Spaghetti Putanesca
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1/3 cup olive oil
- 9 anchovies
- 8 cloves garlic, peeled and left whole
- 1/4 teaspoon dried red pepper flakes
- 4 medium ripe tomatoes, chopped and seeded
- 12 Kalamata olives, pitted and halved
- 2 teaspoons capers, drained
- 5 cloves garlic, chopped
- 1/3 cup chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 3/4 pound fresh spaghetti pasta, or dried
- chopped fresh parsley
Heat the oil in a skillet over medium heat. Add the anchovy fillets and whole garlic cloves. Cook, stirring occasionally, until the garlic cloves are golden brown. Add the crushed red pepper flakes, tomatoes, olives, and capers. Bring to a simmer (adjust the heat as needed to hold it at a low simmer), and cook, stirring occasionally, for 30 minutes. Stir in the chopped garlic, parsley, and basil. While the sauce is simmering, cook the pasta as directed on the package until al dente (3-4 minutes for fresh pasta, 7-10 for dried). Drain well and return to the pan. Stir half of the sauce mixture into the pasta and mix well. Transfer the pasta to individual plates. Ladle additional sauce over the pasta, garnish with parsley, and serve the spaghetti puttanesca immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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