Spaghetti alla Puttanesca
Main Dishes • Italian
Description
Spaghetti alla Puttanesca can be roughly translated as 'spaghetti with a kick.' There are many stories about its origin, from wise women who created the dish to attract customers to a chef who accidentally threw together a sauce with whatever ingredients were available, as often happens. This is a great option when classic pasta with tomato sauce feels too familiar, and you want to achieve a bolder flavor. Don't skimp on the capers, garlic, or anchovies with olives—the sauce should be very rich to thoroughly coat the pasta.
Ingredients
- Olive Oil 0 fl oz
- Garlic 4 cloves
- Baking Tomatoes 1 can
- Kalamata olives 5 oz
- Anchovy fillet 3 pieces
- Capers 1 tablespoon
- Dried Rosemary 1 tablespoon
- Red Long Chili Peppers ½ spoons
- Spaghetti 20 oz
- Parsley 0 oz
- Parmesan Cheese 5 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Heat olive oil in a pot over medium heat.
Step 3
Add finely chopped garlic and anchovies, and sauté for a minute.
Step 4
Add the tomatoes. Then, add the pitted olives, halved, and the capers.
Step 5
Bring the sauce to a boil, stirring continuously.
Step 6
Add oregano and red pepper.
Step 7
Cook the sauce over heat until it thickens, about 8 minutes. Season with salt and pepper.
Step 8
Bring water to a boil in a pot. Add salt. Cook the spaghetti, drain in a colander, and return to the pot.
Step 9
Add the sauce and chopped parsley. Cook for about 3 minutes to allow the spaghetti to absorb the sauce.
Step 10
Serve with grated Parmesan cheese.
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