It was almost two years ago to the day that I last made Spaghetti Puttanesca. As I made my meal plan for the week, I went to my "yum" category here to find some things to make that we've enjoyed in the past, rather than my typical always searching for something new to make. I chose this one because, not only did we really enjoy it, but it was fast, easy, and would satisfy Meatless Monday!
As I've said before, I love a pantry meal, and this fits that bill. Although the recipe calls for whole tomatoes, this time around, I used crushed ones. It made for a much more saucy recipe (I like it SAUCY!), but was just as tasty.
- 1 pound spaghetti
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper
- 6 rinsed anchovies, (optional)
- 1 can (28 ounces) whole tomatoes, and their juice
- 2 tablespoons capers
- 1/2 cup chopped pitted kalamata olives
- Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
- Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.
Read more at Marthastewart.com: Spaghetti Puttanesca - Martha Stewart Recipes