Spaghetti alla Puttanesca

Spaghetti alla Puttanesca — a italian recipe, 10 ingredients, about 20 min.

Serves 6 · 20 min · Italian

contains fishcontains alcohol

No forks yet — be the first Sign in to rate

Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

600 grams (21 ounces) uncooked spaghetti
4 tablespoons extra-virgin olive oil
115 grams (4 ounces) unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version)
5 cloves of garlic, finely chopped
200 grams (7 ounces) black olives, pitted and chopped
2 tablespoons salted capers, washed well and coarsely chopped
1–3 small dried chile peppers, chopped (optional)
900 grams (roughly 2 pounds) plum tomatoes, peeled and puréed
2 tablespoons chopped parsley
Salt to taste

Put the olive oil, garlic, and anchovy paste in a skillet over medium heat.
Before the garlic browns, add the olives, capers, tomato sauce, and chile peppers.
Add 2–3 pinches of salt, mixing over high heat. Then lower the heat and allow to simmer for 15 to 20 minutes.
Meanwhile, cook the spaghetti in salted water (at least 3790 ml of water per pound of spaghetti being cooked). Strain it when it's al dente.
Place pasta in a large serving bowl, and coat it with sauce. Then, sprinkle it with chopped parsley.
Mix and serve hot.

We refine our recipes every week — check back for sharper, clearer steps.

Nutrition (per serving)