Ingredients with Measurements:
- 1 pound spaghetti
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup capers, drained
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions.
2. While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add olives and capers to the skillet and cook for 2-3 minutes.
4. Stir in crushed tomatoes, tomato paste, and parsley. Season with salt and pepper to taste.
5. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens.
6. Drain the spaghetti and add it to the skillet with the sauce. Toss to coat the spaghetti with the sauce.
7. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 14g
Carbohydrates: 70g
Protein: 14g
Sodium: 800mg
Substitutions for ingredients:
- Black olives can be substituted for Kalamata olives.
- Anchovy fillets can be added to the sauce for a more traditional flavor.
Variations:
- Add cooked shrimp or chicken to the sauce for a protein boost.
- Use spaghetti squash or zucchini noodles for a low-carb option.
Tips and tricks:
- Be careful not to overcook the spaghetti, as it will continue to cook in the sauce.
- Taste the sauce before adding salt, as the olives and capers can be salty.
- If the sauce is too thick, add a splash of pasta water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a large pasta bowl with a sprinkle of parsley on top.
Garnishes:
Fresh parsley, grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the sauce is too thick, add a splash of pasta water to thin it out.
Food safety advice:
- Make sure to cook the spaghetti to the proper temperature to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Spaghetti alla Puttanesca is a traditional Italian dish that originated in Naples. The name translates to "spaghetti in the style of a prostitute" and is said to have been a quick and easy meal for the ladies of the night to make between clients.
Flavor profiles:
Salty, tangy, spicy
Serving suggestions:
Serve hot with a side of garlic bread and a Caesar salad.
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Region: Italian