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Loading photo…Spaghetti alla Puttanesca

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”).

34 min16 min hands-onServes 4Easy
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Ingredients10

4 servings

Method7 steps

  1. Bring a large pot of well-salted water to a boil for the pasta.

    Hands-off
  2. Peel 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 away
  3. Put 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 min
  4. Add 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.

    Hands-off
  5. Meanwhile, cook the spaghetti400 g in the boiling water until al dente, then drain.

    Hands-off After step 1
  6. Put the pasta in a large warm bowl, coat it with the sauce and scatter over the parsley2 tbsp.

    2 min After steps 4 & 5
  7. Toss 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

  1. 2
    Peel and purée the tomatoes…
  2. 3
    Put the olive oil, garlic…
  3. 1
    Bring a large pot…
  4. 4
    Add the olives, capers, puréed…
  5. 5
    Cook the spaghetti…
  6. 6
    Put the pasta…
  7. 7
    Toss and serve hot
Hands-on Hands-off — do something else meanwhileHow does this work?
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About this recipe

By @soucrunch · Published

Italian · pescatarian · dairy-free · dinner · lunch

Source: en.wikibooks.org

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This recipe: English.

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