Spaghetti Puttenesca

  • Servings: 6
Spaghetti Puttenesca

Source: Everyday Food, November 2003

Ingredients

  • Coarse salt
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 3 cloves minced garlic
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 6 rinsed anchovies, (optional)
  • 1 can (28 ounces) whole tomatoes, and their juice
  • 2 tablespoons capers
  • 1/2 cup chopped pitted kalamata olives
  • Freshly ground black pepper

Directions

  1. Bring a large pot of water to a boil. Add salt and spaghetti, and cook according to package instructions; drain; return to pot.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.

  3. Add tomatoes and juice, breaking up the tomatoes with hands, Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.

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