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Snappy Spaghetti a la Puttanesca

Snappy Spaghetti a la Puttanesca

1 lb. spaghetti
¼ c. extra-virgin olive oil
Pinch hot chile flakes
1 T. minced garlic
6-8 anchovy fillets, rough mash with fork
2 c. cherry tomatoes, halved
15 kalamata olives, pitted, rough chop
¼ c. capers, rough chop
Large pinch brown sugar
Sea salt/black pepper, to taste
Grated parmesan cheese, optional

  1. Cook spaghetti in boiling salted water until slightly undercooked, strain.
  2. Heat olive oil in large pan over medium heat.
  3. Add chile flakes and garlic and saute 2 minutes.
  4. Add mashed anchovies and saute for 30 seconds.
  5. Add tomatoes and saute for 8 minutes until tomatoes begin to create light sauce.
  6. Mix the olives, capers, brown sugar, salt and pepper into the sauce.
  7. Add the cooked spaghetti, reduce heat to medium and use tongs to stir until pasta absorbs sauce. Sprinkle with parmesan cheese if desired.
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