Spaghetti Puttanesca

Name: Spaghetti Puttanesca
Ingredients: 1 clove garlic, minced; 1 tablespoon olive oil, plus more for finishing; 2 anchovy fillets; 1/2 pound spaghetti; 1 14 oz can chopped tomatoes; 1 tablespoon red wine; 1/4 cup kalamata olives, pitted and halved; 1 tablespoon capers; 1/2 teaspoon sugar; 1 tablespoon parsley chopped

10 ingredients

5 steps

Ingredients

1 clove garlic, minced
1 tablespoon olive oil, plus more for finishing
2 anchovy fillets
1/2 pound spaghetti
1 14 oz can chopped tomatoes
1 tablespoon red wine
1/4 cup kalamata olives, pitted and halved
1 tablespoon capers
1/2 teaspoon sugar
1 tablespoon parsley chopped

Directions

1

Place a large pot of water over high heat. When the water is boiling add plenty of salt (salty water is essential to tasty pasta) then add the pasta.
2

Meanwhile, heat the olive oil in a skillet over medium heat, add the anchovies, breaking them up with a wooden spoon (they will eventually dissolve), then the garlic, saute for about a minute.
3

Add the tomatoes, wine, olives, capers, and sugar, bring the sauce to a simmer, lower heat, and continue cooking until pasta is ready to meet it. Taste for salt; this sauce may not need any as the ingredients are already pretty salty.
4

Drain the pasta and add it to the sauce, continue cooking the spaghetti and the sauce for a few seconds, add a dash more olive oil, then half the chopped parsley.
5

Serve the pasta in warm bowls garnished with the remaining parsley.