Nonna Maria's Spaghetti alla Puttanesca

TOTAL TIME: 35 min
Prep: 20 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 pound spaghetti
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves garlic, crushed
  • Chili pepper (fresh or dried)*
  • 4 anchovy filets, coarsely chopped
  • 12 black olives, pitted
  • 1 tablespoon capers
  • 1 cup walnuts, coarsely chopped
  • 1 (14 to 15-ounce) can plum tomatoes with juices, crushed
  • Fresh flat leaf parsley, finely chopped
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      Directions

      While the spaghetti cooks in salted boiling water, prepare the sauce.

      Heat up some olive oil in a large saucepan. Add the garlic and chili pepper, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts.

      Let the mixture cook for about 1 minute before pouring the crushed plum tomatoes into the pan. Cook for approximately 10 minutes on medium heat.

      About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a warm plate. Serve immediately.

      Cooks Note

      *If you like a spicy sauce, add the seeds along with the pepper. If not the pepper is optional.

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      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on March 30, 2014

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        Wow!! I've tried other recipes for Pasta Puttanesca, but this is a keeper! When I saw the walnuts as an ingredient, I thought "Huh?" But it really does suit the recipe and adds a healthy protein option. I added a splash of zinfandel (the bev I served with dinner) and before adding the pasta. Yums! Thank you, David!

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      • on August 22, 2012

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        I have made this so many times.....sometimes I add some onion finely chopped and deglaze with white wine before adding the tomatoes....so delicious ! My husband and kids love it.... Thanks for a great and easy sauce.

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      • on September 11, 2011

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        This recipe was amazing! If you would have told me I would love a sauce with 4 anchovies in it, I would not have believed you. They just add a really deep, rich flavor - this sauce is unlike any I have made. It is also great just to dip bread in. This will definitely be part of my repatoire, and I suggest you give it a try.

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