from 1 vote
This easy Spaghetti Puttanesca is filled with the spicy, bold flavors of garlic, chili flakes, anchovies, olives, and capers. It’s a simple classic dish you'll adore!
finely chopped onion
large garlic cloves
crushed red pepper flakes
chopped black olives
can diced tomatoes
Salt and pepper
finely grated Pecorino Romano
plus more for serving
for garnish, optional
Cook the spaghetti for 2 minutes less than the package says.
While the spaghetti cooks, heat the olive oil over medium-low and cook the onion, garlic, and chili flakes for 4 minutes.
Stir in the anchovies, olives, capers and cook for another 2 minutes.
Add the tomatoes and simmer for 4 minutes, then stir in the grated cheese.
Drain the spaghetti and add it to the sauce and toss to coat. If needed, add a couple of tablespoons of the hot spaghetti water and cook for another 3 minutes.
Serve bowls of the spaghetti with more grated cheese, parsley and basil, if desired.
Can you taste the anchovies? When you cook with anchovies, they don’t taste fishy. They just add a nice salty flavor to the dish, and lots of umami.
For an anchovy-less version, you can replace the anchovies with a little bit of tamari sauce, seaweed, or finely chopped artichoke hearts.
You will want to undercook the pasta by 2 minutes. It will cook till tender in the sauce.
San Marzano tomatoes are a great option, if you can find them. They're known for being less acidic than other canned varieties.
If you have leftover pasta puttanesca, you can store it in your refrigerator for up to three days. To keep it as fresh as possible, store it in zip-top bags or airtight containers.
You can reheat this dish on the stove over medium heat, just until the ingredients are warmed through
Jessica - The Novice Chef
Pasta & Pizza
Recipe from: https://thenovicechefblog.com/spaghetti-puttanesca/