Pasta Puttanesca
Pasta Puttanesca is a quick-cooked Italian dish with spaghetti, anchovies, olives, capers, and tomatoes, simmered to blend flavors.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Spaghetti (uncooked) | 500 | Grams |
| Olive Oil (extra virgin) | 4 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Anchovy Fillets (chopped) | 50 | Grams |
| Red Pepper Flakes | 1 | Tsp |
| Canned Tomatoes (crushed) | 800 | Grams |
| Black Olives (pitted and sliced) | 150 | Grams |
| Capers (rinsed) | 3 | Tbsp |
| Parsley (chopped) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve some pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped anchovy fillets, cooking until fragrant.
- Add red pepper flakes and crushed tomatoes to the skillet. Simmer for 10 minutes, stirring occasionally.
- Stir in sliced olives and rinsed capers. Cook for another 5 minutes.
- Add the cooked spaghetti to the sauce, tossing to coat. Use reserved pasta water to adjust sauce consistency if needed.
- Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley before serving.
Kitchen equipment
Large SkilletPasta Pot