pasta alla puttanesca

Recipe for Pasta alla puttanesca:

Ingredients:

• 400 grams (14 ounces) of spaghetti or your favorite pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1-2 teaspoons red pepper flakes (adjust to taste)
• 6-8 anchovy fillets, chopped
• 1 can (400 grams/14 ounces) of crushed tomatoes
• 1/2 cup pitted black olives, sliced
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté for about 1 minute until the garlic becomes fragrant.
3. Add Anchovies: Add the chopped anchovy fillets to the skillet and stir them into the garlic and red pepper mixture. Cook for an additional 1-2 minutes until the anchovies dissolve into the oil.
4. Add Tomatoes: Pour in the crushed tomatoes and bring the mixture to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.
5. Add Olives and Capers: Stir in the sliced olives and drained capers. Continue to simmer for an additional 5-7 minutes.
6. Season and Finish: Season the sauce with salt and black pepper to taste. Stir in the chopped fresh parsley.
7. Combine with Pasta: Add the cooked and drained pasta to the skillet with the sauce. Toss everything together until the pasta is well coated with the puttanesca sauce.
8. Serve: Divide the pasta among serving plates, and if desired, sprinkle with grated Parmesan cheese.

Pasta alla puttanesca is known for its robust and savory flavor, thanks to the combination of anchovies, olives, capers, and garlic. Adjust the spice level and saltiness to your liking, and enjoy this delicious and classic Italian dish!