Puttanesca Done Right | Tomatoes, Olives & Anchovies

By Chef Billy Parisi · 30 min

Ingredients

Instructions

1. Heat the olive oil in a large saucepan over low to medium heat.
2. Add the sliced garlic and cook just until fragrant, 30 to 45 seconds.
3. Add the diced Fresno pepper and sauté for 1 to 2 minutes.
4. Add the chopped anchovies and capers and cook for 1 to 2 minutes.
5. Pour in the crushed tomatoes and simmer over low heat for 3 to 4 minutes.
6. Stir in the olives, parsley, salt and pepper. Set the sauce aside.
7. Cook the spaghetti in a large pot of boiling salted water for 7 to 8 minutes, until al dente.
8. Drain the pasta, add it to the sauce and toss to combine.
9. Season to taste with salt and pepper, and serve topped with more parsley.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicTomatoOliveSpaghettiKalamata oliveAnchovy