Spaghetti with Puttanesca Sauce
- 2 tablespoons plus 1 tablespoon extra-virgin olive oil
- 6-8 flat anchovy filets, drained and chopped, optional
- 3-4 garlic cloves, peeled and finely chopped
- 1 teaspoon crushed red pepper plus extra for serving
- 2 tablespoons tomato paste
- ¼ cup dry red wine
- 1 (28-ounce) can diced tomatoes, with juice
- 2 teaspoons dried basil
- ¼ cup capers, drained
- 25-30 pitted kalamata olives, halved
- Kosher salt
- Freshly ground black pepper
- 1 pound spaghetti or penne
- Freshly grated Parmesan cheese, for serving
- In a large skillet, warm the 2 tablespoons of olive oil over low heat. Add the
- anchovies and sauté, stirring with a wooden spoon until the anchovies are
- dissolved. Add the garlic and red pepper and sauté for about 15 seconds until
- garlic is fragrant.
- Add tomato paste and red wine, stirring until paste is combined. Add the
- tomatoes, increase the heat to medium-high and bring sauce to a quick boil.
- Immediately lower the heat to medium-low and simmer for 8 to 10 minutes,
- stirring occasionally. Add the basil, capers, and olives, reduce heat to low and
- simmer for 15 to 20 minutes. Add salt and pepper to taste.
- While the sauce is simmering, bring a large pot of salted water to a boil over
- high heat. Add the pasta and a dash of olive oil. Cook 8 to 10 minutes until
- al dente, stirring occasionally. Drain well.
- Add drained pasta to the skillet. Add remaining tablespoon of oil and toss
- pasta with the sauce until pasta is well coated. Serve with crushed red pepper and
- Parmesan cheese.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/01/04/its-national-spaghetti-day/
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