Spaghetti Puttanesca Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 8 anchovy filets, cut into 4 pieces each | ||
| 1 3 5-ounce can Italian plum tomatoes, drained and put through a food mill or a coarse sieve | ||
| 8 black olives, preferably the Nicoise type, pitted and sliced | ||
| Capers | 1 Teaspoon | |
| 1 tablespoon chopped fresh basil or parsley | ||
| 2 dried red chilis or 1/4 teaspoon dried hot red pepper flakes | ||
| 1 pound spaghetti or linguine | ||
Directions
MAKING
1. In a large skillet heat the oil.
2. Add the garlic and saute until soft, but not browned.
3. Now add the anchovies and cook for several minutes.
4. Cook till the anchovies have come apart and are almost melted and add the tomatoes.
5. Reduce the heat and simmer the mixture for 10 minutes, stirring.
6. Next, add the olives, capers, basil or parsley, and chillies or pepper flakes, and stir everything in.
7. Simmer the sauce for about 20 minutes more, until it is thickened. Do not cover.
SERVING
8. If you’re using whole peppers, remove them before serving.
9. Pour the sauce over hot pasta and serve.
1. In a large skillet heat the oil.
2. Add the garlic and saute until soft, but not browned.
3. Now add the anchovies and cook for several minutes.
4. Cook till the anchovies have come apart and are almost melted and add the tomatoes.
5. Reduce the heat and simmer the mixture for 10 minutes, stirring.
6. Next, add the olives, capers, basil or parsley, and chillies or pepper flakes, and stir everything in.
7. Simmer the sauce for about 20 minutes more, until it is thickened. Do not cover.
SERVING
8. If you’re using whole peppers, remove them before serving.
9. Pour the sauce over hot pasta and serve.
Chef
