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Spaghetti Puttanesca
Created by: Howcan Team
Ingredients
- 12 oz spaghetti
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 6 anchovy fillets, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained
- 1 (28 oz) can crushed tomatoes
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped anchovy fillets, and red pepper flakes. Cook for 2-3 minutes, stirring frequently.
- Add the chopped olives and capers to the skillet, and cook for an additional 2 minutes.
- Pour in the crushed tomatoes and bring the sauce to a simmer. Let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Season the sauce with salt and black pepper to taste. Stir in the chopped parsley.
- Add the cooked spaghetti to the skillet and toss to coat the pasta with the sauce.
- Divide the spaghetti puttanesca among serving plates and sprinkle with grated Parmesan cheese before serving.
Spaghetti Puttanesca is a classic Italian pasta dish known for its bold and savory flavors. Legend has it that this dish was created by the "ladies of the night" in Naples, who needed a quick and easy meal between clients. The pungent aroma of garlic, anchovies, capers, and olives simmering in a rich tomato sauce is what makes this dish so irresistible. Chefs like Antonio Carluccio and Lidia Bastianich have popularized this dish, and it's a staple in many Italian restaurants worldwide. For the best Spaghetti Puttanesca, sourcing high-quality anchovies and olives is crucial. Alternatively, some chefs add a touch of red pepper flakes for a spicy kick. Today, the best versions of this dish can be found in authentic Italian trattorias, particularly in the Campania region.
30 min
4
450 calories
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