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My review
Spaghetti alla Puttanesca
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Accepted in the Beloved
"Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients."
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Ingredients
1 h 25 m servings 626Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.
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Footnotes
- Cook's Note:
- Use any combination of diced and/or pureed tomatoes.