– 400g spaghetti or linguine – 600g canned whole tomatoes – 2.5 dl / 1 cup olives – 1.25 dl / 0.5 cup olive oil – 2 medium sized onions – 1 dl / 0.4 cup capers – 0.5 msk / 0.5 tbsp anchovies (2 fillets ish) – 1 pinch red pepper flakes – 4 cloves of garlic – A bunch of Parmesan and parsley
**Method**
1. Prep all the ingredients. Grate the Parmesan cheese and chop the parsley. Coarsely chop the garlic, onion, and anchovies. Measure up the olives, capers, tomatoes, pasta, red pepper flakes and olive oil. Keep everything in its own container for easy access during cooking
2. Hand-crush the tomatoes, breaking them down into smaller pieces until you have a relatively smooth (but not too smooth) sauce
3. Set a pot of water on the stove to boil for the pasta, salt the water generously
4. Heat a pan over medium heat
5. Add the olive oil in the pan and add the onion, anchovies, and red pepper flakes. Sauté these for about 5 minutes until the onions are translucent and the anchovies have melted into the oil
6. Add the capers, olives, and garlic to the pan. Continue cooking for an additional 4-5 minutes
7. Stir in the crushed tomatoes and let them simmer for another 5-6 minutes
8. Remove the pan from the heat
9. Cook the pasta in the boiling water according to the package instructions. But cook it for 1-2 minutes less, just shy of al dente. The pasta will finish cooking in the sauce later on
10. When the pasta starts to become ready, reheat the sauce over medium heat
11. Add the cooked pasta to the pan with the sauce and mix well. Add a few splashes of pasta water (1.5 dl / 0.75 cup ish, add more if needed) to thicken the sauce. Allow the pasta and sauce to cook together for an additional 2-3 minutes until it gets a bit more creamy in its consistency
12. Sprinkle in the chopped parsley and some of the grated Parmesan, stirring until everything is well combined. Taste and add more salt, olive oil, or a splash of lemon juice / vinegar if needed
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**Spaghetti alla puttanesca**
Yields: 4 servings
– 400g spaghetti or linguine
– 600g canned whole tomatoes
– 2.5 dl / 1 cup olives
– 1.25 dl / 0.5 cup olive oil
– 2 medium sized onions
– 1 dl / 0.4 cup capers
– 0.5 msk / 0.5 tbsp anchovies (2 fillets ish)
– 1 pinch red pepper flakes
– 4 cloves of garlic
– A bunch of Parmesan and parsley
**Method**
1. Prep all the ingredients. Grate the Parmesan cheese and chop the parsley. Coarsely chop the garlic, onion, and anchovies. Measure up the olives, capers, tomatoes, pasta, red pepper flakes and olive oil. Keep everything in its own container for easy access during cooking
2. Hand-crush the tomatoes, breaking them down into smaller pieces until you have a relatively smooth (but not too smooth) sauce
3. Set a pot of water on the stove to boil for the pasta, salt the water generously
4. Heat a pan over medium heat
5. Add the olive oil in the pan and add the onion, anchovies, and red pepper flakes. Sauté these for about 5 minutes until the onions are translucent and the anchovies have melted into the oil
6. Add the capers, olives, and garlic to the pan. Continue cooking for an additional 4-5 minutes
7. Stir in the crushed tomatoes and let them simmer for another 5-6 minutes
8. Remove the pan from the heat
9. Cook the pasta in the boiling water according to the package instructions. But cook it for 1-2 minutes less, just shy of al dente. The pasta will finish cooking in the sauce later on
10. When the pasta starts to become ready, reheat the sauce over medium heat
11. Add the cooked pasta to the pan with the sauce and mix well. Add a few splashes of pasta water (1.5 dl / 0.75 cup ish, add more if needed) to thicken the sauce. Allow the pasta and sauce to cook together for an additional 2-3 minutes until it gets a bit more creamy in its consistency
12. Sprinkle in the chopped parsley and some of the grated Parmesan, stirring until everything is well combined. Taste and add more salt, olive oil, or a splash of lemon juice / vinegar if needed
13. Garnish with more Parmesan and parsley
Where’s the roast beef?