Spaghetti alla Puttanesca is a classic Italian pasta dish that is easy to prepare and bursting with flavors. This pasta dish is made with a tomato-based sauce that includes olives, capers, and anchovies, giving it a salty and savory taste that will leave you wanting more.
Spaghetti alla Puttanesca
Ingredients
- 12 ounces spaghetti pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 4 anchovy fillets, chopped
- 1/2 cup pitted Kalamata olives, chopped
- 2 tablespoons capers, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the spaghetti pasta in a large pot of salted boiling water according to package instructions until al dente.
- Meanwhile, in a large skillet, heat the olive oil over medium heat.
- Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1-2 minutes.
- Add the anchovy fillets to the skillet and cook until they have dissolved into the oil, about 2-3 minutes.
- Add the chopped Kalamata olives and capers to the skillet and cook for 1-2 minutes.
- Add the diced tomatoes to the skillet and bring the sauce to a simmer.
- Reduce the heat to low and let the sauce simmer for 10-15 minutes until it has thickened slightly.
- Season the sauce with salt and pepper, to taste.
- Drain the spaghetti pasta and add it to the skillet with the puttanesca sauce.
- Toss everything together until the pasta is coated in the sauce.
- Sprinkle chopped parsley over the pasta and serve hot.
