Recipe courtesy of Debi Mazar and Gabriele Corcos

Spaghetti Alla Puttanesca

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. Bring a large pot of water to a boil.
  2. Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes. 
  3. Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes. 
  4. 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. 
  5. Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes. 
  6. 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. 
  7. 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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