Spaghetti Puttanesca – A Pasta Dish That’s Meemaw Approved

Happy New Year from our winter snowbird nest in Florida! I know it’s been a LONG time since I’ve shared a new blog post with all of you, but I think this is the last “test” of my newly updated website that now boasts extra security measures for all of us. Today I’m writing this post to share a recipe and to make sure that part of my website is working properly. Here is my newest pasta creation. Spaghetti Puttanesca!

Somebody posted the pasta named Puttanesca on a Facebook page I follow, and when I realized I already had all the ingredients in my cupboard I decided to broaden my pasta horizons and whip up a batch. And after one try it is already on my list of favorite pasta dishes!

The best part of the pasta dish? You probably have almost all of the ingredients in your cupboard already! OK, maybe not anchovies. But trust me when I tell you…you need to run out right now and buy some! And some capers too.

Tell me who doesn’t already have some pasta and some red pepper flakes in the cupboard?

And before you throw a hissy-fit about the anchovies in this dish…let me set the record straight.

Those salty little fish melt away completely into the sauce. And I guarantee you’ll never know they’re in there. Except for the amazing depth of flavor of the delicious sauce. This is NOT a “fishy” dish!

MEEMAW’S TIP: Just remember to add less salt to your pasta water since the anchovies and capers contain a good amount of salt already. (I rinse the capers before adding to the sauce.)

If you’re in a hurry to whip up a meal, this puttanesca sauce can be made, from start to finish, in the time it takes to boil your spaghetti noodles! It’s a dump and chop and stir creation.

I undercook my pasta by a minute or two, and I stir it into the skillet full of sauce to allow the flavors to “marry” and the pasta to absorb some of the incredible flavors in the sauce.

I stirred in a BIG handful of fresh chopped parsley. Because everybody knows we eat with our eyes first! (Those fresh flecks of green can brighten up the flavors in almost any pasta dish.)

No pasta is really complete without a shower of Parmesano Reggiano as the crowning glory!

So pour yourself a glass of wine (or two) and head to the kitchen. You’re just minutes away from this amazing meal.

Your fork will be doing a Happy Dance…straight to your mouth!

5 from 1 vote

Print

Spaghetti Puttanesca

Ingredients

• 1 14.5 oz. Can Diced Tomatoes
• 1 "Handful" Kalamata Olives (diced)
• 3 or 4 Cloves Fresh Garlic (minced)
• 1 2 oz Can Anchovies
• 1 Tblsp Capers (Drained and Rinsed)
• 1 16 oz Box Dry Spaghetti
• Extra Virgin Olive Oil
• Fresh Parsley (chopped)
• 1/4 tsp Red Pepper Flakes (or to taste)
• Grated Parmesan Cheese (to taste)

Instructions

1. Fill a large pot with water and add some salt, and bring it to a boil. In a separate skillet add a swirl of Extra Virgin Olive Oil and add the chopped garlic, capers, red pepper flakes, chopped Kalamata olives and the anchovies. Stir and simmer on medium heat until the garlic is fragrant and the anchovies have disintegrated. Add the diced tomatoes and stir to combine. When pasta is almost cooked, drain it and add it to the skillet of sauce and stir to combine. If the sauce it too thick, stir in some pasta water. At the last minute stir in a large handful of chopped parsley. To serve, top each serving with a sprinkle of Parmesan cheese.