How to Make Spaghetti alla Puttanesca | Rachael Ray

anchovies

🥗Healthier: canned tuna

💰Cheaper: sardines

Canned tuna provides a similar umami flavor while being more accessible.

black olives

🥗Healthier: green olives

💰Cheaper: kalamata olives

Kalamata olives are often less expensive and add a different flavor profile.

Heat 4-5 tablespoons of olive oil in a pot with a tight fitting lid until it just starts to ripple in the middle.

Add anchovies to the pot, cover with the lid, and let them melt while mushing them up with a wooden spoon.

Add 1 clove of crushed garlic to the pot.

In a separate pan, add butter and let it melt with one clove of crushed garlic to make croutons.

Add capers, oil cured olives, and white vermouth to the pot, and let it reduce by half to burn off the alcohol.

Sprinkle in bread crumbs and toast them until golden brown and nutty.

Add the fresh cherry tomatoes to the pot, tear and drop in parsley leaves, then cover with a lid to let them collapse.

Salt the pasta water generously and add spaghetti, cooking it just shy of al dente.

Reserve 1/2 to 3/4 cup of pasta water before draining the spaghetti.

Combine the drained spaghetti with the sauce, add half of the parsley, and toss with some reserved starchy water to combine.

Use extra bread crumbs as croutons or toppings for salads or soups, and finish with the remaining parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens