The first time I had spaghetti alla puttanesca was in Rome, the second time K made it. Both times I loved it.
Little did I know how incredibly easy it is to make.
It’s one of those rich beautiful sauces that comes together in less than 10 minutes. It’s spicy and salty and satisfying while being relatively healthy.
It’s light enough for a cool summer evening, and perfect for cold wintery days. Best served with a hearty red wine, and an easy green salad.
- 15 fresh roma tomatoes peeled or 1 (28 oz) can of quality whole tomatoes
- 1/2 cup pitted and chopped olives (I use kalamata)
- 1 tbsp olive oil
- 2 tbsp capers
- 1 handful of leaved and chopped parsley
- 2 cloves of garlic
- 1 anchovy filet (in a jar packed in oil)
- salt and pepper to taste
- 1 chunk of parmesan cheese
- 1 tsp of chili flakes (optional)
- a little less than a pound of spaghetti
Bring a pot of water to boil, salt and cook your pasta according to the directions.
On medium heat the olive oil and anchovy filet, mashing it until it dissolves.
Add the garlic and chilli flakes and sautee until fragrant. Add the tomatoes and cook until the sauce comes together and the tomatoes lose their acidity. Fresh tomatoes will take 3-5 minutes, and canned a few minutes longer.
Add the olives, capers, parsley and salt and pepper to taste.
Toss the pasta in the sauce adding pasta water if the sauce is too thick or sticky.
Top with parmesan cheese and serve immediately in your favorite dish.