water, then drain.
Step 2. Heat the oil in a large pan. Add the garlic, anchovies, and pepper flakes and stir for 1 minute until the anchovies melt.
Step 3. Add the tomatoes, olives, and capers and simmer for 12 minutes.
Step 4. Toss the pasta in the sauce with a splash of pasta water. Top with parsley.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.