SPAGHETTI PUTTANESCA (SPAGHETTI WITH CAPERS, OLIVES, AND ANCHOVIES) RECIPE
Great recipe, Spaghetti Puttanesca! Spaghetti with the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta. Delicious!
Active
Time : 15 mins
Servings : 2-3
INGREDIENTS
·
1/2
pound (225g) dried spaghetti
·
Kosher
salt
·
6
tablespoons (90ml) extra-virgin olive oil, divided
·
4
medium cloves garlic, thinly sliced or finely chopped by hand (see note)
· 4
to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped
anchovy)
· Large
pinch red pepper flakes
· 1/4
cup capers, drained and chopped (about 2 ounces; 60g) (see note)
· 1/4
cup chopped pitted black olives (about 2 ounces; 60g) (see note)
· 1
cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by
hand (about half a 14 ounce can)
· Small
handful minced fresh parsley leaves
· 1
ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for
serving
· Freshly
ground black pepper
· 1
(5-ounce; 140g) can oil-packed tuna (optional)
INSTRUCTIONS
1. Place
spaghetti in a large skillet, sauté pan, or saucepan and cover with water. Add
a small pinch of salt. Bring to a boil over high heat, stirring occasionally to
prevent pasta from sticking.
2. Meanwhile,
in a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and
red pepper flakes. Cook over medium heat until garlic is very lightly golden,
about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add
capers and olives and stir to combine.
3. Add
tomatoes, stir to combine, and bring to a bare simmer. Continue to simmer until
pasta is cooked to just under al dente (about 1 minute less than the package
recommends).
4. Using
tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander,
reserving 1 cup of the cooking water. Add drained pasta to sauce.
5.
Add
a few tablespoons of pasta water to sauce and increase heat to bring pasta and
sauce to a vigorous simmer. Cook, stirring and shaking the pan and adding more
pasta water as necessary to keep sauce loose, until pasta is perfectly al
dente, 1 to 2 minutes longer. (The pasta will cook more slowly in the sauce
than it did in the water.) Stir in remaining olive oil, parsley, and cheese.
6.
Season
with salt and pepper. (Be generous with the pepper and scant with the salt—the
dish will be plenty salty from the other ingredients.) If using, stir in canned
tuna and break it up with a fork. Serve immediately with more grated cheese at
the table.
NOTES
I
don't recommend using a Microplane, grater, or garlic press in this
application, as the garlic will end up burning before it can really flavor the
oil. Check out our guide on how to chop capers and olives for detailed
instructions.
Recipe from seriouseats.com
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