Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)

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 From Serious Eats this was a very healthy meatless meal.



  • 6 tablespoons (90ml) extra-virgin olive oil, divided

  • 4 medium garlic cloves, thinly sliced or finely chopped by hand (see notes)

  • 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)

  • Large pinch red pepper flakes

  • 1/4 cup capers, drained and chopped 

  • 1/4 cup chopped pitted black olives USED KALAMATA

  • 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14-ounce can)

    • One 5-ounce (140g) can oil-packed tuna(optional) DID NOT USE

    • Kosher salt

    • 8 ounces (225g) dried spaghetti

    • Small handful minced fresh parsley leaves

    • 1 ounce (30g) finely grated Pecorino Romano or Parmigiano Reggiano cheese, plus more for serving

    • 1/4 teaspoon freshly ground black pepper


      In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.

      Add tomatoes, stir to combine, and bring to a bare simmer. If using, stir in canned tuna, flaking it gently with a fork. DID NOT USE Remove from heat.

      Meanwhile, in a 12-inch skillet, 12-inch sauté pan, or large saucepan of lightly salted boiling water, cook spaghetti until just shy of al dente, about 2 minutes less than package directions.

      Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander, reserving 1 cup of the cooking water. Add drained pasta to sauce. 

    • FUN FACT:
    • A Low-Water Boil and Saucy Finish for Better Spaghetti 

    • Meanwhile, I get the spaghetti cooking, using a 12-inch skillet or a sauté pan; there's no need to waste energy, time, and water bringing a huge pot to a boil (especially in water-strapped California). In fact, the dish comes out even better with the low-water method of pasta cooking, as it increases the concentration of starch in the water, which will help the sauce thicken and cling to the noodles later on.

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