Spaghetti alla Puttanesca
Twenty minutes, zero shopping
Punchy Neapolitan puttanesca built on anchovies, garlic, olives, capers and tomatoes — a fast pantry pasta with big flavor.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4 servings
Ingredients
- 1 lb spaghetti
- 6 anchovy fillets in oil
- 4 garlic cloves, sliced thin
- ½ teaspoon crushed red pepper
- 1 (28 oz) can whole tomatoes, crushed
- ⅔ cup Gaeta or Kalamata olives, torn
- 3 tablespoons capers, rinsed
- ¼ cup olive oil
- Chopped parsley
Instructions
- 01
Melt the anchovies. Warm the olive oil with the garlic, chili and anchovies over medium-low heat until the anchovies dissolve, about 3 minutes.
- 02
Build the sauce. Add tomatoes, olives and capers. Simmer 15 minutes until glossy and thick.
- 03
Cook and combine. Boil the spaghetti to just under al dente, then finish it in the sauce with a splash of pasta water.
- 04
Finish. Off the heat, stir in parsley and a last drizzle of olive oil. No cheese on this one.
Larry’s rule: Salt the water lightly. Anchovies, olives and capers are already three kinds of salty.