Spaghetti alla puttanesca recipe

Here’s a classic recipe for Spaghetti alla Puttanesca, a traditional Italian pasta dish known for its bold and vibrant flavors:

Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce:
- In a large skillet or pan, heat the olive oil over medium heat.
- Add the sliced garlic and sauté until it becomes fragrant and slightly golden, about 1-2 minutes.
- Add the chopped anchovy fillets and red pepper flakes (if using). Cook, stirring frequently, until the anchovies dissolve into the oil, about 2-3 minutes.
- Add the halved olives and capers. Cook for another 2-3 minutes, stirring occasionally.
- Pour in the crushed tomatoes. Stir to combine, then bring the sauce to a simmer. Let it cook for about 10-15 minutes, allowing the flavors to meld together. Season with salt and freshly ground black pepper to taste.
Combine Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce. Allow it to cook together for 1-2 minutes.
Serve:
- Transfer the Spaghetti alla Puttanesca to serving plates.
- Garnish with chopped fresh parsley.
- Serve with grated Parmesan cheese on the side, if desired.

Adjust the salt carefully since anchovies, olives, and capers are naturally salty.
For an extra burst of flavor, add a splash of white wine or a few cherry tomatoes to the sauce while it’s simmering.
This dish pairs well with a simple green salad and a glass of red wine, such as Chianti or Barbera.

Enjoy your Spaghetti alla Puttanesca!