Spaghetti with Puttanesca Sauce

Spaghetti with Puttanesca Sauce
Recipe type: Entree
  • 28 ounces crushed tomatoes
  • 4 cloves of garlic, halved
  • 5 anchovy filets, chopped
  • 3 teaspoons olive oil
  • 2 ounces black olives, chopped
  • 2 tablespoons capers, soaked and drained
  • 2 tablespoons fresh parsley, chopped
  • 1 small red chile, chopped
  • Salt, to taste
  • 16 ounces spaghetti
  1. Lightly brown the garlic in hot oil.
  2. Add anchovies and crush to a paste with a fork.
  3. Add olives, capers, tomatoes and chile, and cook over medium-high heat for 10 minutes, stirring occasionally.
  4. Add parsley and cook for a couple minutes more.
  5. In a separate pot, cook the pasta until al dente.
  6. Drain well.Serve sauce over pasta.
  7. Add olives and capers or parsley as garnish.