Name: Spaghetti alla Puttanesca
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Diced tomatoes - 3 (28 ounce) cans; Extra-virgin olive oil - ⅔ cup; White onion, diced - 1; Fresh basil leaves, torn - 1 bunch; Anchovy paste - 1 tablespoon; Garlic, minced - 6 cloves; Dried oregano - 1 tablespoon; Baking soda - ⅛ teaspoon; Salt to taste - ⅛ teaspoon; Pitted black olives, chopped - 3 (6 ounce) cans; Balsamic capers, drained - 1 cup; Parsley leaves, chopped - 1 bunch; Spaghetti - 3 (16 ounce) packages; Red pepper flakes - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spaghetti alla Puttanesca

1. Diced tomatoes - 3 (28 ounce) cans

2. Extra-virgin olive oil - ⅔ cup

3. White onion, diced - 1

4. Fresh basil leaves, torn - 1 bunch

5. Anchovy paste - 1 tablespoon

6. Garlic, minced - 6 cloves

7. Dried oregano - 1 tablespoon

8. Baking soda - ⅛ teaspoon

9. Salt to taste - ⅛ teaspoon

10. Pitted black olives, chopped - 3 (6 ounce) cans

11. Balsamic capers, drained - 1 cup

12. Parsley leaves, chopped - 1 bunch

13. Spaghetti - 3 (16 ounce) packages

14. Red pepper flakes - 1 teaspoon

How to cook deliciously - Spaghetti alla Puttanesca

1. Stage

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.

2. Stage

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.

3. Stage

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