- 2 tbsp Olive oilextra-virgin
- 4 cloves Garlicsmashed
- 1 (2-oz) can Anchovyfillets, chopped
- 1 (28-oz) can Diced tomatoes
- ½ cup Kalamata olivespitted
- ¼ cup Capers
- ½ tsp Crushed red pepper
- Kosher Saltto taste
- 1 lb Spaghetti
- Parsleychopped, for garnish
- ¼ cup Parmesan cheesefreshly grated, for serving
Pasta Puttanesca
This Pasta Puttanesca might just be the best pasta recipe I have yet to write. Also known as Spaghetti alla Puttanesca translated to “Spaghetti in the style of a prostitute” originating from Naples in the mid-20th century and is said to be created by prostitutes. Why? Well you will have to google that part!
But for now, enjoy this delicious pasta with garlic, anchovy fillets, Kalamata olives, capers and red pepper flakes.
To make Pasta Puttanesca, you will need the following ingredients:
Steps to make Pasta Puttanesca
1 | Cook garlic | 3 |
In a large skillet over medium heat, heat 2 tablespoons of oil and add 4 cloves of smashed garlic. Cook for about 1 minute until fragrant. | ||
2 | Add anchovies | 1 |
Add chopped anchovy fillets and cook for another 1 minute. | ||
3 | Add remaining ingredients | 1 |
Add 1 can diced tomato, ½ a cup of pitted Kalamata olives, ¼ cup of capers and ½ a teaspoon of crushed red pepper flakes. | ||
4 | Cook sauce | 15 |
Bring sauce to a boil and then reduce heat and simmer for about 15 minutes. | ||
5 | Cook pasta | |
Meanwhile, boil a large pot of salted water and add 1 lb of spaghetti. Cook according to package instructions until al dente. Drain liquid. | ||
6 | Combine sauce and pasta | 2 |
Add cooked spaghetti to the pan with sauce and toss to coat well, cook for 2 more minutes. | ||
7 | Serve | |
Sprinkle with chopped parsley and Parmesan cheese to serve. | ||
