Recipe courtesy of Debi Mazar and Gabriele Corcos
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40 min
20 min
20 min
4 servings



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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