Spaghetti With White Puttanesca

1. 1

   In a very large skillet (or a Dutch oven), warm 1/4 cup of the olive oil over medium-high heat until very hot.

2. 2

   Add the anchovies and capers and cook, stirring occasionally, until nicely browned, about 3 minutes.

3. 3

   Add the remaining 1/4 cup olive oil, the olives, garlic and chili flakes and cook until the garlic is golden, about 3 minutes.

4. 4

   Add 2 tablespoons water to the pan.

5. 5

   Remove from the heat.

6. 6

   In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.

7. 7

   Toss the spaghetti into the skillet with the caper-anchovy mixture.

8. 8

   Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding additional water if the sauce seems dry.

9. 9

   Toss in the parsley and season with salt to taste.

10. 10

    Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.