Spaghetti Puttanesca
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb spaghetti5 tbs extra virgin olive oil6 anchovy fillets, rinsed and dried well5 mid-to-large garlic cloves, diced finely1.5 tbs capers, chopped finely1 28-ounce can crushed tomatoes1.5 tsp sea salt or kosher salt1 tsp red pepper flakes
This sauce doesn't take long to prepare, so start boiling a large pot of salted water as soon as you finish chopping your ingredients.
Put the olive oil in a large saucepan over medium-to-medium-high heat. As it is still heating up, add the anchovies, crushing them to unrecognizable mush with a wooden spoon. It is important that they are dry; otherwise, they'll cause the olive oil to sizzle and pop as it heats up.
Once the anchovies are well-integrated into the hot oil, let them cook for a few minutes more. Then add the garlic and capers. Cook for a couple minutes, stirring frequently and making sure the garlic doesn't get overly browned.
When the smell begins to drive you mad with desire, stir in the tomatoes. Add the pepper and salt to taste. Continue to cook on the same heat, stirring frequently to avoid spatter. If you want to stir less frequently, you may turn the heat down to low until the pasta is ready. (Note: cooking at a higher heat produces a tastier sauce.)
Add the spaghetti when the water is boiling and stir frequently. Drain when done, after 7-to-10 minutes. Add the pasta directly to your sauce and toss over a low heat for a couple of minutes. If necessary, transfer pasta and sauce to a larger pot to fit and place that over low heat instead.
Don't skip that last step! If you just ladle the sauce over your spaghetti, it won't be half as good. Trust me; the last step is magical.
Makes approximately 8 2.5-ounce servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JENTPAUL.
Put the olive oil in a large saucepan over medium-to-medium-high heat. As it is still heating up, add the anchovies, crushing them to unrecognizable mush with a wooden spoon. It is important that they are dry; otherwise, they'll cause the olive oil to sizzle and pop as it heats up.
Once the anchovies are well-integrated into the hot oil, let them cook for a few minutes more. Then add the garlic and capers. Cook for a couple minutes, stirring frequently and making sure the garlic doesn't get overly browned.
When the smell begins to drive you mad with desire, stir in the tomatoes. Add the pepper and salt to taste. Continue to cook on the same heat, stirring frequently to avoid spatter. If you want to stir less frequently, you may turn the heat down to low until the pasta is ready. (Note: cooking at a higher heat produces a tastier sauce.)
Add the spaghetti when the water is boiling and stir frequently. Drain when done, after 7-to-10 minutes. Add the pasta directly to your sauce and toss over a low heat for a couple of minutes. If necessary, transfer pasta and sauce to a larger pot to fit and place that over low heat instead.
Don't skip that last step! If you just ladle the sauce over your spaghetti, it won't be half as good. Trust me; the last step is magical.
Makes approximately 8 2.5-ounce servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JENTPAUL.
Nutritional Info Amount Per Serving
- Calories: 337.4
- Total Fat: 10.3 g
- Cholesterol: 1.3 mg
- Sodium: 685.1 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 4.4 g
- Protein: 2.3 g
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