Spaghetti Puttanesca
A quick and flavorful Italian pasta dish with olives, capers, and anchovies.
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- •3 oz Kalamata olivescoarsely chopped, some left whole for garnish
- •Capersrinsed and soaked
- •Anchoviesdissolved in oil
- •2 Garlic clovesminced
- •1 Red chili pepperminced, very spicy
- •4 tbsp Olive oilfor soffritto
- •Whole peeled tomatoescrushed into a pulpy sauce
- •Vermicelli or spaghetticooked al dente
- •Fresh parsleyfor garnish
- 1
Rinse and soak olives and capers to remove excess salt.
30 min
- 2
Coarsely chop most of the olives, leaving some whole for garnish.
2 min
- 3
Mince garlic and red chili pepper.
2 min
- 4
Heat olive oil in a pan and add garlic, chili, and anchovies to make a soffritto.
5 min
- 5
Crush whole peeled tomatoes into a pulpy sauce and add to the pan.
5 min
- 6
Add capers and olives to the sauce and cook until flavors meld.
5 min
- 7
Cook vermicelli or spaghetti until just short of al dente, then finish cooking in the sauce.
10 min
- 8
Garnish with fresh parsley and reserved olives before serving.
2 min
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Pizza
Any style of pizza