Spaghetti With Puttanesca Sauce (Literally - Whore Sauce)

This dish is a Neapolitan classic that pairs spaghetti with a spicy and savory sauce. The anchovies give the sauce a deep umami taste, while the olives and capers add a burst of briny and tangy flavor. This is a perfect meal for busy weeknights, as you can whip it up in less than 30 minutes with minimal prep work.

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Course: Dinner

Cuisine: Italian

Keyword: pasta, puttanesca

Prep Time: 10

Cook Time: 30

Total Time: 45

Servings:

Calories: 591kcal

Author: Frank

Equipment

1 Pro Microplane
1 Sauce Pan

Ingredients

Salt to taste
3 Tbsp EVOO
6 or more cloves garlic lightly smashed and peeled
6 or more anchovy fillets
28 ounce can whole plum tomatoes
Freshly ground black pepper to taste
½ cup pitted black olives preferably oil-cured
2 Tbsp capers
Crushed red pepper flakes to taste
200 g Spaghetti or linguine (dry weight)
1 can oil packed tuna
Chopped fresh parsley oregano, marjoram or basil leaves for garnish, optional

Instructions

In a pot, bring some water to a boil and add salt. In a skillet over medium-low heat, heat oil with garlic, pepper flakes and anchovies. Stir occasionally until the garlic turns light golden.
Open the can of tomatoes and squeeze them with a fork or your hands. Transfer them to a skillet and season with salt and pepper. Increase the heat to medium-high and cook, stirring now and then, until the tomatoes are soft and the sauce is thick, about 10-12 minutes. Add the olives and capers, reduce the heat, and let it simmer.
Follow the directions on the pasta package and cook it until it is al dente, which means tender but not mushy. Stir the pasta occasionally while it cooks. After draining the pasta, toss it with the sauce and one more tablespoon of oil. Add more salt, pepper, or other seasonings if needed. Sprinkle some herbs on top for extra flavor and serve.

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