Spaghetti alla Puttanesca
 
Prep time
Cook time
Total time
 
Sometimes I'll add chicken thighs or whatever protein we have lying around to balance out the meal
Author:
Recipe type: Poultry
Serves: 8
Ingredients
  • 4 medium cloves garlic, minced through garlic press
  • 1 pound bucatini
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes
  • 4 teaspoons anchovy paste
  • 1 (28-ounce) can diced tomatoes, drained, juices reserved
  • 3 tablespoons capers, rinsed
  • ½ cup black olives (kalamata is best!), pitted and chopped coarse
  • ¼ cup minced fresh parsley leaves
Instructions
  1. Bring 4 quarts of salted water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside. When water is boiling, add pasta and a drizzle of olive oil; stir to separate pasta. Halfway through cooking, collect ¼ cup of pasta water.
  2. Heat oil, garlic mixture, red pepper flakes, and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
  3. Cook pasta until al dente. Drain, then return pasta to pot; add ¼ cup reserved pasta water and toss to combine.
  4. Stir capers, olives, and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/spaghetti-alla-puttanesca-topped-with-pan-roasted-chicken-thighs/