Spaghetti Alla Puttanesca


  • 1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 cloves garlic, sliced
  • 4 anchovy fillets
  • 2 ounces pitted and sliced black olives
  • 1 tablespoon salted capers, rinsed and chopped
  • Pinch crushed red pepper
  • + 3 more ingredients
    • 1 pound spaghetti
    • 1 handful fresh parsley, leaved picked and chopped
    • Kosher salt and freshly ground black pepper, to taste

Bring a large pot of water to a boil.Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.In a large nonstick pan heat about 3 tablespoons olive oil and saute toget...

View full recipe at SpringPad


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