photo by alarra
- Ready In:
- 4 garlic cloves (minced or pressed)
- 1 lb spaghetti
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 4 teaspoons minced anchovies (about 8 fillets)
- 1 (28 ounce) can diced tomatoes, drained, 1/2 cup juice reserved
- 3 tablespoons capers, rinsed
- 1⁄2 cup black olives, pitted and chopped coarse (I prefer Kalamata)
- 1⁄4 cup minced fresh parsley leaves
- Mix garlic with 1 tablespoon water in small bowl and set aside.
- Bring 4 quarts of water to rolling boil in large pot.
- When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
- Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
- Cook stirring frequently, until garlic is fragrant but not brown.
- Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
- Cook pasta until done.
- Drain and then return pasta to pot.
- Add 1/4 cup of the reserved tomato juice and toss to combine.
- (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
- Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
- Adjust seasonings to taste and serve immediately.
Questions & Replies
Got a question? Share it with the community!
I am usually a fan of Puttanesca sauces, so I was very excited to try this version. I found it to be very easy to prepare and is a very hearty, thick sauce. However, I found the taste to be a bit too sour/tangy and also the heat from the red pepper was way too intense, it seemed to overwhelm the flavors - I mainly tasted heat and olive. Not a bad sauce, but this didn't go over well with my family. I am sorry -I really thought we would love this one.
This is one of my favorite sauces when I go to an Italian restaurant, and this recipe is every bit as good as the best I've had out! Thankfully, DH loved it just as much as I did, if not more, so I will make this often. I made it just as written, although I got a little over-zealous with the pepper flakes (my fault) - I think 3/4 tsp. would be the perfect amount for us. Thanks!
This made a lovely dinner for me tonight. And quick and easy, too! I scaled the recipe to make one serving, but may have overestimated the amount of pasta. I needed to add more anchovies and red pepper after I tasted it. That was all I needed to do. It's delicious. Thank you for sharing this recipe with us.
see 3 more reviews
RECIPE SUBMITTED BY
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.