Best Spaghetti Puttanesca Recipe: How I Make Spaghetti Puttanesca

Heat a medium pan over medium heat and add a good glug of olive oil.

Add anchovies to the pan and sauté until they disintegrate and form a base of flavor.

Add 3.5 cloves of minced garlic to the pan, ensuring it doesn't overheat or toast.

Add 2 de-seeded chopped serrano peppers to the pan.

Stir in 1 teaspoon of minced capers and half a can of chopped black olives.

Add a full 28-ounce can of tomatoes to the mixture and bring to a gentle simmer.

Add 1 teaspoon of crushed red pepper to the sauce.

Optionally, add a glass of red wine to the sauce and bring it to a simmer.

Let the sauce simmer for about 5 to 10 minutes to let the flavors infuse together.

In a separate pot, bring water to a rolling boil and add a small amount of salt.

Add spaghetti to the boiling water, using about two handfuls for three servings.

Set a timer for 8 minutes for the spaghetti, testing for al dente doneness.

Stir the spaghetti once to break apart the strands and leave the lid off while cooking.

Check the sauce periodically while the spaghetti cooks, adjusting seasoning as needed.

Equipment Needed

Spice Level: