There is nothing better than the perfect twirl of al dente spaghetti wrapping around your fork. Pair it with my new easy peasy take on Puttanesca and prepare yourself for a spaghetti experience that’s bold, bright and has the perfect bite.
WHAT YOU'LL NEED:
1 lb box of spaghetti
¼ cup extra virgin olive oil
4 garlic cloves, roughly chopped
6 anchovies, roughly chopped
1 cup pitted castelvetrano olives, torn into pieces
½ cup capers
1 tablespoon calabrian chili paste
28 oz. of crushed tomatoes
½ cup of pasta water, reserved
Juice of one lemon
½ cup flat leaf Italian parsley leaves, roughly chopped or torn
Red pepper flakes
WHAT YOU'LL DO:
Bring a pot of well-salted water to boil in a pot. When the water is boiling, add spaghetti and set the timer for 8 minutes.
In a large skillet over medium heat add ¼ cup extra virgin olive oil, 4 garlic roughly chopped, and 6 roughly chopped anchovies. Saute until garlic is lightly browned and anchovies are dissolved, about 2 minutes. Add in ½ cup capers, 1 cup pitted castelvetrano olives, torn into pieces, and 1 tablespoon chili paste and cook, stirring, for another 2 minutes. Add crushed tomatoes and bring to a simmer for 4 minutes. Taste the sauce and adjust flavors, adding black pepper, kosher salt, and red pepper flakes to your liking.
At 8 minutes, the spaghetti will have a toothsome resistance and stick to your teeth, just short of al dente. Use a pair of tongs to transfer the spaghetti into the pan of puttanesca sauce along with ½ cup of past water and let simmer for 2 minutes, stirring the pasta into the sauce.
When the center of the spaghetti pasta shows a small grainy bit in the center, the pasta is al dente! Remove the pan from heat. Squeeze fresh lemon juice into the pan along with the parsley leaves and give it one final stir.
Serve and Enjoy!
Watch me make it, step-by-step, here.