Classic Spaghetti Puttanesca
Classic spaghetti puttanesca made with anchovies, capers and olives in a rich tomato sauce. Simple ingredients, bold flavor and ready in 30 minutes.
Servings: 2 people
Ingredients
- 200 grams dried spaghetti (or 300 grams fresh)
- 1.5 tablespoons olive oil
- 3 garlic cloves finely sliced
- 4 anchovy fillets roughly chopped, see notes
- 2 tablespoons capers
- ¼ - ½ teaspoon red pepper flakes optional
- ¾ cup black olives I used pitted kalamata olives
- 1 x 400 gram can whole tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons finely chopped flat leaf parsley
- Parmesan cheese to serve
Instructions
- Bring a pot of well salted water to a boil. Add the pasta when the tomato sauce comes to a simmer. Reserve a mug of pasta water before draining.
- Blend the canned tomatoes and tomato paste until smooth. Pour ½ cup of water into the empty tomato can, swirl to loosen any remaining tomato and add that to the mixture.
- In a large skillet, add the olive oil and sliced garlic while still cold. Place over low heat and allow it to slowly come up to a very gentle sizzle, about 4–5 minutes.
- Add the anchovies (and red pepper flakes if using) and cook for 1–2 minutes, stirring until mostly dissolved.
- Add the capers and olives and gently sizzle for another minute.
- Pour in the tomato mixture, stir well and bring to a gentle simmer. Cook for 10–15 minutes while your pasta cooks.
- Add ¼ cup of pasta water into the sauce along with the cooked pasta.
- Toss well and let it gently bubble for 1 - 2 mins until the sauce is clinging to the pasta.
- Stir through the parsley and serve immediately with freshly grated parmesan.
Video
Notes
Anchovies - An essential part of a traditional puttanesca. They dissolve into the sauce and add depth rather than fishiness. If you’re unsure, start with 3 fillets instead of 4.
Rinsing - I don't rinse the capers or olives from their brine. I think any additional briny flavor is great here.
Pasta quantities - If using fresh pasta, you’ll need about 300 grams total. I recommend 100g dried pasta or 150g fresh pasta per person for a balanced sauce to pasta ratio.