How to make spaghetti puttanesca sauce
1 large (28 oz) can diced or crushed tomatoes
1 large yellow onion, diced
4 cloves of garlic, halved
5 anchovy filets, chopped
4 Tablespoons extra virgin olive oil
1 can chopped black olives; or better chopped jarred black olives
3 Tablespoons capers, drained
2 Tablespoons dried parsley, chopped
1/2 to 1 small red chili pepper, chopped
salt, to taste
1 lb spaghetti or any pasta you prefer
As is, this recipe provides 4 portions.
Set the pasta water to boil. Then follow package instructions to boil your pasta;
of course, allow less boiling time for 'al dente'
Make sure you have olives, parsley and capers left for the end to be used for
In a deep saucepan lightly cook the garlic until brown, in hot oil. Add the onion and cook for 2 minutes
Add all the anchovies, crush well with a fork.
Mix in the tomatoes, olives, capers and the chili, cook over medium high heat for 10 minutes, stirring occasionally.
Add the parsley and cook the sauce a little more.
Put the ready and drained pasta in the pan, top with the sauce and toss pasta to coat.
Now, sprinkle some fresh chopped parsley.
It is against tradition to add cheese to this dish (but hey, its your
Serve then, using leftover olives and capers to decorate; please take the time to garnish each spaghetti
for an unforgettable experience! Not everybody has tried this dish, so make it special and unique...
This Neapolitan specialty is getting to be known more and more in the United States and around the globe and people are loving it!
For more pasta or spaghetti sauce ideas please check out this comprehensive site:
spaghetti sauce recipe
reference, for more
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