Spaghetti with the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta. Deliciou Great recipe, Spaghetti Puttanesca! Spaghetti with the pungent aromas of garlic, …
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One-Pot Spaghetti Puttanesca is full of big, bold flavors from the anchovies, Kalamata olives, and capers – the trifecta for a winning puttanesca. Heat oil in a large skillet (with high sides) over medium heat. Add garlic and cook, stirring, for 2 minutes. Stir in tomato paste and continue to cook for 1 more minute.
Add the olives, capers, tomatoes/passata, and pasta cooking water. Bring to a boil, reduce the heat to low and cook for 15 minutes (stirring from time to time) until the sauce has thickened. After this time, season the sauce lightly with salt and pepper. Be careful with adding salt (!), because anchovies, olives, and capers are already salty.
In a heavy bottom pot add a lug of olive oil over low flame. Add the anchovies and red pepper flakes to the olive oil and sauté for about two minutes until the anchovies start to melt into the oil. Stir in the garlic and stir well taking good care not to burn it. Add half of the black olives and the capers and cook for about 15 seconds or so.
Puttanesca ups the pungency factor a few notches by adding anchovies to that mix. You can either thinly slice or finely chop the garlic, depending on your mood—honestly, I use both ways equally often—but the anchovies should be chopped quite finely so that they dissolve into the oil as they cook.