Spaghetti alla puttanesca
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Ingredients
- 1 lb spaghetti ($0.99)
- 28 ounce fresh roma tomatoes (or canned) ($0.00)
- 1 Tbsp tomato paste ($0.05)
- 6 anchovy fillets ($0.85)
- 1/2 cup black or kalamata olives pitted and sliced in half ($1.15)
- 2 Tbsp capers drained ($0.38)
- 3 garlic cloves, sliced ($0.09)
- 4 Tbsp olive oil ($0.48)
- fresh parsley finely chopped for garnish ($0.01)
- pinch red pepper flakes ($0.01)
- 1/2 cup panko bread crumbs ($0.60)
- salt and pepper ($0.01)
Instructions
- Prepare all your ingredients.
- If you’re using fresh tomatoes: core the tomatoes then slice in half lengthwise. Place a box grater over a medium-size bowl. Using the large holes on a box grater, hold the tomato half with the skin side against your palm. In a circular motion, very carefully remove flesh until you’re left with only the tomato skin. Discard the skin and, when finished, set the bowl aside.
- Make your stovetop bread crumbs. In a medium nonstick or cast-iron skillet, mix to evenly combine the 1/2 cup panko, 2Tbsp oil, a generous pinch of salt and pepper. Over medium low heat, stir frequently and cook until panko is golden brown, 3-4 minutes. Transfer to a bowl and set aside.
- Bring a large pot of water to a boil over high heat and add a good pinch of salt. While you’re waiting for the water to boil for the pasta, start making the sauce. In a large pan, heat 2 Tbsp oil over medium heat. Add anchovies and garlic. Saute for a few minutes using the back of your spoon to mash the anchovies until it starts to break down. Make sure not to burn the garlic.
- Add the tomato paste to the pan and mix together.
- Add the bowl with tomatoes into pan and stir to combine.
- Add the olives, capers and red pepper flakes and combine. Bring to a boil and simmer over low heat for 5-10 minutes to thicken sauce. Adjust seasoning with salt and pepper.
- When the pot of water starts to boil, add the spaghetti and follow the instructions on the package. Reserve ¼ cup pasta water and set aside. When the pasta is al dente, quickly drain and add to the saucepan. Toss until combined and cook for a few minutes. Adjust seasoning with salt and pepper and add pasta water if needed.
- When ready to serve, garnish with parsley. Top with bread crumbs. Enjoy!
Recipe Notes
* Note regarding pricing: The tomatoes used in this recipe are from our garden which is why there is no price listed. The price for the pantry items such as olives takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
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