Pasta Puttanesca
A classic pasta sauce recipe from Naples, Italy
Servings: 4 servings
Equipment
- large pot
- colander
- large saute pan
- wooden spoon
- chef's knife
- cutting board
- measuring cups and spoons
- tongs
Ingredients
- 12 ounces spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 4 anchovy fillets chopped or 1 tbsp anchovy paste
- ½ teaspoon red pepper flakes adjust to taste
- 1 can crushed tomatoes 14 ounces
- ½ cup black olives pitted and chopped
- 2 tablespoons capers drained
- ½ cup fresh parsley chopped
- salt and pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Prepare the Sauce
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add Anchovies and Spice
- Add the chopped anchovies and red pepper flakes to the skillet. Stir and cook for another minute, allowing the anchovies to dissolve into the oil.
Add Tomatoes and Simmer
- Stir in the crushed tomatoes, olives, and capers. Bring the mixture to a simmer and cook for 10-15 minutes, letting the sauce thicken and the flavors meld. Season with salt and pepper to taste.
Combine Pasta and Sauce
- Add the cooked spaghetti to the sauce, tossing to coat the noodles well. If the sauce is too thick, add a bit of the reserved pasta cooking water to thin it out.
Serve
- Divide the pasta among plates. Garnish with freshly chopped parsley and serve immediately.
Notes
For an extra touch, drizzle a bit more olive oil over the top and add grated Parmesan or Pecorino, though traditionally, this sauce is served without cheese.
Enjoy your delicious, classic spaghetti puttanesca!