Spaghetti Alla Puttanesca

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 tablespoon salted capers, rinsed and chopped
  • Pinch crushed red pepper
  • 1 pound spaghetti
  • 1 handful fresh parsley, leaved picked and chopped
  • Kosher salt and freshly ground black pepper, to taste
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Directions

Bring a large pot of water to a boil.

Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.

In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.

Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.

In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.

Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.

Notes

To stop the tomatoes from over cooking and to make peeling easier, submerge the hot tomatoes in ice water; drain.
Taste the sauce before seasoning with salt, as the anchovies and the capers play a big role in flavoring the Puttanesca.
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