Classic Spaghetti Puttanesca

By amaliana

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 1/2 cups grape tomatoes, quartered lengthwise
• 2 tablespoons capers, rinsed, drained, and coarsely chopped
• 3 anchovy fillets, minced
• 1/3 cup Kalamata or other brined black olives, coarsely chopped
• 2 garlic cloves, minced
• 1 1/2 cups tomato puree(from a 15-ounce can)
• coarse salt and ground pepper
• 1 pound spaghetti

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic and cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes(sauce will be separated).
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta.Season to taste with salt and pepper and serve immediately.