Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Recipe

Name: Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies) Recipe
Cook time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 6 tablespoons (90ml) extra-virgin olive oil, divided; 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note); 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy); Large pinch red pepper flakes; 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note); 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note); 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14 ounce can); Kosher salt; 1/2 pound (225g) dried spaghetti; Small handful minced fresh parsley leaves; 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving; Freshly ground black pepper; 1 (5-ounce; 140g) can oil-packed tuna (optional)

Instructions

Cook:15min

"Puttanesca" literally translates to "in the style of prostitutes," supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some.

Updated at: Sun, 07 Feb 2021 20:24:56 GMT