I have been wanting to try making a puttanesca sauce for a while but the anchovies had been holding me back. I recently came across this post for spaghetti alla puttanesca which served as a reminder and was part of the inspiration to pick up some anchovies. The primary ingredients of a puttanesca, the anchovies, garlic, capers and olives are all tasty by themselves and promised to make a really tasty sauce. The sauce came together in very little time and it was really good! I enjoyed the heat added by the chili pepper flakes and it went well in a sauce that was packed full of flavour. Once again the anchovies melted into the sauce adding that bit of something not quite definable and yet very good. One of the great things about sauces is that they can be used for more than just pastas. I served some of my leftover puttanesca on some pan seared tilapia for a quick meal. The leftover puttanesca sauce was even tastier the second day.
Spaghetti alla Puttanesca
- 1 tablespoon olive oil
- 1/2 teaspoon red chili pepper flakes
- 1 onion (chopped)
- 2 cloves (chopped)
- 1 tablespoon anchovy fillets (chopped)
- 1 tablespoon capers (rinsed and chopped)
- 1 handful black olives (pitted and chopped)
- 1 28 ounce can diced tomatoes
- salt and pepper to taste
- 1 pound spaghetti (gluten free for gluten free)
- 1 handful parsley (chopped)
- 1 handful pecorino romano (grated, optional)
- Heat the oil in a pan.
- Add the chili pepper flakes and saute for 1 minute.
- Add the onion and sauted until tender, about 5-7 minutes.
- Add the garlic and anchovies and saute until fragrant, about 1 minute.
- Add the capers, olives, tomatoes, salt and pepper and simmer for 10 minutes.
- Cook the spaghetti.
- Remove the sauce from the heat and stir in the parsley.
- Plate the spaghetti and top with puttanesca sauce and garnish with pecorino romano.