Spaghetti Puttanesca

Serves 4-6

Ingredients

4 tbsp. olive oil, divided

3-5 cloves garlic, minced

4-5 anchovy filets or 1-2 tsp. Asian fish sauce (*optional)

1 (28 oz.) can crushed tomatoes

1 (15.5 oz.) can crushed tomatoes

1/2 cup pitted black olives, halved or roughly chopped 

3 tbsp. capers

1 lb spaghetti

Chopped fresh herbs for garnish (parsley, oregano, basil, etc.) 

  1. Bring pot of salted water to a boil.

  2. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add garlic, and cook until lightly browned, about 3-4 minutes. 

  3. Add tomatoes, olives, capers, and salt and pepper to taste, and let simmer for 8-10 minutes. 

  4. Cook pasta according to package directions. Drain, and add to tomato sauce along with remaining tablespoon of olive oil. Taste, add more salt and pepper to taste, and garnish with fresh herbs.

Tips

  • Wanna make this dish gluten free? Use a lentil pasta, or even serve over polenta!

  • Skip the anchovies if it’s not your style. Personally, I skip them.

  • Be careful with the salt. Olives, anchovies, and capers are all very salty, so you don’t need to add too much.

  • 1 lb. pasta is generally seen as enough for 4 portions, but I think it’s excessive. I think 1 lb. is enough for about 6 people, personally.

Ben Mastracco