Ingredients
- 1 pound (455 grams) dried spaghetti, the best you can get
- 2 cloves garlic, finely chopped
- 1 handful capers, soaked in water and drained
- 2 handfuls big black olives, pitted
- 12 anchovy fillets, roughly chopped
- 3 small dried red chiles, crumbled
- 1 tablespoon dried oregano
- Extra-virgin olive oil
- 2 (14 ounce/400gram) cans tomatoes, drained and chopped
- 1 good handful fresh basil
- Salt and freshly ground black pepper
Directions
Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.
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By theporros_4901433
norwood, MA
on February 14, 2013
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This is one of my very favorites, but my good friend from Rome, and this is a Roman dish, tells me that true Puttanesca has parsley but never basil. And he is a professional chef, so I have to go with his advice Anyway, I think basil in it changes the dish too much, it doesn't taste like true Puttanesca anymore.
By bourdaudhuibob_...
washington, 47
on March 15, 2012
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Terrific recipe - used homemade spaghetti with pasta making attachments from KitchenAid for the pasta - see 'how to make italian pasta' on google. Jamie is one of my heroes, he is out there trying to make a difference on how we eat instead of lounging around and coining it with his shows and other business interests. In addition his recipes are consistently good. Go Jamie!!
By yvrgal
Vancouver, BC
on March 29, 2011
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I used to make this dish and I'm making it again tonight. A glass of red wine with it makes me go all the way back to Italy. Thank you, Jamie!
Read all 15 reviews