Spaghetti Puttanesca

Puttanesca is a gutsy and vibrant Italian dish that bursts with the flavors of garlic, anchovies, olives, and capers. Hailing from Naples, this sauce is known for its bold and zesty profile. In our recipe, we aimed to achieve a harmonious blend of these strong flavors without overpowering any one ingredient. By blooming the garlic, anchovies, and red pepper flakes in hot olive oil, we allowed their flavors to develop and meld together. The addition of diced tomatoes, simmered for a short time, preserved their natural sweetness and texture. To maintain the integrity of the olives and capers, we added them toward the end of the cooking process. A final drizzle of olive oil over each bowl of pasta added a touch of richness. Please note that this dish has a spicy kick; if you prefer a milder version, simply reduce the amount of red pepper flakes. Discover the nutritional information below.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 8 anchovy fillets, rinsed and minced
• 4 garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 (28-ounce) can dice tomatoes, drained with ½ cup juice reserved
• ½ cup pitted kalamata olives, chopped coarse
• ¼ cup minced fresh parsley
• 3 tablespoons capers, rinsed
• 1 pound spaghetti
• Salt and pepper

PREPARATIONS:

1. In a 12-inch skillet, cook the olive oil, minced anchovies, minced garlic, and red pepper flakes together over medium heat. Stir often and cook until the garlic turns golden, approximately 3 minutes.
2. Stir in the diced tomatoes and cook until slightly thickened, around 8 minutes.
3. Add the chopped olives, minced parsley, and rinsed capers to the sauce. Stir well to combine.
4. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the spaghetti and 1 tablespoon of salt. Cook, stirring occasionally, until the pasta reaches an al dente texture. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
5. Add the sauce and ¼ cup of the reserved tomato juice to the pot with the drained pasta. Toss well to combine. Season with salt and pepper to taste. Adjust the consistency by adding the remaining ¼ cup of reserved tomato juice or reserved cooking water as needed.
6. Drizzle each individual portion with extra olive oil according to taste and serve.

YIELD: This recipe serves approximately 4-6 people.

SPECIAL INSTRUCTIONS:

• To make a milder version of the dish, reduce the amount of red pepper flakes.

TIPS:

• If you prefer a chunkier sauce, opt for diced tomatoes with larger tomato pieces.
• Serve the puttanesca sauce with a sprinkling of grated Parmesan cheese for added richness.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 380
• Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 5mg
• Carbohydrates: 63g
• Protein: 13g
• Fiber: 4g
• Sodium: 810mg

Puttanesca sauce is a vibrant and flavorful Italian classic that captures the essence of Neapolitan cuisine. By combining ingredients like garlic, anchovies, olives, and capers, this dish delivers a punch of boldness. The careful technique of blooming the flavors and adding the tomatoes at the right time ensures a harmonious balance in the sauce. Tossed with al dente spaghetti, this dish becomes a delightful meal that satisfies the palate. Whether you enjoy a spicy kick or prefer a milder version, puttanesca is a versatile and captivating sauce that will elevate your pasta dishes. Bring the robust and brash flavors of Italy to your table with this delicious puttanesca recipe.