A dish from Sheila Lukins
A quick sauce of tomatoes, olives, capers, anchovy, and garlic tossed with spaghetti.
Serves 4
Puttanesca is the sauce to make when the cupboard is nearly bare, and the Silver Palate version keeps it bold. The anchovy melts into the tomatoes, the olives and capers supply the salt and bite, and the whole thing comes together in the time it takes to boil pasta.
Produce
Meat & Poultry
Pantry / Durable
Cook the spaghetti in well-salted water until just al dente. Reserve a little of the cooking water.
Warm the olive oil in a pan, add the garlic and anchovy, and cook gently until the anchovy dissolves.
Add the tomatoes, olives, and capers and simmer for ten minutes, crushing the tomatoes with a spoon.
Toss the drained pasta with the sauce, loosening it with a little cooking water, and serve with pepper and parsley.
Adapted from The Silver Palate Cookbook. View a published recipe at NYT Cooking (opens in a new tab)
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