Spaghetti Puttanesca
Servings 6
Equipment
- Large saucepan
- Large pot
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- ¼ large yellow onion, diced
- 4 large cloves of garlic, smashed
- 5-6 anchovy filets
- ¼-½ tsp crushed red pepper flakes, to taste
- 1 tbsp tomato paste
- 1 (28-oz) can of whole tomatoes, crushed by hand
- ¼ cup kalamata or black olives, sliced **I used half kalamata olives & half black olives
- 2 large sprigs of fresh basil
- 1½-2 tbsp capers, rinsed, to taste
- Pinch of sugar, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 lb. spaghetti, cooked to al dente in salted water, per package instructions
- Fresh parsley, chopped for garnish
Instructions
- Heat the olive oil and butter in a large saucepan over medium heat. Add the onion, smashed garlic, anchovies, and crushed red pepper flakes and cook, stirring often, until golden, about 4-5 minutes.
- Add the tomato paste and cook, stirring constantly, for 1 minute. Stir in the tomatoes and juices along with the olives, basil sprigs, capers, sugar, sea salt, and freshly cracked pepper to taste.
- Simmer the sauce over low heat, stirring occasionally, until thickened and reduced, about 30 minutes.
- Remove & discard the basil sprigs, remove the garlic cloves, chop them, and return to the sauce. Taste and season with salt and pepper, if needed.
- Prepare the spaghetti in a large pot of boiling, well-salted water according to the package instructions; drain.
- Serve the pasta tossed in the puttanesca sauce.
- Top with chopped parsley and serve with Parmesan cheese, if desired. Enjoy!