Spaghetti all’ Puttanesca is a vibrant, no-nonsense pasta dish that delivers a punch of flavor in every bite. The sauce is a symphony of briny capers and olives, umami-rich anchovies, and garlic-infused tomatoes, creating a texture that is both chunky and deeply savory. This recipe is perfect for a quick weeknight dinner when you crave something substantial yet simple. The combination of salty, sweet, and spicy notes makes it incredibly addictive. Serve it hot with a sprinkle of Parmesan for a meal that feels indulgent but comes together in under thirty minutes.
Spaghetti all’ Puttanesca
Description
Spaghetti all’ Puttanesca is a vibrant, no-nonsense pasta dish that delivers a punch of flavor in every bite. The sauce is a symphony of briny capers and olives, umami-rich anchovies, and garlic-infused tomatoes, creating a texture that is both chunky and deeply savory. This recipe is perfect for a quick weeknight dinner when you crave something substantial yet simple. The combination of salty, sweet, and spicy notes makes it incredibly addictive. Serve it hot with a sprinkle of Parmesan for a meal that feels indulgent but comes together in under thirty minutes.Ingredients
Directions
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Bring a large pot of salted water to a boil for the spaghetti.
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Chop the garlic, dried red pepper, and red onion. Set aside.
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Pit and chop the olives, and chop the sun-dried tomatoes and anchovies.
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In a large skillet, heat the olive oil over medium heat.
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Add the garlic and red pepper. Sauté for about one minute.
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Add the chopped red onion. Stir occasionally until the onion is soft, about 5 minutes.
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Add the canned tomatoes, tomato paste, olives, capers, sun-dried tomatoes, and anchovies.
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Use a stirring spoon to break up the canned tomatoes.
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Cook over medium to medium-high heat, stirring occasionally, until most of the moisture has evaporated and the sauce looks darker, about 20-30 minutes.
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Cook the spaghetti according to package directions until al dente. Drain.
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Toss the spaghetti with the sauce. Serve immediately with a small amount of Parmesan cheese.
Note
This recipe can be made vegetarian by omitting the anchovies.
Traditionally, quite a bit of olive oil is used, but 3 tablespoons works well for a lighter version.
Sun-dried tomatoes add a nice chewy texture and concentrated flavor.
