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

Name: Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
Total time: 20 min
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); 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); One 5-ounce (140g) can oil-packed tuna (optional); Kosher salt; 8 ounces (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

onlyrecipeapp.com

Pasta puttanesca is an easy weeknight spaghetti dish that packs an aromatic punch in its tomato sauce, thanks to garlic, anchovies, capers, and olives.

View full recipe on onlyrecipeapp.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at onlyrecipeapp.com.

Share this recipe:

Cooking tools:

Grater
Pepper mill
Can opener
Chef's knife
Cutting board
Skillet
Saute pan
Saucepan
Stove
Colander
Tongs
Fork
Wooden spoon
Measuring cup
Measuring spoon
Plate

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)
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)
One 5-ounce (140g) can oil-packed tuna (optional)
Kosher salt
8 ounces (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