This flavor-packed puttanesca sauce typically calls for basic cupboard ingredients like tomatoes, garlic, olive oil, olives, chilli flakes, capers and anchovy fillets. You can go either for fresh or canned tomatoes, while the addition of fresh parsley makes this dish only better.The recipe yields 2-3 servings
Cook pasta in a large pot of boiling salted water until tender but still firm to bite.
Meanwhile, heat the oil in a large skillet over medium heat. Cook the garlic very gently for about 1 minute, then add the capers, the anchovies, the chili flakes and stir to dissolve for a further minute. Stir in the olives and tomatoes. Break up the olives with a spoon and cook the sauce over medium heat for about 7 minutes.Check the seasoning and add salt and pepper only if needed. If you used anchovies or capers packed in salt, you don't need extra salt.
Drain the pasta well then tip into the frying pan adding a few Tbsp of the cooking water (you don't need to add cooking water if you use canned or pured tomatoes). Stir in the parlsey and toss well to combine cooking for a further minute.
Serve with an extra drizzle of extra virgin olive oil, parsley, and grated parmesan cheese if you like.
SPAGHETTI ALLA PUTTANESCA SAUCE RECIPE by TheCleverMeal.com