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Classic Spaghetti Puttanesca

Classic Spaghetti Puttanesca

Keep these pantry ingredients on hand for this fast, flavorful weeknight dish. Instead of spaghetti, try bucatini or spaghettini.

Everyday Food, March 2011 http://www.marthastewart.com/340646/classic-spaghetti-puttanesca
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  • Prep Time 15 minutes
  • Total Time 30 minutes
  • Yield Serves 6

Ingredients

    • 1/4 cup extra-virgin olive oil
    • 1 1/2 cups grape tomatoes, quartered lengthwise
    • 2 tablespoons capers, rinsed, drained, and coarsely chopped
    • 3 anchovy fillets, minced
    • 1/3 cup pitted Kalamata or other brined black olives, coarsely chopped
    • 2 garlic cloves, minced
    • 1 1/2 cups tomato puree (from a 15-ounce can)
    • Coarse salt and ground pepper
    • 1 pound spaghetti

Directions

  1. In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).
  2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.

Cook's Note

To turn long pasta like spaghetti into a tidy mouthful, use your fork to gather a few strands at a time. Rotate the fork against the side of the bowl until a compact ball forms. As you twirl the pasta, it will collect just enough sauce, making for the perfect bite.

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