Spaghetti Puttanesca

This is the greatest pasta dish ever, because it’s made from ingredients you can stock in your pantry. I like to call it “Snowbound Spaghetti” – canned crushed tomatoes, olive oil, capers, olives, anchovies, garlic, a pound of spaghetti – and you’ve got yourself a restaurant worthy meal. Just don’t plan on leftovers for the following day – there won’t be any! 

  • 1/3 cup olive oil
  • 3 large garlic cloves, thinly sliced
  • 7 whole filets oil-packed anchovies, cut in half
  • 14 oz. can crushed tomatoes
  • 3/4 cup green olives, sliced
  • 3 tablespoons salt-packed capers, soaked for 15 minutes in water, then drained
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • kosher salt
  • 1 lb. spaghetti
  1. In a large skillet, warm the olive oil over medium-high heat, add the garlic and anchovies and cook until fragrant, 20 to 30 seconds.
  2. Add the tomatoes, olives, capers, crushed red pepper flakes, and oregano – bring to a simmer, then lower heat to medium-low. Let sauce cook for 5 to 7 minutes to let the liquid reduce a bit, remove from heat.
  3. Cook the spaghetti in a large pot of salted water, drain – reserving a 1/2 cup of the pasta cooking water. Return the sauce to medium heat, add reserved water, and spaghetti, stirring to coat pasta. Transfer to a large serving platter, serves 4 to 6.

 

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