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Pasta Puttanesca
The secret is in the anchovies — many recipes call for just a few anchovies, but I think Puttanesca is best when the contents of an entire tin are used.
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Serves
4 to 6
450 g spaghetti, cooked and drained
2 tbsp extra virgin olive oil
1 tin anchovies, undrained
4 garlic cloves, peeled and crushed through a garlic press
1/2 tsp hot red-pepper flakes
1 796 ml can diced tomatoes, drained
3 tbsp capers, rinsed
3/4 cup black kalamata olives, pitted and halved
1 tbsp chives, minced
2 tbsp extra virgin olive oil
1 tin anchovies, undrained
4 garlic cloves, peeled and crushed through a garlic press
1/2 tsp hot red-pepper flakes
1 796 ml can diced tomatoes, drained
3 tbsp capers, rinsed
3/4 cup black kalamata olives, pitted and halved
1 tbsp chives, minced
Method/Steps
In a large skillet, over medium-high heat, stir the anchovies into the olive oil, cooking until anchovies melt into a paste.
Add garlic and hot red-pepper flakes; cook until garlic is softened, about 1 minute.
Add tomatoes. Bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened, about 7 minutes.
Stir in the capers and olives. Cook for about 1 minute longer. Serve over spaghetti, garnished with chives.
Wine and Spirits Match
A Pouilly-Fumé pairs well with this briny dish.