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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.
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Pasta Puttanesca
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By ldav
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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