Classic Spaghetti alla Puttanesca
Elevate your pasta game with this classic Spaghetti alla Puttanesca. Olives, capers, and anchovy paste blend harmoniously to create a bold and briny flavor profile that will tantalize your taste buds.
Ingredients
Ingredients | |
|---|---|
| 3 | cans diced tomatoes |
| ⅔ | cup extra-virgin olive oil |
| 1 | white onion, diced |
| 1 | bunch fresh basil leaves, torn |
| 1 | tablespoon anchovy paste |
| 6 | cloves garlic, minced |
| 1 | tablespoon dried oregano |
| ⅛ | teaspoon a pinch of baking soda |
| salt to taste | |
| 3 | cans pitted black olives, chopped |
| 1 | cup balsamic capers, drained |
| 1 | bunch parsley leaves, chopped |
| 3 | packages spaghetti |
| 1 | teaspoon red pepper flakes |
Instructions
Preparation Instructions | |
|---|---|
| 1. | In a saucepan over medium heat, combine diced tomatoes, extra-virgin olive oil, diced white onion, torn fresh basil leaves, anchovy paste, minced garlic, dried oregano, a hint of baking soda, and salt to taste. Allow the mixture to simmer for 1 to 2 hours, stirring occasionally to let the flavors meld. Throw in chopped olives, drained capers, and chopped parsley during the final 20 to 30 minutes of cooking. |
| 2. | Bring a large pot of lightly salted water to a boil. Cook spaghetti until al dente, about 12 minutes. Drain well. |
| 3. | Divide the cooked spaghetti among serving bowls. Ladle the flavorful sauce over the noodles and sprinkle with red pepper flakes for an added kick. |
Published on Aug 13, 2024 by Luminița