Spaghetti alla Puttanesca
I couldn’t believe it but I’ve never had spaghetti alla puttanesca before, probably because I always thought it was just a boring spaghetti dish with tomato sauce but it’s so much more than that. There’s olives, anchovies, capers and red-pepper flakes, making it a wonderfully salty spaghetti dish with an enjoyable spicy kick to it. Not only that, it’s a quick, healthy, hearty weeknight dish that can be made in less than 30 minutes.
Spaghetti alla Puttanesca (adapted from Love & Olive Oil):
Yields 4 servings
- 12 ounces spaghetti
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic cloves, minced
- 1 (28.2-ounce) can peeled tomatoes with basil
- 1/2 cup Kalamata olives, pitted, chopped
- 3 anchovy fillets, chopped
- 1 1/2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried crushed red-pepper flakes
- 2 tablespoons chopped fresh parsley leaves
- Grated Parmesan, for serving
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
While the pasta is cooking, heat olive oil over medium heat in a large saucepan. Add the garlic and saute until fragrant, about 1 minute.
Add the tomatoes, olives, anchovies, capers, oregano, and red-pepper flakes.
Simmer until thickened, breaking up the tomatoes with a wooden spoon, about 10 minutes; season with salt and pepper, to taste.
Add the pasta and parsley.
Gently toss to combine over low heat until sauce coats pasta, about 3 minutes.
Serve immediately, garnished with Parmesan.
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