Zesty Spaghetti a la Puttanesca

Photo: Zesty Spaghetti a la Puttanesca

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 Servings
LEVEL: Easy

ingredients

  • 2 cups ripe cherry tomatoes, halved
  • 15 kalamata olives, pitted and coarsely chopped
  • 1 heaping tablespoon capers, coarsely chopped
  • Large pinch brown sugar
  • Pinch sea salt and freshly ground black pepper
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Directions

Cook spaghetti in boiling salted water until it is slightly undercooked, about 1 minute away from being al dente, strain. Heat the olive oil in a large pan on medium heat. Add chile flakes and garlic, saute for 2 minutes, until garlic is fragrant and golden. Add the mashed anchovies and saute for 30 seconds. Then add the cherry tomatoes and saute for an additional 8 to 10 minutes, until the tomatoes begin to create a light sauce. Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt, and freshly ground black pepper into the sauce. Add the cooked spaghetti to the pan, reduce the heat to medium-low and use tongs to stir until the pasta absorbs the sauce, about 3 minutes.

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5

Newest Ratings and Reviews

Read all 20 reviews

  • on April 01, 2013

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    This pasta is to die for!

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  • on February 02, 2013

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    OMG Nadia, this was FREAKIN fantastic...I used a little more than a pinch of red pepper cause I love it super spicy....I wouldn't change any other thing about this for me, but I understand the whole wanting to play with recipes for everyone else here. I just made this on a whim, I usually watch the show but couldn't the other night when it was on and just happen to be walking through the room and caught this one. So inexpensive to make, there were NO leftovers I had to make a second batch cause I told people that there would be extra....lol

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  • on December 21, 2012

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    Nads always gives me great tasting and easy to make recipes, even if I always have to put a little spin on it. Like really, only 1 clove of garlic Nads? It must have been a typo because I used 4. What can I say.... I'm Italian! Also, I added a few pitted green olives chopped in half for more color and flavor.

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