Prep 10 mins
Cook 30 mins
I found this recipe in an old edition of Guideposts magazine. After reading about "pasta puttanesca" in the first book of "A Series of Unfortunate Events", I had to try making it! I adjust the recipe by adding a small chopped onion, and (due to my husband's preference) far less garlic than it initially called for. I was also out of chili pepper, so I tried a few other seasonings. Due to a wheat allergy, I actually made 1/2 lb rice spaghetti and 1/2 lb regular spaghetti. It was fantastic and is now one of my top five favorite dishes.
- 44.37 ml extra virgin olive oil
- 36.97 ml minced garlic
- 1 small onion, chopped
- 170.09 g can black olives, slice into quarters
- 44.37 ml capers
- 1.23 ml cayenne powder
- 1.23 ml jamaican jerk seasoning
- 56.69 g can anchovies, drained
- 411.06 g can diced tomatoes
- 453.59 g spaghetti
- 59.16 ml parsley, chopped
- 14.79 ml butter
- parmesan cheese
- Heat oil in skillet until it crackles gently when water hits it.
- Add garlic, onions, olives, capers, Jamaican jerk seasoning, cayenne powder, and anchovies; keep at medium-low for about 5 minutes, breaking up anchovies (they'll dissolve).
- Add tomatoes; raise heat to medium-high till tomatoes start a slow bubbling boil; stir ingredients.
- Lower to medium-low and stir occasionally, simmering for about 20 minutes.
- While the sauce is simmering, bring pot of water to boil; add salt and pasta; boil; reduce heat to medium-high; cook for 10-12 minutes (or until spaghetti is al dente).
- Add parsley and butter to the sauce.
- When the pasta is done, mix with the sauce.
- Divide into four portions and top with Parmesan.
- Serve with a fresh, hearty bread and a salad. For more protein, try a sauteing a chicken breast in the leftover juices in the skillet. The mild chicken would be a perfect contrast to the spicy, salty pasta.