Spaghetti alla Puttanesca | Connecticut Public

Name: Spaghetti alla Puttanesca | Connecticut Public
Ingredients: 75 grams (1/3 cup) olive oil; 50 grams (10 cloves) garlic (thinly sliced); 62 grams (10 - 12) oil-packed anchovy fillets, (very finely chopped); 3 grams (1 1/2 teaspon) dried red chile flakes; 30 grams (2 Tbsp) tomato paste; 2 large (794 g / 20 oz.) cans whole San Marzano tomatoes, (crushed by hand); 140 grams (1 cup) pitted Taggiasca olives, ( cut into quarters); 32 grams (3 Tbsp) small salt-packed capers,; Salt (q.b. (stands for quanto basta or "as needed")); 624 grams/1 lb. 6 oz. extruded spaghetti ((see recipe in headnote))

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The briny, garlic-forward aroma of the sauce is certainly enough to lure anyone, anywhere, even against better judgment. To me, the flavor of Naples is puttanesca, a true assault of pungency and...

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