Spaghetti alla Puttanesca

One of my favorite sauces in history is Puttanesca. The best pasta to go with it, in my opinion, is spaghetti. Slightly salty, briny, and extremely savory. It’s phenomenal and you need to try it! Lots of great things about this, and one of them is you can make the sauce in the time it takes to bring your pasta to the al dente stage.

Here’s how I make it…

Ingredients:

3 or 4 Tbsp of extra virgin olive oil

4-6 cloves of garlic, sliced

4-6 anchovies

1 tsp red pepper flakes, more if you like the heat

2 Tbsp capers, washed to reduce the salt

2 oz each of pitted Castelvetrano and Kalamata olives

16 oz of canned crushed or sliced ‘fresh’ cherry type tomatoes

1 lb good quality spaghetti cooked to al dente. Bronze cut spaghetti if you can get it.

Cook your spaghetti to the al dente stage.

Pour your oil in a wide saucepan, then add the garlic, pepper flake, and anchovies. Cook on medium low. The anchovies will disintegrate into the oil as the garlic starts to brown slightly. Add your the tomatoes, capers, and olives. Sauté to combine and let the tomatoes soak up the oil. Drop your al dente spaghetti from the pot directly into the sauce and toss together to integrate everything.