ALEXIA'S SPAGHETTI PUTTANESCA
Pasta, Vegetables
Intermediate

ALEXIA'S SPAGHETTI PUTTANESCA

Classic puttanesca with olives, capers, chili, and San Marzano tomatoes simmered and tossed with spaghetti.

"Now that’s Italian!" - Alexia

50 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb spaghetti
  • 6 tbsp extra virgin olive oil
  • 6 cloves fresh minced garlic
  • 1 can black olives (crushed)
  • 1 jar green Spanish olives with pimentos (sliced)
  • 1 shallot (thinly sliced)
  • 2 tbsp capers (rinsed)
  • 1 bunch fresh parsley (chopped)
  • 1/4 cup grated Pecorino Romano cheese
  • 1 (28 oz) can San Marzano tomatoes (crushed)
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • Red chili flakes (to taste)

Instructions

1

Start the Sauce Base

Add olive oil to a large skillet over medium heat. Add minced garlic and sliced shallots, then sprinkle in red chili flakes to taste.

2

Sauté the Aromatics

Cook the garlic and shallots until translucent and fragrant, being careful not to burn them.

3

Add the Tomatoes

Stir in the crushed San Marzano tomatoes. Season with sea salt and cracked black pepper.

4

Add the Olives and Capers

Add the crushed black olives, sliced green olives with pimentos, and rinsed capers. Stir to combine.

5

Simmer the Sauce

Lower the heat and simmer the sauce on low for about 40 minutes, stirring occasionally.

6

Cook the Pasta

Bring a large pot of salted water to a rapid boil. Add the spaghetti and cook until extra al dente.

7

Combine Pasta and Sauce

Transfer the pasta directly into the sauce to finish cooking for a couple of minutes, allowing the flavors to meld.

8

Finish and Serve

Plate the pasta and top with grated Pecorino Romano cheese and lots of fresh chopped parsley. Mangiare!