Spagthetti alla Puttanesca

Hey guys,
 Today we head to Italy✈ for a little pasta dish called Puttanesca. This is a awesomely fragrant and spicy dish with lots of garlic, tomatoes, olives and anchovies. WAIT! Don't freak out, anchovies are a good thing and I promise you wont even know they're in there. 

 Before we get started I want to give you a little history (because I'm a nerd).
Puttanesca is a dish with a colorful story. They say sometime in the mid-20th century, this dish was made by a certain lady of the evening because it had a strong odor that would lure men into a house of ill repute and it was a quick sauce that kept interruptions to a minimum (๐ŸŽœShe works hard for the money!๐ŸŽœ). 
So you get it? Puttanesca➜puttana➜Spaghetti in the style of a prostitute! So you should always make at least two servings because you will surely have company *wink wink* ๐Ÿ˜‰.


1lb Spaghetti
1/3 cup Olive Oil
5 cloves Garlic (minced)
2 teaspoon Anchovy Paste
1/2 teaspoon Red Pepper Flakes
2 tablespoon Capers (drained)
2 can Tomato Paste
1/2 cup Black Olives
20 Cherry Tomatoes (halved) 

Optional- top with Parmesan and fresh basil


This sauce is very easy to make and takes about as long as it takes your spaghetti noddles to cook. First add your olive oil to a pan to warm up. Then add the garlic, anchovy paste and red pepper flakes. You're basically making a awesome infused olive oil at this point.

 Next add in the capers and cook till everything starts to smell good (like 2 minutes).

Now add in the tomato paste, olives and tomatoes. If you want you can add either some of the pasta water your spaghetti is cooking in or a splash of red wine to make your sauce the desired consistency.

 Last, just drain the pasta and add it to the sauce. Its best if you slightly under cook the spaghetti and let it finish cooking in the sauce. I top mine with parmesan and fresh basil then serve it up.

 Done! This dish is easier than the town whore (to much?). Don't be afraid and show this dish some love๐Ÿ’—. LOL ok i'll stop.

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