Spaghetti with Puttanesca Sauce

This spicy Sicilian pasta dish gets its edge from capers and olives.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Spaghetti with Puttanesca Sauce

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    Ingredients

    1/2 cup extra virgin olive oil 6 canned anchovy fillets, drained and finely chopped
    2 garlic cloves, peeled and finely chopped 3 tbsp capers, drained and rinsed
    1/2 fresh hot red chile, seeded and minced 1 lb spaghetti
    1 1/2 lb ripe tomatoes, skinned, seeded, and chopped 2 tbsp chopped parsley
    1 cup pitted and chopped Kalamata olives

    directions

    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Heat the oil in a medium saucepan over low heat. Add garlic and chile and cook, stirring often, for 2 minutes, or until the garlic is pale gold. Add the tomatoes, olives, anchovies, and capers and bring to a boil over high heat.

    • 2

      Return the heat to low and simmer, stirring frequently, for about 15 minutes, or until the juices thicken.

    • 3

      Cook the spaghetti in a pot of lightly salted boiling water over high heat according to the package instructions until al dente. Drain.

    • 4

      Toss the spaghetti with the sauce and sprinkle with the parsley. Serve hot.

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