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pasta puttanesca

Pasta Alla Puttanesca

"Sophia Loren's Recipes & Memories"
Savory Italian sauce with rich bold flavors that's quick and easy to make using pantry staples.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian

Equipment

  • large pot
  • skillet
  • colander

Ingredients
  

  • 1 pound spaghetti
  • 2-3 anchovy fillets, drained and chopped
  • 2 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 2-3 large tomatoes, peeled, seeded, and chopped or 1 can crushed tomatoes
  • 1/2 cup Kalamata black olives, finely chopped
  • 1 tablespoon capers, drained and rinsed
  • 1/4 cup minced Italian parley or 1 teaspoon dried
  • 1/4 cup water reserved from cooking pasta use this if more liquid is needed

Instructions
 

  • Bring a large pot of water to a boil, add a pinch of salt, and drop in the pasta. Cook according to instructions on the box.
  • In a mortar, pound the anchovies and garlic to a paste with a pestle (alternatively, finely chop them). Heat the oil and butter in a pan, add the anchovies/garlic paste, and sauté for about 1-3 minutes over medium heat being careful not to brown the garlic. Add the tomatoes, olives and capers. Cook for 15 minutes.
  • When the pasta is al dente, drain it and dress it with the sauce. Sprinkle with the parsley and serve.
Keyword hearty, homemade, quick dinner, sauce, spaghetti sauce
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