Spaghetti alla Puttanesca

Spaghetti alla Puttanesca
Spaghetti alla Puttanesca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    tbl. olive oil

  • 6

    anchovy fillets, chopped

  • 2

    cloves garlic, peeled and chopped

  • 1

    can (14-16 oz.) crushed plum tomatoes

  • 12

    roughly chopped black olives (pitted)

  • A few shakes to taste of dried red pepper flakes

  • Enough spaghetti for two

  • 1

    tbl. capers, rinsed well in water

  • Large handful parsley, chopped

  • Parmesan to serve (optional)

Directions

Warm the oil in a frying pan. Add the anchovies, garlic, and red pepper flakes and cook over a moderate heat until the garlic just starts to color a bit (not browned). Add the crushed tomatoes and the olives. Simmer for about 15 minutes until you have a thick, aromatic sludge. Cook the pasta as directed. Stir the pasta into the sauce. Add the capers and parsley. Check seasoning and add salt, if needed. Serve with parmesan cheese if desired; without is more authentic. Serves two.

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