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Puttanesca

A chunky pantry pasta sauce of anchovy, garlic, tomatoes, Calabrian chili, capers and olives tossed with spaghetti.

pastaitaliananchoviesolivesweeknight
Illustration of Puttanesca
Illustration

Ingredients

  • anchovy paste, small squeeze
  • garlic paste, big squeeze
  • 2 tomatoes, chopped
  • 3 finger pinch salt
  • 2 tbsp Calabrian chili paste, big tablespoons
  • 2 tbsp capers
  • 12 Kamala olives, chopped
  • 1/4 cup olive oil, a large splash from a large free-flowing container
  • 1/2 lb spaghetti

Steps

1Boil the water

  1. Boil water for the spaghetti.

2Make the sauce

  1. Add a small squeeze of anchovy paste to a saucepan.
  2. Add a big squeeze of garlic paste.
  3. Add 2 tomatoes, chopped.
  4. Add 3 finger pinch salt.
  5. Add 2 tbsp Calabrian chili paste.
  6. Add 2 tbsp capers.
  7. Add 12 Kamala olives, chopped.
  8. Cook down, stirring periodically, until chunky, not a paste or liquid.

3Cook the spaghetti

  1. Cook 1/2 lb spaghetti.
  2. Add 1/4 cup olive oil to the saucepan.
  3. Stir the olive oil into the sauce.
  4. Drain the spaghetti, leaving a few tablespoons of the pasta water in the pan.

4Finish and serve

  1. Add the contents of the saucepan to the pan.
  2. Mix in the sauce and cook down so that the sauce is not runny.
  3. Serve.