Fall

Pasta Puttanesca

Photo by sarah kieffer | the vanilla bean blog
Author Notes

Recipe inspired by Cooks Illustrated.

A few notes from Larry:
- You can also add mushrooms to this dish. Add 1 cup, chopped, along with the shallots.
- Sausage is a nice addition as well. Add raw sausage with the shallots or cooked sausage at the very end.
- Don't omit the capers or anchovies! Otherwise, "you are just making spaghetti sauce." —sarah kieffer | the vanilla bean blog

  • Serves 4
Ingredients
  • 1/2 pound spaghetti
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 4 to 5 garlic cloves, minced or pressed
  • 1 pinch red pepper flakes
  • 1/2 cup Kalamata olives, chopped coarse
  • 1 tablespoon capers
  • 4 anchovy fillets, minced
  • 28 ounces canned, diced tomatoes, drained (or 4 cups fresh)
  • 1/8 cup red wine
  • Parmesan cheese, grated
  • Fresh basil leaves, chopped
In This Recipe
Directions
  1. Cook the pasta until al dente in 4 quarts of salted, boiling water.
  2. While the water is boiling, heat the olive oil in a large skillet. Sauté the shallots until translucent, then add the garlic, red pepper flakes, olives, capers, anchovies, tomatoes, and the wine. Cook for about ten minutes, until the tomatoes start to break down.
  3. Divide the pasta between four plates, then divide the sauce evenly over the pasta. Serve with freshly grated Parmesan and chopped basil.

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