Fiery Garlic & Anchovy Kiss: Spaghetti alla Puttanesca
Details
A Mediterranean classic that packs a punch with every garlicky, briny bite!
Ingredients
Instructions
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
Sauté the Aromatics
While the pasta cooks, heat the olive oil in a large skillet or wide pot over medium heat. Add the thinly sliced garlic and cook gently until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic.
Add Anchovies and Spice
Add the mashed anchovy fillets to the skillet with the garlic. Stir and cook for another 1-2 minutes, breaking down the anchovies until they dissolve into the oil, creating a savory paste. Stir in the red pepper flakes.
Build the Sauce
Pour in the crushed tomatoes. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10-15 minutes, allowing the flavors to meld.
Finish the Sauce
Stir in the pitted Kalamata olives and drained capers. Cook for another 5 minutes. If the sauce seems too thick, add a splash or two of the reserved pasta water to reach your desired consistency. Taste and season with salt and black pepper as needed. (The anchovies and capers are salty, so add salt cautiously.)
Combine and Serve
Add the drained spaghetti directly to the skillet with the sauce. Toss well to coat the pasta evenly. If needed, add a bit more pasta water to loosen the sauce. Garnish generously with fresh chopped parsley and serve immediately.
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