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Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Garlic: 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note)
- Anchovy Fillets: 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)
- Capers: 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note)
- Black Olives: 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note)
- Peeled Tomatoes: 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14-ounce can)
- Parsley: Small handful minced fresh parsley leaves
In a medium skillet, combine 4 tablespoons (60ml) oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.) Add capers and olives and stir to combine.
Visual cue
until garlic is very lightly golden, about 5 minutes
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Step help
Step timer
5:00
Target: 5 min
Watch for
about 5 minutes
until garlic is very lightly golden, about 5 minutes
Source
Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)
References
This step uses
- 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)
- 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note)
- 6 tablespoons (90ml) extra-virgin olive oil, divided
- Large pinch red pepper flakes
- 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note)
- 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note)
Equipment reference
- Medium Skillet, required
Techniques
- Cook, Primary
Full ingredient reference
- 6 tablespoons (90ml) extra-virgin olive oil, divided
divided
- 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note)
thinly sliced or finely chopped by hand (see note)
- 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons)
finely chopped (1 1/2 to 2 tablespoons)
- Large pinch red pepper flakes
- 1/4 cup capers, drained and chopped (about 2 ounces; 60g) (see note)
drained and chopped (about 2 ounces; 60g) (see note)
- 1/4 cup chopped pitted black olives (about 2 ounces; 60g) (see note)
- 1 cup (225g) whole peeled tomatoes, preferably San Marzano, roughly broken up by hand (about half a 14-ounce can)
preferably San Marzano, roughly broken up by hand (about half a 14-ounce can)
- One 5-ounce (140g) can oil-packed tuna (optional)
- Kosher salt
- 8 ounces (225g) dried spaghetti
- Small handful minced fresh parsley leaves
- 1 ounce (30g) finely grated Pecorino Romano or Parmesan cheese, plus more for serving
plus more for serving
- Freshly ground black pepper