The amazingly fragrant puttanesca is, indeed, to die for. It is bursting with flavor, and it’s not that hard to prepare at all. A few minutes and simple ingredients…That’s all it takes to create the traditional Italian Pasta Puttanesca.
1 pound spaghetti
1 can diced tomatoes (28 ounces)
1/2 cup kalamata olives (pitted)
4 cloves garlic (smashed)
4 anchovy fillets (chopped)
1/4 cup extra-virgin olive oil
1/4 cup capers
1/2 teaspoon crushed red pepper flakes
chopped fresh parsley (for garnishing)
freshly grated parmesan cheese (for serving)
- Heat oil in a large skillet. Add garlic and cook for about a minute or until fragrant.
- Add chopped anchovy fillets and cook for another 1 minute.
- Add tomatoes, capers, olives, and red pepper flakes. Bring to a boil and then reduce heat and let it simmer for about 15 minutes.
- Meanwhile, in a large pot, put water (enough to cook pasta) and add some salt. Bring to a boil and then add pasta. Cook until al dente. Drain.
- Pour sauce over spaghetti and garnish with parsley. Sprinkle with parmesan cheese before serving.
For this recipe, spaghetti is the most commonly used pasta. You are free, though, to use other types if desired.
- Cuisine: Italian