Name: Spaghetti Alla Puttanesca
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound ripe tomatoes or peeled tomatoes (if in a hurry); 3 tablespoons extra-virgin olive oil, plus more for drizzling; 2 cloves garlic, sliced; 4 anchovy fillets; 2 ounces pitted and sliced black olives; 1 tablespoon salted capers, rinsed and chopped; Pinch crushed red pepper; 1 pound spaghetti; 1 handful fresh parsley, leaved picked and chopped; Kosher salt and freshly ground black pepper, to taste

Directions

Bring a large pot of water to a boil.
Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.

Cook’s Note

To stop the tomatoes from over cooking and to make peeling easier, submerge the hot tomatoes in ice water; drain. Taste the sauce before seasoning with salt, as the anchovies and the capers play a big role in flavoring the Puttanesca.

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Spaghetti Alla Puttanesca

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