Pasta alla Puttanesca

Pasta alla Puttanesca is a celebrated Italian dish treasured for its vibrant flavors and straightforward preparation. The star of this dish is its savory sauce, composed of tomatoes, olives, capers, garlic, and anchovies, which provides a robust and flavorful combination. This pasta is quick to make, making it an excellent choice for either a casual weeknight dinner or a more formal gathering. The briny and tangy undertones from the olives and capers harmonize beautifully with the umami depth of the anchovies, resulting in a delightful pasta experience.

Ingredients

• 12 oz spaghetti
• 2 cloves garlic, minced
• 1/4 cup kalamata olives, pitted and chopped
• 2 Tbsp capers
• 2 oz anchovy fillets
• 1 can crushed tomatoes
• 1/4 tsp red pepper flakes
• 2 Tbsp olive oil

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
3. Add the anchovy fillets to the skillet and use a spoon to break them up. Cook until the anchovies dissolve into the oil.
4. Stir in the olives, capers, crushed tomatoes, and red pepper flakes. Cook the sauce for about 10 minutes, allowing the flavors to meld. Season with salt and black pepper as needed.
5. Add the cooked spaghetti to the skillet and toss to coat in the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to loosen it to your desired consistency.
6. Serve the pasta hot, garnished with fresh parsley and grated Parmesan cheese, if desired.

Keywords: Robust, Savory, Quick, Pasta, Sauce

Spice Rack: Salt, Black Pepper, Red Pepper Flakes

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