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Spaghetti Puttanesca
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A great puttanesca recipe like this one has all the secret ingredients. Sauteed anchovies for a savory undertone, briney sliced Kalamatas, and plenty of fresh parsley for a bright finishing note. Classics deserve to be done right.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/3 cup olive oil
9 anchovies
8 cloves garlic, peeled and left whole
1/4 teaspoon dried red pepper flakes
4 medium ripe tomatoes, chopped and seeded
12 Kalamata olives, pitted and halved
2 teaspoons capers, drained
5 cloves garlic, chopped
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh basil
3/4 pound fresh spaghetti pasta, or dried
chopped fresh parsley
directions
Heat the oil in a skillet over medium heat. Add the anchovy fillets and whole garlic cloves. Cook, stirring occasionally, until the garlic cloves are golden brown.
Add the crushed red pepper flakes, tomatoes, olives, and capers. Bring to a simmer (adjust the heat as needed to hold it at a low simmer), and cook, stirring occasionally, for 30 minutes.
Stir in the chopped garlic, parsley, and basil.
While the sauce is simmering, cook the pasta as directed on the package until al dente (3-4 minutes for fresh pasta, 7-10 for dried). Drain well and return to the pan.
Stir half of the sauce mixture into the pasta and mix well. Transfer the pasta to individual plates. Ladle additional sauce over the pasta, garnish with parsley, and serve the spaghetti puttanesca immediately.
nutrition data
Nutritional data has not been calculated yet.
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