Spaghetti Alla Putanesca
Submitted by kk7
Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.
YIELD
4 to 6 servingsPREP
15 minCOOK
30 minREADY
45 minIf your pantry could cook dinner by itself, it would make puttanesca.
Anchovies melt into garlic-scented olive oil until they practically disappear, creating a savory base that’s way more than the sum of its parts.
Plum tomatoes, briny olives, and tangy capers pile on, and in five minutes you’ve got a sauce with more attitude than most dishes manage in an hour.
This is bold, unapologetic Italian cooking. No cream, no cheese, no apologies.
Kitchen Tips
- Don’t skip the anchovies even if you think you don’t like them. They dissolve completely and add a deep, salty umami that you can’t get any other way.
- Use good olives with pits and pit them yourself. Pre-pitted olives from a can taste like wet cardboard in comparison.
- A splash of the pasta cooking water stirred into the sauce helps it cling to every strand and balances the saltiness of the olives and capers.
Ingredients
Directions
In a skillet, heat oil.
Add garlic and anchovies; cook over low heat until almost melted.
Chop tomatoes; add to skillet.
Stir in olives and capers; cook for 5 minutes.
Cook spaghetti according to package directions; drain.
Add tomato mixture and mix well.
Sprinkle with chopped parsley and serve immediately.
Makes 4 to 6 servings.
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