Classic Spaghetti Puttanesca

Name: Classic Spaghetti Puttanesca
Prep time: 15 min
Total time: 30 min
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 cups grape tomatoes, quartered lengthwise; 2 tablespoons capers, rinsed, drained, and coarsely chopped; 3 anchovy fillets, minced; 1/3 cup pitted Kalamata or other brined black olives, coarsely chopped; 2 garlic cloves, minced; 1 1/2 cups tomato puree (from a 15-ounce can); Coarse salt and ground pepper; 1 pound spaghetti

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Prep Time: 15 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

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1/4 cup extra-virgin olive oil1 1/2 cups grape tomatoes, quartered lengthwise2 tablespoons capers, rinsed, drained, and coarsely chopped3 anchovy fillets, minced1/3 cup pitted Kalamata or other brined black olives, coarsely chopped2 garlic cloves, minced1 1/2 cups tomato puree (from a 15-ounce can)Coarse salt and ground pepper1 pound spaghetti

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Instructions

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Step 1

In a large skillet, heat oil over medium-high. Add grape tomatoes, capers, anchovies, olives, and garlic; cook until fragrant and tomatoes soften, about 5 minutes. Add tomato puree and season with salt and pepper; cook 2 minutes (sauce will be separated).

Step 2

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a thin sauce that coats pasta. Season to taste with salt and pepper, and serve immediately.