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Spaghetti Puttanesca

puttanesca.jpg

Well, I'm probably not eating today but that doesn't mean you all can't. I got this recipe years ago, I think from the New York Times, but now I pretty much wing it and thought I'd share it with you. It's a great pantry meal (i.e., I keep everything in my pantry and can make it in the time it takes to boil water), hope you like it too.

1 16oz box of spaghetti (or really whatever pasta you like)
1 28oz can Whole Italian tomatoes (or a good brand of crushed - like Muir Glen, or heck, even diced would probably work too)
1 can anchovies (or maybe 5 fillets from a jar if you can find)
1 - 2T capers (rinsed and drained)
pitted kalamata olives (I prefer fresh from the olive bar but keep a jar in the pantry just in case; I've also used green and plain bland black ones in a pinch - I use a good handful - adjust based upon how much you like olives).
1 medium onion
parsley (decent amount of fresh, or a couple of tablespoons of dried)
basil (1 -2 T dried - Chris likes a lot of herbs)
oregano (1T dried)
crushed red pepper - a dash

Dice the onion and saute with the anchovy in olive oil in a large fry/saute pan. Break down the anchovy with the back of a wooden spoon. When onions are a bit soft, toss in pretty much everything else (if using whole tomatoes, break up with back of same spoon). When it boils, bring it down to a simmer.

Meanwhile, bring a large pot of water to a boil. When it's boiling, add some salt to the pot, and give it a minute to return to a boil before tossing the pasta in (it's quicker to do it this way than salt the water from the beginning - it takes longer for salted water to come to a boil). Once the pasta is done, toss it with sauce and serve with some parmigiano reggiano atop if you like.

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Other Thinks (9)

mmm Thanks for posting this! I love puttanesca but haven't made it in ages. I have some capers in salt that need to be used up - Dinner tonight!

Kim, no garlic?

Hey, Kim,
Sounds like the Emend helped you quite a bit this time... hope I'm right!
Thanks for the pantry pasta. That's already cut and pasted into my laptop cookbook!
Ciao, bella,
Brenda
xoxo

Kim [TypeKey Profile Page]:

Nope, no garlic.

This looks great. I've had it in restaurants but never made it at home, so thanks for the recipe!

One of the few unhappy things about living in Sevilla is ... no kalamata olives!!!

Kim [TypeKey Profile Page]:

Azahar, there must be other good olives you can sub though.

sandrac:

Kim, this looks great! I also love puttanesca.

Maybe this is what I should cook Christmas Day (I like to stick with traditional Christmas fare.....)

I'm not sure how, but I don't think I have ever had puttanesca. I am not a black olive fan but love green olives. I am going to have to give this a try.

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