Italian · Members
Spaghetti alla Puttanesca
A bold Neapolitan pantry pasta with melted anchovies, garlic, olives, capers and chili in a quick tomato sauce.
- Pantry staples only
- Big salty, briny flavor
- On the table in 30
Puttanesca proves that a great dinner can come straight from the pantry. Anchovies melt into the olive oil and disappear, leaving a savory depth rather than a fishy taste, while olives and capers bring salty, briny punch. The sauce simmers in the time it takes to boil the spaghetti. It is one of our test kitchen's favorite late-night meals.
Instructions
Bring a large pot of water to a boil and season it lightly with salt, since the anchovies, olives and capers add plenty of salt to the dish.
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