Spaghetti alla Puttanesca

• 600 grams (21 ounces) uncooked spaghetti
• 4 tablespoons extra-virgin olive oil
• 115 grams (4 ounces) unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version)
• 5 cloves of garlic, finely chopped
• 200 grams (7 ounces) black olives, pitted and chopped
• 2 tablespoons salted capers, washed well and coarsely chopped
• 1–3 small dried chile peppers, chopped (optional)
• 900 grams (roughly 2 pounds) plum tomatoes, peeled and puréed
• 2 tablespoons chopped parsley
• Salt to taste

Ingredients for 7 servings (1.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Put the olive oil, garlic, and anchovy paste in a skillet over medium heat.

   Stovetop
2. 2

   Before the garlic browns, add the olives, capers, tomato sauce, and chile peppers.

3. 3

   Add 2–3 pinches of salt, mixing over high heat. Then lower the heat and allow to simmer for 15 to 20 minutes.

   Stovetop
4. 4

   Meanwhile, cook the spaghetti in salted water (at least 4 quarts of water per pound of spaghetti being cooked). Strain it when it's al dente.

5. 5

   Place pasta in a large serving bowl, and coat it with sauce. Then, sprinkle it with chopped parsley.

6. 6

   Mix and serve hot.