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Spaghetti alla Puttanesca Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 Tblsp. olive oil
1/2 cup minced onion
3 cloves garlic, minced
3-4 canned anchovies, chopped
2 Tblsp. tomato paste
1/2 tsp. red pepper flakes
1/2 tsp. sugar
1 28 oz. can crushed tomatoes
1/2 cup white wine or chicken broth
2 Tblsp. fresh oregano leaves
2 Tblsp. small capers
3/4 cup pitted olives, roughly chopped
1/4 cup chopped fresh parsley
Directions:
Directions:
Heat the olive oil over medium-high heat in a large, deep skillet. When the oil is hot, add the onions and saute until soft and translucent (about 4-5 minutes). While the onions are cooking, stir in the anchovies along with some of the oil from the can. Add the garlic and cook an additional minute.
Mix in the tomato paste and cook for 2 minutes, stirring occasionally. Add the crushed tomato, wine or broth, oregano, red pepper flakes, sugar, and olives. turn the heat down to a gentle simmer.
Bring a large pot of water to a boil. Add the spaghetti to the water, then add the capers to the sauce. Cook the pasta according to the package to al dente.
Drain the pasta and transfer to a large bowl. Drizzle a little oil over the pasta and mix. Stir the parsley into the pasta sauce. Mix the pasta with the sauce, then serve garnished with dill.

 

 

 

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