Spaghetti alla Puttanesca
Spaghetti alla Puttanesca requires a spicy sauce and there are many interpretations for how to make it. One essential ingredient is hot red pepper flakes or paste that gives this sauce a kick.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper paste or 1 teaspoon dried red chili flakes
- 1 tablespoon anchovy paste
- 1 tablespoon tomato paste
- 1/2 cup coarsely chopped green olives (10-12) plus a few whole for garnish
- 1/3 cup pitted black olives in oil, cut in half (8-10) (plus a few whole for garnish
- 1 tablespoon capers in brine, drained
- 2 cups halved cherry tomatoes or 2 cups canned plum tomatoes
- 2/3 cup red wine (We used Chianti Classico.)
- 2 tablespoons chopped parsley
- 1 Juice and zest oflarge lemon
- Salt and pepper to taste
- 1/2 pound whole wheat spaghetti or chickpea pasta
- Grated Pecorino Romano cheese for sprinkling
- Heat the olive oil in a sauté pan and cook the garlic until it begins to soften. Add the pepper flakes or pepper paste and cook 1 minute. Stir in the anchovy and tomato paste and cook a couple of minutes. Stir in the green and black olives, capers and tomatoes and cook a couple of minutes until the tomatoes start to shrivel. Raise the heat to high and add the wine, allowing it to reduce for a couple of minutes. Stir in the parsley, lemon juice and zest. Season with salt and pepper and keep warm while the spaghetti cooks.
- Cook the spaghetti in 4 quarts of boiling, salted water (1 tablespoon salt) until the spaghetti is al dente, meaning that when a strand is broken in half, no raw flour is visible. Drain, reserving 1/4 cup of the pasta water. Add the reserved water to the sauce and stir over low heat to blend. Add the spaghetti and toss well with the sauce.
- Serve in bowls with an olive or two and Pecorino Romano cheese sprinkled over each serving.
This recipe was featured on Season 28 - Episode 2805.