Pasta & RiceDifficulty: easy
Pasta alla Puttanesca
The punchy Naples classic: anchovies, olives, capers and garlic in a tomato sauce that comes together in 20 minutes.
10
Prep Time
20
Cook Time
4
Servings
Ingredients
Instructions
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1Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2Warm the olive oil with the garlic and chili over low heat, 2 minutes.
3Add the anchovies and mash them into the oil until they dissolve.
4Add the olives, capers and tomatoes, crushing them with a spoon.
5Simmer 10 minutes while the pasta finishes.
6Toss the drained pasta in the sauce with a splash of pasta water.
7Finish with parsley and serve — no cheese in Naples.
Chef's Tip
- Mashing the anchovies into warm oil dissolves them completely — depth without fishy bits.
More tips ↓Show less ↑
- Pasta water (starchy) binds the loose sauce to the spaghetti.
- No cheese is traditional: the anchovy-olive-caper salt IS the seasoning.
© Mediterranean Flavors — themediterraneanflavors.com
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