Spaghetti alla Puttanesca

Olives, capers, and anchovy paste lend layers of flavor to a big batch of delightfully briny spaghetti alla puttanesca.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 626 Calories

Ingredients

• salt to taste
• 1 tablespoon dried oregano
• 6 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 white onion, diced
• 1 tablespoon anchovy paste
• 3 (28 ounce) cans diced tomatoes
• 1 bunch fresh basil leaves, torn
• 3 (6 ounce) cans pitted black olives, chopped
• 1 cup balsamic capers, drained
• 1 bunch parsley leaves, chopped
• 3 (16 ounce) packages spaghetti
• 0.125 teaspoon baking soda
• 0.66666668653488 cup extra-virgin olive oil

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Step 2

Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.

Step 3

Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.