Spaghetti alla Puttanesca Recipe by Pasquale Sciarappa

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.

Chop garlic really thin and set aside.

Cut plum tomatoes in half and remove seeds, setting seeds aside.

Heat olive oil in a pan.

Add chopped garlic to the oil and warm it up.

Add anchovies to the pan and stir until they dissolve.

Add capers to the pan and sauté together with garlic and anchovies.

Add hot pepper flakes to the pan.

Pour in white wine and let it cook without boiling.

Add plum tomatoes to the pan and cook for about 10 minutes.

Season the sauce with a little salt and black pepper.

Boil water for spaghetti and add salt to it.

Cook spaghetti for about 10-11 minutes until al dente.

Reserve some pasta water before draining the spaghetti.

Add drained spaghetti to the sauce and mix well, adding reserved pasta water if necessary.

Serve with grated pecorino cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens