Spaghetti Puttanesca

spaghetti

This is why my house smells like an Italian restaurant today. It’s also the last pasta dish I’m going make for a month or so. Quick, easy and wonderful. From the fine folks at Cooks Illustrated (March/April 2002)

  • 4 medium Garlic cloves, minced
  • salt
  • 1 lb. Spaghetti
  • 2 Tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • 4 teaspoons minced anchovies (about 8 fillets)
  • 1 (28 oz) can diced tomatoes, drained. 1/2 cup juice reserved.
  • 3 tablespoons capers, rinsed
  • 1/2 cup black olives (Gaeta or Kalamata), pitted and chopped coarse
  • 1/4 cup minsed parsley
  1. Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with 1 Tablespoon water in a small bowl; set aside. When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta. Immediately heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat; cook, stirring feeeequently until garlic is fragrant but not brown, 2-3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
  2. Cook pasta until al dente. Drai, then return pasta to pot; add 1/4 cup of reserved tomato juice and toss to combine.
  3. Stir capers, olives and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt (I don’t know why they added this… the anchovies give this sauce plenty of salt – Kate) ; plate. Garnish with remaining parsley. Serve.


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