Pasta Puttanesca

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Sugo alla puttanesca is a simple sauce made of tomatoes, black olives, capers, and anchovies. Served with spaghetti makes Spaghetti alla puttanesca.

This comes together quickly, so prep everything before starting the water for pasta. Start the water, and then immediately start the sauce. By the time the water boils, you'll be done with the work in the sauce and just letting it simmer. Then while it simmers, the pasta cooks. Cook the pasta a little below al dente, then drain and add it to the sauce. Toss to coat, and let sit for a bit more for the pasta to finish cooking and soak up some of the sauce.

I combined two recipes I found to make this (this recipe from Vikalinka and this recipe from MyRecipes), so I wasn't quite sure how it'd turn out. Next time I'm going to chop up the capers to spread them out a bit. I'm also going to try parsley instead of basil, as is more traditional, and the Wikibooks recipe recommended adding some shrimp for protein...

Spaghetti with puttanesca sauce on a plate with bread and
butter

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