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Spaghetti Alia Puttanesca

Budget.Gourmet's picture
According to my husband there is nothing better tasting than my Spaghetti Alia Puttanesca! Little does he know that the actual credit goes to this wonderful Spaghetti Alia Puttanesca recipe! Try it!
  Olive oil 3 Tablespoon
  Onion 1 Large, peeled and chopped
  Green bell pepper 1 , seeds and membranes removed, chopped
  Garlic cloves 2 Large, peeled and minced
  Canned crushed italian tomatoes 28 Ounce (1 Can)
  Canned anchovies 2 Ounce, drained and chopped (1 Can)
  Pimento stuffed green olives 16 , sliced
  Capers 1 Tablespoon
  Chopped fresh basil leaves/2 teaspoons dried basil 1⁄4 Cup (4 tbs)
  Dried red pepper flakes 1⁄4 Teaspoon
  Black pepper To Taste
  Spaghetti 12 Ounce (0.75 Pound)

In a large, heavy skillet, heat the oil until hot and fragrant.
Add the onion and green pepper, and saute them over medium-high heat for 5 to 7 minutes until soft.
Add the garlic and cook 30 seconds longer.
Add the tomatoes and anchovies and simmer for 10 minutes.
Stir in the olives, capers, basil, red pepper flakes, and black pepper and simmer for an additional 20 minutes.
While the sauce is cooking, prepare the spaghetti (or other pasta of your choice) according to the package directions.
Drain the pasta and pour the sauce over it, tossing to distribute evenly.

Recipe Summary

Main Dish

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Spaghetti Alia Puttanesca Recipe