Spaghetti Puttanesca Recipe


Spaghetti Puttanesca Recipe

The origins of this classically Italian pasta sauce are being constantly debated. I think of it as being classically Sicilian dish which uses salted anchovies, which are always available at the local food market. You can prepare the sauce while the pasta is cooking - and both will be ready at about the same time. 

1 pound Sapori Di Napoli Artisan Spaghetti
4 cloves Fresh hard-neck garlic - minced
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Controne red Chili pepper flakes
8 salt-packed anchovy fillets - cleaned, soaked and minced
1 28-ox can of San Marzano tomatoes - drained (reserve the juice)
1/2 cup of reserved tomato juice
3 tablespoons Recca salted capers - rinsed
1/2 cup black, Kalamata olives - pitted and coarsely chopped
1/4 cup fresh flat-leaf parsley - chopped
Trapani Coarse Sea salt to taste

1. Cook pasta in plenty of salted boiling water until al-dente - about 10 minutes.

2. heat oil, garlic, red pepper flaked and anchovies in a large skillet over medium heat. Cook, stirring frequently, until the garlic is fragrant but not brown - about 2-3 minutes. Stir in tomatoes and simmer until slightly thick - about 8 minutes.

3. When pasta is done, drain and return to pasta pot. Add 1/4 cup reserved tomato juice and toss.

4. Stir capers, olive and parsley into sauce. Pour sauce over pasta and toss to combine. Add more tomato juice is too dry. Adjust salt to taste and serve immediately.

serves 4