Spaghetti alla Puttanesca

Instructions

1. Step 1

   Slice the garlic, chop the anchovies and parsley, halve the olives, and crush the tomatoes.

   Timer: 8 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Put the water in a large pot, stir in the salt, and bring to a boil over high heat.

   Timer: 10 min (fixed)

   Ingredients used: 20.0 gr Salt, 3000.0 ml Water

   Cookware: large pot

3. Step 3

   Heat the olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes; cook until the garlic is fragrant and the anchovies have dissolved.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Anchovy, 45.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the crushed tomatoes and their juices. Bring to a gentle simmer over medium heat, then cook until the sauce begins to thicken.

   Timer: 8 min (fixed)

   Ingredients used: 800.0 gr Tomato

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the spaghetti to the boiling water and cook until al dente, following the package timing and checking about 1 minute early.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: large pot, wooden spoon

6. Step 6

   Stir the olives, capers, and black pepper into the sauce. Continue simmering over low heat while the spaghetti finishes cooking.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 30.0 gr Caper, 120.0 gr Olive

   Cookware: large skillet, wooden spoon

7. Step 7

   Scoop about 120 ml of pasta cooking water into a heatproof cup, then drain the spaghetti in a colander.

   Timer: 2 min (fixed)

   Cookware: colander, Heatproof cup, large pot

8. Step 8

   Transfer the drained spaghetti to the skillet and toss over low heat until evenly coated. Add reserved pasta water a little at a time if needed, then fold in the parsley and serve.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: large skillet, tongs