This pasta dish should be in every cook’s recipe arsenal! It’s super fast, delicious and can be made with basic ingredients that you keep on hand. As you read through the recipe, do not freak out about the anchovies because you can’t even taste them. Anchovies are that secret ingredient in many Italian dishes that adds another layer of flavor without screaming, “Hey, there’s anchovies in this dish.” So now I’m throwing down a challenge to you: DON’T LEAVE OUT THE ANCHOVIES!!!
I substituted penne pasta for the spaghetti, as you can tell from the photo. Also, I used fresh basil instead of parsley. The sauce has a kick from the crushed red pepper so leave it out if you prefer mild foods. Cooked Italian sausage is a great addition if you want to make it more hearty. Serve with a salad and crusty bread and you’ve got an awesome meal in no time!
Spaghetti alla Puttanesca
-recipe from Bon Appétit Magazine
Makes 4 servings.
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese
Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.