Photograph of the finished Spaghetti alla puttanesca

Italy · Mì Ý sốt cà chua ô liu cá cơm

Spaghetti alla puttanesca

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 14.1 oz
  • Photograph of Canned tomatoes Canned tomatoes 1.8 lb
  • Photograph of Salted anchovies Salted anchovies 1.4 oz
  • Photograph of Black olives Black olives 4.2 oz
  • Photograph of Caper buds Caper buds 1.4 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chilli Chilli 4
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Parsley Parsley 0.4 oz

Method

  1. 1 Bring a pot of salted water to a boil, then cook the spaghetti for 9 minutes until al dente.
  2. 2 Sauté minced garlic and chili peppers in olive oil for 2 minutes, then add salted anchovies and mash until dissolved.
  3. 3 Add the canned tomatoes, black olives, and capers, and simmer over medium heat for 12 minutes until the sauce thickens.
  4. 4 Add the noodles to the pan with the sauce and a little of the noodle cooking water, stir well for 1 minute.
  5. 5 Sprinkle with chopped parsley, drizzle with olive oil, and serve hot.

With an appliance

  • Microwave 27 min

    In step 3, add the tomatoes, olives, and capers to a large bowl, microwave at 800 W for 8 minutes, stirring at the 4th minute to thicken the sauce. The garlic, chili peppers, and anchovies from step 2, still sautéed in the pan, are then added to the sauce.

Start cooking