A classic neapolitan pasta. You really shouldn't skip the anchovies in this recipe.
30 minutes, 2 servings
| 8 ounces | Uncooked spaghetti pasta, bronze cut if possible. |
| 4 | Anchovy fillets in oil |
| 2 Tbsp | Capers |
| 2 | Garlic cloves, finely chopped or minced with garlic press. |
| ⅓ cup | Pitted Kalamata olives |
| 28-oz can | Peeled whole tomatoes |
| 1 bunch | Flat-leaf parsley, chopped roughly, divided. (Approximately 3/4 cup) |
| to taste | Salt and pepper |
| 3 Tbsp | Extra virgin olive oil |
| 1. Start heating the pasta water (salted) before you begin. |
| 2. Heat a sauté pan to medium heat. |
| 3. Add extra virgin olive oil (3 Tbsp) to the pan. |
| 4. Once the oil has heat, add the anchovies (4). Don't fry them, just gently heat them to allow the flavor to infuse the oil. |
| 5. Leave the anchovies for around a minute. They will start to shrink and infuse the oil with the flavors. |
| 6. Next, add the garlic (2 garlic cloves, either finely chopped or pressed) and kalamata olives (⅓ cup), and mix this through. |
| 7. Gently crush (don't destroy) the olives in the pan with a spoon to release some of the extra flavors. © RecipeRoulette.net |
| 8. Add the capers (2 Tbsp). |
| 9. Add the peeled whole tomatoes (28-oz can) with sauce, most of the parsley (keep a few tablespoons for garnish), and a dash of salt and pepper to the pan. |
| 10. Mash the tomatoes in the pan with a spoon or potato masher. |
| 11. If you haven't already, start the pasta cooking. |
| 12. Leave the puttanesca sauce ingredients to lightly simmer. |
| 13. Once the pasta is cooked to al dente, strain it and add it to the pan with the sauce. |
| 14. Stir or toss the pan so all of the ingredients mix together. |
| 15. Remove the pan from the stove. |
| 16. Plate and garnish with a bit of reserved parsley. |
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