Let’s take a trip to Napoli with a big bowl of Pasta Puttanesca!
The combination of tomatoes, olive oil, garlic, anchovies, Kalamata olives, and red chili flakes are commonly used in Naples and make this pasta dish simply delicious.
Pasta Puttanesca
February 10, 2024
Persons
4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 lb spaghetti
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons anchovy paste (or 4-5 whole anchovies, minced)
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons capers, drained
- 1/2 cup Kalamata olives, pitted and chopped
- Salt & pepper to taste
- Fresh parsley, chopped
- Fresh pecorino Romano cheese, grated
Instructions
- Cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- In a large pan, sauté minced garlic, red pepper flakes, and anchovy paste/anchovies over medium heat for 2-3 minutes, until the garlic is fragrant.
- Add the crushed tomatoes to the pan, stirring well. Simmer the sauce for about 10 minutes, allowing it to thicken slightly.
- Stir in capers, chopped Kalamata olives, and salt & pepper to taste. Cook for an additional 5 minutes to let the flavors meld.
- Add the cooked spaghetti to the pan, tossing to coat the pasta evenly with the sauce. If needed, add a bit of the reserved pasta cooking water to reach your desired consistency.
- Plate the pasta, sprinkle with fresh parsley, and grate fresh pecorino Romano cheese over the top.
- Buon Appetito!
