Spicy Pasta With Capers and Olives

Total Time
1hr
Prep 20 mins
Cook 40 mins

I have been in search of a Spaghetti Puttanesca that I could fix at home that compares with one they used to serve at Florentines. Add a few shrimp and this one comes very close. It is from "Cooking with Grace" (Grace Pilato) and it is oh so good (I can hardly think of capers and Kalamata olives without salivating!).

Ingredients Nutrition

Directions

  1. Heat large skillet over medium-high heat.
  2. Add oil.
  3. When oil is hot, add the anchovies.
  4. Mash the anchovies in the olive oil and sauté for 45 seconds.
  5. Add the onion and sauté for 2 minutes, until tender.
  6. Add the garlic and sauté for another 2 minutes.
  7. Add the seeded, chopped tomatoes, tomato paste and wine.
  8. Bring to a boil and boil for 2 minutes.
  9. Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
  10. Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
  11. Taste for seasoning and adjust spices accordingly.
  12. Cook the pasta according to package directions.
  13. Drain pasta and toss with sauce.
  14. (If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
  15. Sprinkle with grated cheese.

Reviews

(2)
Most Helpful

Excellent. Watch out Jo Mama's Spaghetti ! :0)) Love the anchovy flavour. Definitely a Keeper. Thank you for sharing sharlene!

Izzy Knight May 19, 2002

Wow, this was really yummy. Next time I'll use two cans of crushed tomatoes instead of chopping up whole canned tomatoes. Thanks for a keeper, Sharlene!

Jodid November 08, 2005

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