
Spaghetti alla Puttanesca
A punchy pantry pasta from the Italian islands: anchovies melted into olive oil, then olives, capers, tomatoes and a little chile. Ready in the time the pasta takes. Adapted from “Spaghetti alla Puttanesca” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 6–8 to 4 servings with fewer anchovies; timings added. Photo: Popo le Chien, CC BY-SA 4.0, via Wikimedia Commons (“Pasta Puttanesca”).
Source: https://en.wikibooks.org/wiki/Cookbook:Spaghetti_alla_Puttanesca
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Ingredients10
Method7 steps
Bring a large pot of well-salted water to a boil for the pasta.
10 min Hands-offPeel and purée the tomatoes600 g (or use the same weight of passata), chop the garlic4 cloves, olives130 g and capers1½ tbsp, and mash the anchovies8.
10 min Can start right awayPut the olive oil3 tbsp, garlic and anchovy paste in a wide pan over medium heat. Stir until the anchovies melt; don't let the garlic brown.
3 minAdd the olives, capers, puréed tomatoes and chile1 with 2–3 pinches of salt. Bring to a bubble over high heat, then lower the heat and simmer for 15–20 minutes until thick.
18 min Hands-offMeanwhile, cook the spaghetti400 g in the boiling water until al dente, then drain.
10 min Hands-off After step 1Put the pasta in a large warm bowl, coat it with the sauce and scatter over the parsley2 tbsp.
2 min After steps 4 & 5Toss and serve hot. Italians don't add grated cheese to this one.
1 min
Smart cooking plan
Smart cooking plan
34 min total · 16 min hands-on· saves 20 min vs. one-by-one
- 2Peel and purée the tomatoes…
- 3Put the olive oil, garlic…
- 1Bring a large pot…
- 4Add the olives, capers, puréed…
- 5Cook the spaghetti…
- 6Put the pasta…
- 7Toss and serve hot
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About this recipe
By @soucrunch · Published
Italian · pescatarian · dairy-free · dinner · lunch
Source: en.wikibooks.orgLanguages & translations
This recipe: English.
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