I have been in search of a Spaghetti Puttanesca that I could fix at home that compares with one they used to serve at Florentines. Add a few shrimp and this one comes very close. It is from "Cooking with Grace" (Grace Pilato) and it is oh so good (I can hardly think of capers and Kalamata olives without salivating!).

Ingredients

6 serv.

extra virgin olive oil↗2 tablespoons
anchovy fillets↗1 1⁄2 ounces
small yellow onion↗1
chopped
garlic cloves↗4
finely chopped
whole Italian plum tomatoes↗2 cans
(28 ounce), seeded and chopped (drained)
tomato paste↗4 tablespoons
dry white wine↗1 cup
capers↗4 tablespoons
drained ("whole" "or" coarsely chopped, as desired)
kalamata olives↗10 -15
pitted and coarsely chopped
fresh basil leaves↗6
chopped
red pepper flakes↗1⁄2 teaspoon
(as desired)
salt↗1⁄4 teaspoon
fresh ground black pepper↗1⁄4 teaspoon
penne rigate or fusilli↗1 lb
freshly grated parmigiano-reggiano cheese or romano cheese

Step-by-step instructions

1
Heat large skillet over medium-high heat.
2
Add oil.
3
When oil is hot, add the anchovies.
4
Mash the anchovies in the olive oil and sauté for 45 seconds.
5
Add the onion and sauté for 2 minutes, until tender.
6
Add the garlic and sauté for another 2 minutes.
7
Add the seeded, chopped tomatoes, tomato paste and wine.
8
Bring to a boil and boil for 2 minutes.
9
Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
10
Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
11
Taste for seasoning and adjust spices accordingly.
12
Cook the pasta according to package directions.
13
Drain pasta and toss with sauce.
14
(If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
15
Sprinkle with grated cheese.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App