This classic Italian recipe can be made with the anchovies or without.

Spaghetti Puttanesca

spaghetti

salt and ground pepper

olive oil

garlic cloves,

red pepper

anchovies, (optional)

(28 ounces) whole tomatoes, and their juice

capers

kalamata olives

Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.

Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.

Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.

Where in the video did she add the crushed red pepper flakes???
Don’t like watching her..she spills ingredients often and changes up the recipe to suit her taste...annoying!

Perfect just as is, I use Romano cheese to top it off
And the anchovies were great In the sauce and no salt in the pasta water. We watch our salt intake with anchovies, olives and a touch of Romano is all you need for salt!

Another Middle School Cooking Class hit.  I am trying to show them some easy recipes that they can do for themselves as they get older.  Make them at home now, make them later when in college and have them become part of their lives as adults.

I have made this recipe several times, and it always turns out yummy.  I used it in my middle school cooking class and they loved it!

I love the idea of using what is in my pantry for dinner. So often I think we have nothing to eat and do not think to add some of my pantry staples together. I made this tonight, but left out the black olives and substituted sauteed chicken for the anchovies. I Also added fresh parsley at the end and topped with shredded parmesan. It was absolutely delicious. The whole family loved it.

It would be better to use pounded anchovies, with a mortar. 
When you toss the pasta, you can sprinkle with parsley.

Look here for my recipe: http://www.academiabarilla.com/recipes/lazio/spaghetti-with-puttanesca-sauce.aspx

Just made this tonight for dinnner.  It was really good!  And so easy to make.  I omitted the anchovies, but next time may try anchovy paste instead.  I will definitely be making this again!

This is a great dish and very easy to make.

i love this dish. add more red flakes for extra heat. sauce has a thick body to it so it holds well to the pasta. i make this often for a satisfying dish and it comes together quickly. these ingredients are great to always have on hand in the pantry. perfect for entertaining too. all you need is a bread, salad, a good red wine and you have a low cost but delicious meal for your guests.

This made a quick and delicious dinner. And as is the case with many pasta dishes, it tasted even better the second night.

Great summer pasta.  Our family loves pasta, and this is a great alternative to summer pasta.  I roasted beefsteak tomatoes cut side down in oven with garlic and olive oil first.  I also added lemon and goat cheese for a cold summer pasta dish.  Vola.

This weeknight classic couldn’t be easier to make, and best of all, most of the ingredients come straight from your pantry. Everyday Food editor Sarah Carey shows you how to put the most flavor into this super-speedy pasta dish.

spaghetti puttanesca

Prep Time: 10 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

Instructions

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