Spaghetti Alla Puttanesca

This spaghetti dish is a bold, savory classic! Briny olives, zesty capers, and fragrant herbs blend with garlicky tomato sauce for an irresistible umami-packed bite.

📝 Ingredients

• 1 pound spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic
• 1-2 teaspoons anchovy paste (to taste)
• 1 14oz can chopped tomatoes
• Crushed red pepper flakes (to taste)
• 1 teaspoon dried oregano
• fresh parsley (a good handful )
• 8 basil leaves (chopped)
• 1 tablespoon capers (drained )
• 1 cup olives ((I used black and Kalamata olives))
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Bring a large pot of water to a boil and cook your pasta until just undercooked.
2. 2While the pasta cooks, heat the olive oil in a large saucepan and saute the garlic for about a minute until lightly browned (being careful not to let it get too dark).
3. 3Add the anchovy paste and dissolve into the oil (about 30 seconds)
4. 4Add the tomatoes red pepper flakes, and herbs. stir to combine.
5. 5Reserve a half cup of pasta water before draining. Drain the pasta, add it to the sauce along with the olives and capers.
6. 6Cook until the pasta is cooked, adding pasta water as needed to loosen.
7. 7Taste and season as needed before serving.