My youngest son was telling me about this amazing spaghetti alla puttanesca dish he made. He would make a big pot and eat it for a week. I love pasta and have been making the same Italian sausage spaghetti for so many years. For a change, we decided to make it together when he came home over the Holidays.
Spaghetti alla puttanesca is an Italian dish made with tomatoes, olive oil, olives, chili peppers, capers and garlic served over spaghetti pasta. There are different variations of this recipe. Some adds tuna to the recipe while others use anchovies. In this recipe, anchovies were used thus adding a nice layer of flavor to the sauce. We made the puttanesca sauce first and then boiled the spaghetti pasta while the sauce was simmering. Then we coated the freshly cooked spaghetti with the tasty sauce. It came out so refreshingly good. Our family enjoyed it with homemade garlic bread which paired well with the pasta. It was so good, we made this dish twice in a week. The second time we made this, my son pan-fried shrimp and served it on top of the pasta dish. This spaghetti alla puttanesca recipe is definitely going to be in my list of favorite pasta to make!
- Extra-virgin olive oil –used to cook the garlic and anchovies.
- Garlic – adds flavor and aroma to the sauce.
- Anchovy fillets – adds an umami taste and flavor to the sauce.
- Tomatoes – is a key ingredient in the sauce. It add sweetness, acidity and umami flavors to the sauce.
- Kalamata olives – add a distinct taste, texture and flavor to the sauce.
- Capers – add a lemony and tangy taste to the sauce.
- Crushed pepper flakes – add a zesty flavor boost to the sauce.
- Spaghetti pasta – main carb in this pasta recipe
- Garnishes: fresh parsley, Parmigiano Reggiano, freshly ground black pepper – add extra flavor, texture and appeal to this pasta dish.
HOW TO MAKE SPAGHETTI ALLA PUTTANESCA:
To make this spaghetti alla puttanesca recipe, first make the sauce by cooking the garlic and anchovies in olive oil. Next, add the tomatoes, olives, capers and crushed red pepper flakes. Bring the sauce to a boil and then simmer for 15 minutes. While the sauce is simmering, cook the spaghetti pasta according to package instruction. Drain the pasta and then return to the pot. Add the sauce and toss well. Served with grated Parmigiano Reggiano, chopped parsley and ground pepper.
- To make this recipe a meaty one, you may serve it with pan- fried shrimp or may be served over baked chicken.
- For better flavor, garnish with fresh parsley and freshly grated Parmigiano Reggiano.
- Spaghetti pasta was used in this recipe but other kind of pasta like bucatini may also be used.
Spaghetti alla Puttanesca
- ½ cup extra-virgin olive oil
- 6 cloves garlic , smashed
- 8 anchovy fillets , chopped
- 2 (28-oz) canned diced tomatoes
- 1 ½ cups sliced Kalamata olives
- 1/3 cup capers
- ½- 1 tsp crushed pepper flakes
- 750 g spaghetti
- Chopped parsley for garnish
- Freshly grated Parmigiano Reggiano for garnish
- Freshly ground black pepper for garnish
- Heat the oil in a medium saucepan over medium heat. Add the garlic and cook for 3 minutes or until fragrant. Add the anchovies and cook for another minute. Add the diced tomatoes (plus juices), sliced kalamata olives, capers and crushed red pepper flakes. Bring to a boil and then simmer for 15 minutes.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until the desired doneness has been achieved. Drain the pasta and then return the pasta to the pot. Add the puttanesca sauce and toss until the pasta is well coated with the sauce.
- Serve, garnished with chopped parsley, grated Parmigaino Reggiano and freshly ground black pepper.