Spaghetti Puttanesca

local_grocery_store Ingredients

• 1 pound spaghetti, cooked according to package instructions
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 anchovy fillets, chopped
• 1 can canned tomatoes, crushed
• 2 tablespoons capers
• 1/2 cup black olives, pitted and sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/4 cup parmesan cheese, grated

restaurant_menu Method

1. 1.Cook the spaghetti according to package instructions until al dente.
2. 2.While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat.
3. 3.Add the garlic and anchovy fillets to the skillet and cook for 1-2 minutes, until fragrant.
4. 4.Add the canned tomatoes, capers, olives, and red pepper flakes to the skillet and bring to a simmer.
5. 5.Simmer the sauce for 10-15 minutes, until it has thickened slightly.
6. 6.Add the cooked spaghetti to the skillet and toss to coat in the sauce.
7. 7.Top with chopped parsley and grated parmesan cheese before serving.

lightbulb_outline Tips

• chevron_rightIf you don't have anchovy fillets, you can use anchovy paste instead. Just use 1 teaspoon of paste in place of the fillets.
• chevron_rightIf you like your sauce extra spicy, add more red pepper flakes to taste.