Description
This easy 20 minute pasta meal is rich in flavor with little effort. Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid twentieth century and made typically with tomatoes, olive oil, olives, chili peppers, capers, and garlic—with spaghetti pasta. It is a savory meal with lots of Italian flavors you are sure to love!
Ingredients
Scale
- 3 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 shallot, finely chopped
- 1 large garlic clove, finely chopped
- ½ tsp red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 5 anchovy fillets, finely chopped OR 1 tablespoon anchovy paste (you can leave it out)
- 1/2 cup, pitted black olives
- 2 tablespoons capers, drained
- 1 lb dried spaghetti or long pasta of choice
- ½ small bunch of fresh parsley, finely chopped for garnish
- Salt to taste
Instructions
- Heat the oil in a large skillet over a medium heat. Add the onion and shallot, lightly fry for 8-10 mins, or until soft. Add the garlic and chilli, if using, and cook for another minute.
- Stir in the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 10 mins. Season to taste.
- Meanwhile, bring a large pot of water to the boil. Salt generously with salt. Cook the spaghetti following packet instructions until al dente, then drain and reserve 1/3 cup of pasta water. Add the pasta water to the sauce and stir to combine.
- Toss pasta with the sauce. Add parsley for garnish and serve hot. Mangia! (Eat!)
- Prep Time: 5 min
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian