Recipe courtesy of David Rocco
Save Recipe Print
Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

While the spaghetti cooks in salted boiling water, prepare the sauce. Heat up some olive oil in a large saucepan. Add the garlic and chili pepper, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts. 

Let the mixture cook for about 1 minute before pouring the crushed plum tomatoes into the pan. Cook for approximately 10 minutes on medium heat. 

About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a warm plate. Serve immediately.

Cook's Note

*If you like a spicy sauce, add the seeds along with the pepper. If not the pepper is optional.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Spaghetti alla Carbonara

Recipe courtesy of Tyler Florence

Spaghetti Alla Puttanesca

Recipe courtesy of Debi Mazar|Gabriele Corcos

Spaghetti alla Puttanesca

Recipe courtesy of Ennio and Michael Restaurant

Pesche alla Nonna

Recipe courtesy of Michael Chiarello

Tuna alla Puttanesca

Spaghetti alla Carbonara

Recipe courtesy of Gourmet Magazine

Spaghetti Alla Caprese

Recipe courtesy of David Rocco

Spaghetti alla Carbonara

Recipe courtesy of Enoteca Corsi

Browse Reviews By Keyword

          Latest Stories