Puttanesca

Julie Rylander

This is a family staple we all get excited about. Typically we’re a little “hush-hush” about the exact ingredients and recipe, but after a little cajoling, I was given permission to share it with all of you. After all, as I explained to the family, what’s the point of having the perfect Puttanesca recipe if you don’t share it with the world? Just remember: when your friends and family praise you for this delicious dish, under no circumstances should you let them know how easy it is!

Ingredients

  • 1 T butter
  • 1 T extra virgin olive oil
  • ½ white onion, diced
  • 1 T anchovy paste or 5 anchovy fillets, chopped
  • 5 cloves garlic
  • ½ t. red pepper flakes
  • 1 large can crushed tomatoes
  • 2 T capers
  • ¾ C olives, chopped (you can use all Kalamata, or a mix of green and Kalamata)
  • Salt and pepper to taste
  • 1 lb. spaghetti

Preparation

  1. Heat the butter and olive oil in a large pan. Add onion, anchovies (or anchovy paste), garlic, and pepper flakes. Cook until the onions are translucent. Add crushed tomatoes. Cook 5 minutes.
  2. Add capers, olives, salt, and pepper. Cook for a minimum of 45 minutes, although over an hour on low heat will just make it better.
  3. Cook spaghetti according to directions. Add to the sauce and serve.