Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
Ingredients
- 1/4 cup olive oil
- 4 garlic, cloves, thinly sliced
- 6 anchovy fillets
- 1/2 teaspoon chili flakes, or to taste
- 28 ounces canned whole peeled tomatoes, crushed by hand
- 1/2 cup pitted black olives
- 2 tablespoons capers, small, rinsed
- 1 pound spaghetti
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat a generous amount of olive oil (about 1/4 cup) in a large pan or skillet over medium heat.
⏱️ 2 min
- 2
Add the thinly sliced garlic to the hot olive oil and sauté until fragrant but not browned, about 1-2 minutes. Then, add the anchovy fillets and gently break them down with a spoon or spatula until they dissolve into the oil, creating a deeply savory foundation, about 2-3 minutes.
⏱️ 5 min
- 3
Stir in the chili flakes.
⏱️ 1 min
- 4
Pour in the canned whole peeled tomatoes, crushing them by hand as you add them to the pan.
⏱️ 2 min
- 5
Incorporate the pitted black olives and rinsed capers into the sauce.
⏱️ 1 min
- 6
Allow the sauce to simmer gently for 10-15 minutes, letting the flavors meld. Stir occasionally.
⏱️ 15 min
- 7
While the sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min•🌡️ 212
- 8
Once the pasta is cooked, use tongs to transfer it directly from the boiling water into the simmering sauce. Do not drain all the pasta water.
⏱️ 1 min
- 9
Add a ladleful or two of the starchy pasta water to the pan with the sauce and pasta. Toss vigorously to emulsify the sauce, creating a glossy coating on the spaghetti. Continue tossing until the sauce coats the pasta beautifully, adding more pasta water if needed to reach desired consistency.
⏱️ 2 min
- 10
Plate the spaghetti and garnish with freshly chopped parsley. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti alla Puttanesca
- 1/4 cup olive oil
- 4 garlic, cloves, thinly sliced
- 6 anchovy fillets
- 1/2 teaspoon chili flakes, or to taste
- 28 ounces canned whole peeled tomatoes, crushed by hand
- 1/2 cup pitted black olives
- 2 tablespoons capers, small, rinsed
- 1 pound spaghetti
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat a generous amount of olive oil (about 1/4 cup) in a large pan or skillet over medium heat.
⏱️ 2 min - 2
Add the thinly sliced garlic to the hot olive oil and sauté until fragrant but not browned, about 1-2 minutes. Then, add the anchovy fillets and gently break them down with a spoon or spatula until they dissolve into the oil, creating a deeply savory foundation, about 2-3 minutes.
⏱️ 5 min - 3
Stir in the chili flakes.
⏱️ 1 min - 4
Pour in the canned whole peeled tomatoes, crushing them by hand as you add them to the pan.
⏱️ 2 min - 5
Incorporate the pitted black olives and rinsed capers into the sauce.
⏱️ 1 min - 6
Allow the sauce to simmer gently for 10-15 minutes, letting the flavors meld. Stir occasionally.
⏱️ 15 min - 7
While the sauce is simmering, bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
⏱️ 10 min•🌡️ 212 - 8
Once the pasta is cooked, use tongs to transfer it directly from the boiling water into the simmering sauce. Do not drain all the pasta water.
⏱️ 1 min - 9
Add a ladleful or two of the starchy pasta water to the pan with the sauce and pasta. Toss vigorously to emulsify the sauce, creating a glossy coating on the spaghetti. Continue tossing until the sauce coats the pasta beautifully, adding more pasta water if needed to reach desired consistency.
⏱️ 2 min - 10
Plate the spaghetti and garnish with freshly chopped parsley. Serve immediately.
⏱️ 1 min