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–+ servings

Puttanesca

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz spaghetti (or any pasta of choice)
  • 3 tbsp olive oil (extra virgin)
  • 4 cloves garlic (minced)
  • 1 can crushed tomatoes (28 oz)
  • 1/2 cup black olives (pitted and sliced)
  • 2 tbsp capers (rinsed)
  • 4 fillets anchovies (chopped)
  • 1/2 tsp red pepper flakes (optional)
  • 1/4 cup fresh parsley (chopped for garnish)

Method
 

  1. Bring a large pot of salted water to a vigorous boil.
  2. Add 12 oz of spaghetti or your favorite pasta, cooking until al dente, usually around 8-10 minutes.
  3. Drain and set aside the cooked pasta.
  4. In a skillet, warm 3 tbsp of extra virgin olive oil over medium heat.
  5. Once shimmering, add 4 cloves of minced garlic and sauté until fragrant, about 1 minute.
  6. Stir in 4 chopped anchovy fillets and cook until they dissolve into the oil.
  7. Pour in 1 can (28 oz) of crushed tomatoes, 1/2 cup of sliced black olives, and 2 tbsp of rinsed capers.
  8. If you like a bit of heat, sprinkle in 1/2 tsp of red pepper flakes.
  9. Simmer for about 10 minutes, stirring occasionally until everything melds together beautifully.
  10. Add your cooked spaghetti to the sauce and gently toss to combine everything evenly.
  11. Cook for an additional 2 minutes over low heat to ensure it's heated through.
  12. Dish out your delicious puttanesca while hot, garnishing with 1/4 cup of freshly chopped parsley.

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