Spaghetti Alla Puttanesca

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 anchovy fillets, finely chopped
• 1/2 teaspoon red pepper flakes
• 1 28-ounce can whole peeled tomatoes, crushed by hand
• 1/2 cup pitted black olives, halved
• 2 tablespoons capers, rinsed
• 1/4 cup fresh parsley, chopped
• Salt to taste
• Freshly ground black pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package instructions until it reaches al dente texture. Drain the spaghetti, reserving about 1 cup of the pasta water for later use.
2. While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic and 4 anchovy fillets, stirring until the anchovies dissolve into the oil, about 2 minutes.
3. Stir in 1/2 teaspoon of red pepper flakes to the skillet, allowing them to infuse the oil for about 30 seconds. Then, pour in 1 can (28 ounces) of crushed tomatoes. Bring the mixture to a simmer, stirring occasionally.
4. Add 1/2 cup of pitted and sliced black olives and 2 tablespoons of capers to the sauce. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
5. Once the spaghetti is cooked and drained, add it directly to the skillet with the sauce. Toss everything together, adding some of the reserved pasta water if the sauce is too thick. This helps the sauce coat the spaghetti evenly.
6. Taste the dish and season with salt and black pepper as needed. Sprinkle with 1/4 cup of chopped fresh parsley for a burst of freshness. Serve immediately, ensuring each plate gets a generous helping.

Additional notes

• You can easily customize spaghetti alla puttanesca to suit your taste or dietary needs. For a vegetarian version, omit the anchovies and consider adding extra capers or olives for depth of flavor. If you prefer a milder dish, reduce or eliminate the red pepper flakes. For a seafood twist, try adding shrimp or mussels to the sauce during the last few minutes of cooking.
• To reheat, place the pasta in a skillet over medium heat, adding a splash of water or olive oil to prevent sticking. Stir occasionally until heated through, ensuring the sauce remains moist and flavorful.
• Spaghetti alla puttanesca pairs wonderfully with a variety of side dishes. Consider serving it with a simple green salad dressed with lemon vinaigrette to balance the richness of the sauce. Garlic bread or a crusty baguette makes an excellent accompaniment to soak up the delicious sauce. For a more substantial meal, pair it with a glass of bold red wine like Chianti or Montepulciano.
• To achieve the perfect spaghetti alla puttanesca, ensure you use high-quality ingredients. Fresh garlic, ripe tomatoes, and briny olives and capers will elevate the dish. Also, don’t rush the cooking process; allow the sauce to simmer long enough for the flavors to meld together. Lastly, always reserve some pasta water; it’s crucial for achieving the right sauce consistency.