Spaghetti puttanesca is a classic Neapolitan dish that comes together in about 15 minutes. It’s packed with flavor thanks to a few powerhouse ingredients – garlic, anchovies, capers, olives, and tomatoes. Typically it’s made with black olives but I much prefer castelvetrano olives so I made the swap!
Spaghetti Puttanesca
Ingredients
- 3 tbsp extra-virgin olive oil plus more to drizzle
- 2 cloves garlic, finely chopped
- 3 anchovy filets, finely chopped
- pinch of red pepper flakes
- 1/2 tsp oregano
- 3 tbsp capers, chopped
- 1/4 cup chopped castelvetrano olives, chopped
- 1/2 cup whole peeled San Marzano tomatoes, broken up with your hands
- kosher salt
- 4 oz spaghetti
- 3 tbsp fresh parsley, chopped
- 2 tbsp grated pecorino romano, plus more to taste I used Violife parm to make it GF
Instructions
- Bring a large pot of salted water to a boil with a generous pour of salt.
- Add oil to a skillet over medium heat then add garlic, anchovies, red pepper flakes, and oregano. Cook for 4-5 minutes or until the garlic is golden. Then add capers and olives and cook for another minute.
- Add tomatoes then turn down the heat to simmer while the pasta cooks.
- Once the water is boiling, add pasta and cook until al dente.
- Transfer the pasta to the sauce using tongs then add a couple spoonfuls of pasta water and mix vigorously to meld the sauce to the pasta.
- Remove from the heat and add parsley and grated pecorino romano and mix well. Plate and top with more parsley and a drizzle of extra-virgin olive oil.
Bill Ding says
Hi
Bill Ding says
This is not financial advice.