Get Vic’s latest recipe for flavorful Spaghetti Puttanesca, a dish that incorporates ingredients common to southern Italy including capers, olives, anchovies, tomatoes and of course olive oil!
Spaghetti Puttanesca
Ingredients
- 8 ripe Plum tomatoes (blanched, peeled and chopped)
- 4 ounces extra virgin olive oil
- 8 large cloves of peeled garlic (crushed)
- 1 cup pitted Gaeta olives
- ½ cup unsalted capers
- 4 anchovy filets
- ¼ cup chopped Italian parsley
- 1 teaspoon chili flakes
- 1 pound of spaghetti
Instructions
- In a 14-16 inch sauté pan heat the olive oil at medium heat, add crushed garlic and continue cooking at medium heat until garlic is browned.
- Add the anchovies and stir with spoon crushing anchovy fillets making a paste in the sauté pan. Continue this process until anchovy fully melts into olive oil.
- Now add the tomatoes, Gaeta olives, and chopped parsley to the olive oil, garlic and anchovy mixture. Stir the mixture until all of the ingredients are integrated.
- Put the spaghetti into the boiling pasta water and follow cooking instructions.
- Continue to cook the sauce at medium to high heat for four to five minutes. Add salt, freshly ground black pepper and chili flakes to taste.
- Drain the spaghetti and add spaghetti to sauté pan, toss several times until spaghetti is nicely covered with sauce.
- With a pair of tongs put some spaghetti in each service bowl. Spoon the remaining sauce on top of each serving.
- Finish each plate with a touch of chopped parsley and a drizzle of extra virgin olive oil.
