Hello Everybody! Today I am sharing with you my spaghetti alla puttanesca recipe! Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.
1 lb. spaghetti
1 lb plum tomatoes, skin removed and diced
3 garlic cloves, thinly sliced
1/4 cup kalamata olives
1/4 cup capers, rinsed
2 oz. anchovies
handful of parsley, chopped
1/2 cup white wine (I use chardonnay)
1 tsp. hot pepper flakes, optional
1/4 cup extra virgin olive oil
Start off with a big pan, and add the olive oil over medium to high heat. Let the garlic fry for a minute or two, stirring it occasionally, try not to let it burn.
Next add in the anchovies, and lower the heat to medium. You only want to fry them for about 30 seconds while stirring, then you can add in the capers and olives. You will want to stir the ingredients so that they all cook evenly.
After about 2 minutes, you will need to add the white wine. The alcohol in the wine will eventually evaporate, but the flavor of the wine will infuse itself into the ingredients while also bringing out more of the ingredients flavors. If you do not want to use wine, you can skip this step.
By this time, the anchovies should be melted down, giving the sauce a nice slight salty flavor. Now you can add in the tomatoes, and lower the heat to medium low; and giving it a nice stir. At this point you would add in the pepper flakes, but if you don’t want the sauce to have a spicy taste, you can skip this part. You just want the sauce to have a little boil, but not too much. We’re going to let the sauce cook for 10 minutes.
While the sauce is cooking, you can start boiling the spaghetti. I like to use a big pot of water, and adding in some sea salt before dumping in the spaghetti. This way the spaghetti gets a nice slightly salty flavor which enhances the taste of the final dish. Once the pasta is done, you can add the spaghetti into the pan of sauce, mixing it evenly. I like to also add in some of the spaghetti water into the sauce pan as well.
To finish off the dish, you can top it off with some freshly grated pecorino cheese and some freshly chopped parsley. The last step is to enjoy your dish with a nice glass of wine! Salute cin cin!