Zesty Spaghetti A La Puttanesca Recipes

Steps:

• Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.

Steps:

• While the spaghetti cooks in salted boiling water, prepare the sauce. Heat up some olive oil in a large saucepan. Add the garlic and chili pepper, to taste. When the garlic is golden, add the anchovies, olives, capers, and walnuts.
• Let the mixture cook for about 1 minute before pouring the crushed plum tomatoes into the pan. Cook for approximately 10 minutes on medium heat.
• About a minute before the al dente stage, drain the spaghetti and add it to the saucepan, allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a warm plate. Serve immediately.

Steps:

• Cook spaghetti in boiling salted water until it is slightly undercooked about 1 minute away from being al dente, drain.
• Heat the olive oil in a large skillet on medium heat.
• Add chili flakes and garlic.
• Saute garlic for 2 minutes is fragrant and golden.
• Add the mashed anchovies and saute 30 seconds.
• Add cherry tomatoes and for 8-10 minutes until the tomatoes begin to create a light sauce.
• Once the tomatoes have sauced up, mix the olives, capers, brown sugar, sea salt and ground pepper into the sauce.
• Add cooked spaghetti to the pan.
• Lower heat to medium heat and use tongs to stir until pasta absorbs the sauce, about 3 minutes.