Spaghetti alla Puttanesca
A Roman classic with a dubious origin story
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.
