Spaghetti alla Puttanesca

Well… I must say, Victor has done it, again! An absolutely delicious dinner using a few simple ingredients from the cupboard.

I’m not sure who named a pasta dish after a bunch of working women, but it’s a delicious meal, regardless of the name – and it’s ready in literal minutes.

It is more often than not made with canned tomatoes, but we had grape tomatoes in the ‘fridge that needed using up – they were the inspiration for the dish.

Spaghetti alla Puttanesca

A quick, fresh sauce can be made with just about anything in the kitchen – sauce doesn’t always have to simmer on the stove for hours and hours. We tend to can the long-simmered sauce and make quick sauces the rest of the time.

A good thing to do is to cook the spaghetti about 80% of the way and finish it off in the sauce.

Spaghetti alla Puttanesca

  • olive oil
  • 3 cloves garlic, minced
  • 3 anchovy fillets
  • 12 oz grape tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup kalamata olives
  • 2 tbsp capers
  • 1/2 cup white wine
  • 1/2 cup pasta water
  • oregano
  • crushed red pepper flakes, to taste
  • salt and pepper, to taste
  • Spaghetti

Cook spaghetti in boiling salted water until about 80% done. Drain and set aside about a cup of pasta cooking water.

In a large skillet, sauté garlic and anchovies in olive oil until anchovies begin to break apart. Add tomato paste and cook briefly. Add a splash of white wine, then add the tomatoes, olives, and capers. Cook until the tomatoes begin to break down.

Add the crushed red pepper, to taste, and a hefty pinch of good oregano. Add salt and black pepper, to taste.

Add the cooked spaghetti and about a half-cup of pasta water. Simmer until spaghetti is cooked to your liking.

Finish with freshly grated parmigiano reggiano.

A simple dish where you get to taste every one f the individual components.