Spaghetti puttanesca recipe

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The classic Italian spaghetti Puttanesca recipe.
Preparation time: 5 minutes, Cooking time: 10 minutes, Serves: 4 


4 garlic cloves, minced
1/2 teaspoon dried hot red chili flakes
1/4 cup olive oil
1/2 cup fresh parsley leaves, finely chopped
4 flat anchovy fillets, drained and minced
8 Kalamata olives, pitted and thinly sliced
2 cups canned tomatoes, drained and chopped fine (reserve the tomato juice, see below)
1/2 cup of tomato juice
4 Tbsp capers, drained
1 pack spaghetti (to serve 4)
Fresh Parmesan cheese, grated


Cook the spaghetti in lots of boiling salted water, according to instructions on the packaging.

In a skillet add the olive oil and cook the garlic and red chili flakes on moderately low heat, for about 20-30 seconds. Add the parsley and cook for about 10 more seconds. Add the tomatoes with the juice and cook over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring often, for 2 minutes.

When spaghetti is cooked, drain, return to a bowl, add the sauce and toss well until spaghetti is covered.

Serve with grated fresh parmesan cheese.

Notes and tips

It is important to cook the spaghetti al-dente. Use good quality spaghetti, Italian if possible, and follow the instructions on the packaging for the cooking time.
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