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Spaghetti alla Puttanesca

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A Roman classic with a dubious origin story
Course Main Course, Pasta
Cuisine Italian
Keyword Past, puttanesca, spaghetti
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Equipment

  • 1 4 liter Stock pot
  • 1 12" Skillet

Ingredients

  • 1 Lb Spaghetti
  • 4 Tbsp Extra virgin olive oil
  • 3 filets anchovies
  • 3 Tbsp Fresh garlic minced
  • ½ Cup Olives pitted and coarsely chopped
  • 3 tbsp Capers
  • ⅓ Tsp Red chili flakes
  • 28 OZ Crushed tomatoes
  • 2 Tbsp Fresh basil sliced thin or chiffonade
  • ¾ Cup Grated Pecorino Romano
  • 1/2 Tsp Ground black pepper

Instructions

  • Bring 3 liters of water to a boil, add 2 tbsp salt. (Should taste like the ocean)
  • Meanwhile, in a skillet heat olive oil for about 2 minutes on medium heat
  • Add garlic and anchovies, allow to soften and develop a slight golden tinge.
  • Add olives, chili flakes and capers. Saute about 1 minute.
  • Add tomatoes and lower heat. Stir together and allow to simmer for about 15 minutes.
  • Cook pasta till al dente (a slightly toothy texture)
  • Add pasta to sauce with about 1/4 cup of the pasta water, add basil and continue to cook until the sauce and pasta come together. Toss in cheese.
  • Adjust seasoning with salt and pepper. Serve with a drizzle of olive oil and fresh pepper and some more cheese if you like.