Italian-American Spaghetti alla Puttanesca
Italy
Published method, 12 steps.
Ingredients
- 5 tablespoons olive oil
- onions, chopped
- garlic, finely chopped
- 4 ounces (110 g / 2 small tins) anchovy fillets or anchovy paste
- capers, thoroughly rinsed
- 1–3 fresh or dried hot chile peppers, deseeded and finely chopped
- 1 standard, American-sized can (6 ounces / 170 g) pitted, black or kalamata olives, quartered
- 3 standard, American-sized cans (43.5 ounces / 1.23 kg) tomatoes, diced
- Salt to taste
- 1 teaspoon freshly-ground black pepper
- 3 tablespoons finely chopped parsley
- 1 gallon water
- dry spaghetti or linguine