Spaghetti & Puttanesca Sauce
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 3 garlic cloves, minced
- 1 (35 ounce) can Italian plum tomatoes, drained & roughly chopped
- 1 tablespoon capers
- 2⁄3 cup oil-cured black olive, pitted and roughly chopped (I use greek Kalamata olives)
- 1 pinch dried red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1⁄8 teaspoon fresh ground black pepper
- salt, to taste
- 1 lb spaghetti
- 1 teaspoon dried parsley
- parmesan cheese
directions
- Heat the oil in a large saucepan over medium heat.
- Add the garlic, stir, 3 minutes.
- Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
- Taste the sauce and add salt and pepper if needed.
- Reduce the heat to very low, simmer another 15 minutes.
- Cook the spaghetti in plenty of boiling water until al dente; drain.
- Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.
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Reviews
-
Excellent sauce and easy to make. I love my puttanesca sauce a bit more spicy, So I increased red pepper flakes, add a few dashes of red pepper sauce (Tabasco) and about 1/4 teaspoon cayenne pepper. I also felt it needed to simmer more than twice to time to get to right thickness. In the last few minutes, I tossed in 4-5 large shrimp per person. This is a keeper Maine-iac!
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Puttanesca sauce is something that could be made with quickly and with few ingredients. The ingredients were common to an Italian kitchen. It isn't supposed to be cooked down into a sauce. The tomatoes would have been fresh, and would have been thrown in and cooked through, but still distinct. It's really good either way, but I prefer having the pasta almost ready to go when I throw the tomatoes in. Yum!
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Nice! I added a little sugar and extra dried chills, and simmered the sauce for a lot longer. Next time I'd use more olives and capers as they were few and far between. Then again, maybe I should have chopped the olives a lot finer and at 500 grams I used slightly more pasta than called for in the recipe which would be the equivalent of around 453 grams.
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It was dad's night to cook and I chose this. This was very good and very easy. I used diced canned tomatoes and fresh basil, because I like fresh basil. I even dropped some shrimp in it towards the end because when I worked in a restaurant during college that was how we served our Puttanesca. I served it over angel hair pasta for something different from spaghetti.
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RECIPE SUBMITTED BY
Maine-iac
Augusta, ME
I wove to cook, expewiment and modify wecipes. Oh, dat scwewy wabbit! I enjoy cooking on cowd Maine weekends whiwe hawing a few gwasses of wine! I awso wike outdoow gwiwwing at my wakeside camp in the summew, but wif cowd fwosty bwew!