Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy

Spaghetti alla Puttanesca

Serves 6 · 20 minutes

Suits: Pescatarian. Allergens named in the ingredients: Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 600 grams (21 ounces) uncooked spaghetti
  • 4 tablespoons extra-virgin olive oil
  • 115 grams (4 ounces) unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version)
  • 5 cloves of garlic, finely chopped
  • 200 grams (7 ounces) black olives, pitted and chopped
  • 2 tablespoons salted capers, washed well and coarsely chopped
  • 1–3 small dried chile peppers, chopped (optional)
  • 900 grams (roughly 2 pounds) plum tomatoes, peeled and puréed
  • 2 tablespoons chopped parsley
  • Salt to taste

Method

  1. Put the olive oil, garlic, and anchovy paste in a skillet over medium heat.
  2. Before the garlic browns, add the olives, capers, tomato sauce, and chile peppers.
  3. Add 2–3 pinches of salt, mixing over high heat. Then lower the heat and allow to simmer for 15 to 20 minutes.
  4. Meanwhile, cook the spaghetti in salted water (at least 4 quarts of water per pound of spaghetti being cooked). Strain it when it's al dente.
  5. Place pasta in a large serving bowl, and coat it with sauce. Then, sprinkle it with chopped parsley.
  6. Mix and serve hot.