Spaghetti Puttanesca Recipe

Name: Spaghetti Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6-8 anchovy fillets, mashed to a paste; 3 tablespoons unsalted butter, softened; 2 tablespoons olive oil; 1 teaspoon red pepper flakes, or to taste; 1/2 teaspoon dried oregano (Turkish/Mediterranean variety); 1/4 cup capers in brine or vinegar (not rinsed), plus a little of the brine; 4-8 garlic cloves, minced (how much is a matter of taste); 1 28-oz can crushed tomatoes (preferably San Marzano); 1/4 cup kalamata olives, pitted and sliced; 1 pound dried spaghetti; 2 tablespoons basil chiffonade (optional); salt and pepper, to taste

Servings: persons

6-8 anchovy fillets, mashed to a paste
3 tablespoons unsalted butter, softened
2 tablespoons olive oil
1 teaspoon red pepper flakes, or to taste
1/2 teaspoon dried oregano (Turkish/Mediterranean variety)
1/4 cup capers in brine or vinegar (not rinsed), plus a little of the brine
4-8 garlic cloves, minced (how much is a matter of taste)
1 28-oz can crushed tomatoes (preferably San Marzano)
1/4 cup kalamata olives, pitted and sliced
1 pound dried spaghetti
2 tablespoons basil chiffonade (optional)
salt and pepper, to taste

1
Bring a large pot of well-salted water to a rolling boil. Whip anchovy paste with softened butter and set aside.
2
Heat olive oil in a skillet or saute pan over medium-low. When the oil shimmers, add pepper flakes and oregano. When they begin to sizzle, add capers and a splash of caper brine. (A cover or splatter screen might come in handy here.) Saute for a couple of minutes, delighting in the heady aroma of fried capers now filling your kitchen/apartment/household. Add garlic and a pinch of salt, stir well, and continue to saute, stirring to make sure the garlic doesn't burn, until golden and soft, a couple of minutes. Stir in the tomatoes and olives, reduce to a simmer, and cover partially. Simmer about 10 minutes, stirring occasionally.
3
Begin cooking the pasta once you have added the tomatoes and olives to the sauce. Cook until just al dente, 8 or 9 minutes. When the pasta has about 3 minutes left, stir the anchovy-butter mixture into the sauce and continue to simmer. Drain pasta, reserving 1/2-1 cup cooking water. Toss pasta with sauce and a little of the water. Season to taste with salt, pepper, and basil, if using.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6-8 anchovy fillets, mashed to a paste, 3 tablespoons unsalted butter, softened, 2 tablespoons olive oil, 1 teaspoon red pepper flakes, or to taste, and more.

Yes, Spaghetti Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Puttanesca

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