Puttanesca Spaghetti

Ingredients

• 3 Garlic (small cloves, chopped)
• 1 Shallot (large; escallop shallot (or onion), chopped)
• 6 Anchovies (choose ones packed in olive oil; chopped)
• 2 tbsp Extra-virgin olive oil (plus extra for serving)
• 400 g Finely chopped tomatoes
• 100 g Black olives (halve some; leave some whole)
• 25 g Capers
• 300 g Dry spaghetti
• 2 tbsp Fresh parsley (chopped)
• 0.333 cup Pasta cooking water (reserved from cooking the spaghetti)
• Extra-virgin olive oil (extra for serving; drizzle)

Steps

1. 1

   Finely chop the shallot, garlic, and anchovies. Halve some of the black olives and leave the rest whole.

2. 2

   Heat the measured extra-virgin olive oil in a large frying pan over medium heat.

3. 3

   Add the chopped shallot and cook for about 6 minutes, until soft. Reduce the heat slightly if it begins browning too quickly.

4. 4

   Add the chopped garlic and cook for a further 2 minutes, stirring occasionally.

5. 5

   Add the chopped tomatoes, black olives, capers, and chopped anchovies to the pan. Mix to combine.

6. 6

   Reduce the heat to low and cook the sauce for about 15 minutes, until it thickens slightly and its flavor intensifies.

7. 7

   While the sauce cooks, boil the spaghetti according to the package directions, approximately 8 minutes. Reserve about 1/3 cup of the pasta cooking water, then drain the pasta.

8. 8

   Add the drained spaghetti and a little of the reserved pasta water (about 1/3 cup) to the sauce. Toss until the pasta is coated.

9. 9

   Serve in bowls with chopped parsley and a drizzle of extra-virgin olive oil.

Notes

The author lists the olive oil for serving without a quantity; the pasta water is described as about 1/3 cup. The recipe says to cook the spaghetti according to package directions (approximately 8 minutes).

Nutrition per serving

• main
• Italian
• pasta
• date night
• Valentine's Day
• stovetop