How to Make Spaghetti Puttanesca

Peel 2 cloves of garlic and give them a rough chop.

Chop 2 anchovy fillets until they form a paste.

Mix the garlic and anchovies with chili flakes to create a paste.

Chop cherry tomatoes in half.

Chop black Kalamata olives.

Roughly chop some parsley, removing some stems if desired.

Heat olive oil in a pan over medium heat.

Add the anchovy garlic and chili paste to the pan and fry for about 5 minutes until fragrant.

Add the halved cherry tomatoes to the pan and cook until they soften, but do not turn into complete moisture.

Add 1 can of chopped tomatoes to the pan and mix well.

Add the chopped olives and capers to the sauce and mix thoroughly.

Drain the spaghetti and reserve the pasta water.

Add reserved pasta water to the sauce to achieve desired consistency.

Mix the drained spaghetti with the sauce until well combined.

Add chopped parsley to the dish and mix in.

Serve in a warm pasta bowl, ensuring each serving has plenty of all components.

Sprinkle chili flakes on top for extra heat and drizzle with extra virgin olive oil.

Equipment Needed

Spice Level: