Pasta Puttanesca
Wat heb je nodig
- 400g dried spaghetti or linguine
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon red chili flakes (adjust to taste)
- 6 anchovy fillets, chopped (optional)
- 800g canned whole tomatoes, crushed by hand
- 100g black olives, pitted and roughly chopped
- 2 tablespoons capers, rinsed and drained
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Hoe maak je het?
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Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
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Sauté Garlic and Anchovies:
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic, chili flakes, and anchovies (if using). Cook, stirring frequently, until the garlic is golden and the anchovies dissolve into the oil, about 2 minutes.
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Add Tomatoes:
- Add the crushed tomatoes to the skillet. Bring to a simmer and cook for about 10 minutes, or until the sauce has thickened slightly. Stir occasionally, breaking up the tomatoes with a spoon.
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Mix in Olives and Capers:
- Stir in the olives and capers. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld together.
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Combine Pasta and Sauce:
- Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
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Serve:
- Serve the pasta hot, garnished with chopped parsley and grated Parmesan cheese if desired.
This classic Pasta Puttanesca brings a burst of Mediterranean flavors to your table. It's perfect for a quick weeknight dinner or a casual dining experience with friends. Enjoy!
