Approximate values estimated by AI
Spaghetti alla Puttanesca
Traditional dish · Italian
A classic Neapolitan pasta dish known for its bold, savory, and slightly spicy flavors, featuring tomatoes, olives, capers, anchovies, and garlic.
Ingredients
- Spaghetti400g
- Canned whole peeled tomatoes400g
- Garlic4 cloves
- Anchovy fillets in oil6
- Kalamata olives, pitted100g
- Capers, drained2 tbsp
- Red pepper flakes1/2 tsp
- Extra virgin olive oil4 tbsp
- Fresh parsley, chopped2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and cook until fragrant, about 1 minute.
- 3
Add anchovy fillets and red pepper flakes to the skillet. Cook, breaking up the anchovies with a spoon, until they dissolve into the oil, about 2 minutes.
- 4
Add the canned tomatoes (crush them with your hands or a spoon), olives, and capers. Stir well and bring to a simmer. Cook for 10-15 minutes, allowing the sauce to thicken.
- 5
Add the drained spaghetti to the skillet with the sauce. Toss to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water.
- 6
Stir in the chopped fresh parsley. Season with salt and black pepper to taste.
- 7
Serve immediately.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
