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Spaghetti alla Puttanesca
A pasta including capers, anchovies, and olives, packing a salty kick
Ingredients
1/4
cup
olive oil
extra-virgin
extra-virgin
4
large
garlic cloves
finely chopped
finely chopped
28
oz
whole peeled tomatoes in puree
1/2
cup
Kalamata olives
halved and pitted
halved and pitted
3
anchovy fillets
chopped
chopped
1 1/2
tbsp
capers
drained
drained
1
tsp
dried oregano
1/2
tsp
red pepper flakes
salt and pepper
to taste
to taste
water
as needed
as needed
3/4
lbs
spaghetti
2
tbsp
fresh, flat leafed parsley
chopped
chopped
A pasta including capers, anchovies, and olives, packing a salty kick
Instructions
Place a large pot over medium heat and wrm up olive oil. Saute garlic for about 1 minute, then mix in tomatoes, olives, anchovies, capers, oregano, and red pepper flakes.
Turn heat to medium-low and break up tomatoes with a spoon as you allow sauce to simmer and thicken, about 8 minutes. Season with salt and pepper.
While the sauce simmers, bring a large pot of water to a boil, add a pinch of salt, and cook pasta until its al dente. Drain cooked pasta, combine it with sauce, and top with parsley.