Spaghetti Puttanesca is a classic Italian pasta dish known for its robust and flavourful sauce made with tomatoes, olives, capers, and anchovies.
Some of the ingredients used in this recipe are
Ingredients
12 ounces spaghetti or pasta of your choice
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
4-6 anchovy fillets, chopped (or anchovy paste, about 2 teaspoons) optional
1/2 teaspoon red pepper flakes (adjust to taste)
1 can (28 ounces) diced or crushed tomatoes
1/2 cup pitted olives, halved or chopped
2 tablespoons capers, drained
1/4 cup chopped fresh parsley (optional)
Salt and black pepper to taste
Grated Parmesan cheese for serving (as per taste)
Instructions
1.Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
2.Prepare the Sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic, chopped anchovies, and red pepper flakes. Cook for 1-2 minutes, stirring frequently until the garlic is fragrant and the anchovies start to dissolve.
3.Add Tomatoes and Simmer: Pour in the diced or crushed tomatoes along with their juices. Stir in the olives and capers. Bring the sauce to a simmer and cook for about 10-15 minutes, stirring occasionally, allowing the flavours to meld and the sauce to thicken slightly.
4.Combine Pasta and Sauce: Add the cooked and drained spaghetti to the skillet with the sauce. Toss the pasta gently in the sauce until it’s well coated. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
5.Finish and Serve: Season the pasta puttanesca with salt and black pepper to taste. Optionally, sprinkle chopped fresh parsley over the top for added freshness. Serve hot with grated Parmesan cheese on the side if desired.
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