Authentic Spaghetti alla Puttanesca

Ingredients

• 350g (12 oz) spaghetti 350g (12 oz) spaghetti
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 4 anchovy fillets, finely chopped 4 anchovy fillets, finely chopped
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1/2 cup pitted black olives, sliced 1/2 cup pitted black olives, sliced
• 2 tablespoons capers, rinsed and drained 2 tablespoons capers, rinsed and drained
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and black pepper, to taste Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 65g (Sugars: 5g)
• Protein: 12g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped anchovies. Sauté for 2 minutes until the anchovies melt into the oil and the garlic becomes fragrant.
3. 3.
   Add the diced tomatoes, black olives, capers, and red pepper flakes to the skillet. Season with salt and black pepper to taste. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
4. 4.
   Add the cooked spaghetti to the skillet and toss it in the sauce until well coated.
5. 5.
   Serve the Spaghetti alla Puttanesca hot, garnished with fresh parsley.

Treat your ingredients with care...

• Anchovies — If you're not a fan of anchovies, you can reduce the amount or omit them altogether. However, they add a unique depth of flavor to the dish.
• Capers — Rinse the capers before using them to remove excess saltiness.
• Spaghetti — Cook the spaghetti until al dente to ensure it has a slight bite and doesn't become mushy in the sauce.
• Red pepper flakes — Adjust the amount of red pepper flakes according to your spice preference. Add more for extra heat or omit them if you prefer a milder version.
• Fresh parsley — The fresh parsley adds a pop of color and freshness to the dish. Don't skip it if possible.

Tips & Tricks

• For a vegetarian version, you can substitute the anchovies with a tablespoon of caper brine for a similar briny flavor.
• If you prefer a smoother sauce, you can use crushed tomatoes instead of diced tomatoes.
• Add a splash of white wine to the sauce while simmering for an extra layer of flavor.
• Serve the Spaghetti alla Puttanesca with a sprinkle of grated Parmesan cheese for a cheesy twist.
• Leftovers can be refrigerated for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Spaghetti alla Puttanesca hot, accompanied by a crusty Italian bread and a simple green salad. It pairs well with a glass of red wine to complement the robust flavors of the dish.

Presentation advice

Garnish the plated spaghetti with a sprinkle of fresh parsley and a drizzle of olive oil for an elegant touch. Serve it in shallow pasta bowls to showcase the vibrant red sauce.