Spaghetti alla Puttanesca

Italy

Published method, 6 steps.

Ingredients

• 600 grams (21 ounces) uncooked spaghetti
• 4 tablespoons extra-virgin olive oil
• 115 grams (4 ounces) unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version)
• 5 cloves of garlic, finely chopped
• 200 grams (7 ounces) black olives, pitted and chopped
• 2 tablespoons salted capers, washed well and coarsely chopped
• 1–3 small dried chile peppers, chopped (optional)
• 900 grams (roughly 2 pounds) plum tomatoes, peeled and puréed
• 2 tablespoons chopped parsley
• Salt to taste

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