Spaghetti alla Puttanesca
Ingredients
12 oz spaghetti
3 tbsp olive oil
3 garlic cloves, minced
4 anchovy fillets, finely chopped
1/2 tsp red pepper flakes (optional)
1/4 cup Kalamata olives, sliced
2 tbsp capers, drained
1 can (14 oz) crushed tomatoes
1 tsp dried oregano
Salt and freshly ground black pepper to taste
2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
Cook the Pasta:
Boil the spaghetti in salted water until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat. Add minced garlic, anchovies, and red pepper flakes (if using). Sauté for 1-2 minutes until the garlic is fragrant and the anchovies dissolve.
Add the Ingredients:
Stir in the crushed tomatoes, olives, capers, and oregano. Simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
Combine with Pasta:
Add the cooked spaghetti to the skillet and toss to coat in the sauce. Use reserved pasta water to adjust the consistency if needed.
Serve:
Plate the spaghetti alla puttanesca and garnish with fresh parsley or basil.
Enjoy this bold and flavorful Italian classic! 🍝🍅✨