- Red Sauce
- Some Anchovies
- Fresh Parsley
- Some Kalamata Olives
- Some Capers
- Hot Pepper Flakesplum Tomatoes
- Olive Oil
It is so easy to make it’s a great little slight twist to a traditional Puttanesca a spaghetti with a nice caboose. I’ve done here before a long time ago and it’s one of the things that my mom used to make for us a lot. When we were kids and I just wanted to share this recipe with you because it’s been a while since i’ve done like a spaghetti in red sauce and this is just hits the spot so the ingredients we’ll need are kind of basics for me. But they’re really easy to find. Once you’ll need some anchovies packed in oil and that’s what i’ve got here fresh parsley some kalamata olives that have been pitted and chopped in half. I’ve got some capers and i’ve been drained some sliced up garlic hot pepper flakes this is some Italian canned tuna packed in olive oil that i’ve drained the olive oil.
I use the six ounce can and a three ounce can and it’s just drained the oil. I kind of just broke it up into large chunks nothing. I didn’t want to break it up too much and I have a 28 ounce can of tomatoes to your Italian plum tomatoes that have been peeled. I’m going to crush with my hands but a 28 ounce can of crushed tomatoes and then we’ll do the job perfectly olive oil your spaghetti salt and pepper you’re ready to go so let’s get started i’ve got a big pot back there with some water in there a nice sprinkling of salt coming up to a boil in this skillet with high sides I’m going to add all together my garlic. I’ve got some olive oil in there already and it’s not hot yet which is actually pretty good.
I don’t want to be too hot yet because I want this to warm up together my anchovies. Now if you’re not an anchovy fan trust me. When I tell you that you’re not even going to be able to taste them. But they just add a lovely level of saltiness that is just so traditional in a Puttanesca so go ahead. Add those in there, I promise you won’t be able to taste them just make sure you got, you by the in choice past in oil not salt. I’m also going to add a healthy sprinkling of hot pepper flakes. Because I like my Puttanesca nice and spicy. I’m going to cook this all together until the garlic sizzles and lightly browned and the anchovies melt right into the oil. That’s exactly how I want it I crushed my tomatoes just with my hands. I’m going to add them right in there oh yeah this smells incredible. Already I’m going to add my capers, my calf pity. We call them my olives my mom used to make out a dead cat body unless used to calm spaghetti with olives and capers. She never called a Puttanesca my Nonna cause a Puttanesca. But she always said hola, so I sit as a manager. I leave it up buddy looking what we do Oh memories.
I’m going to let that cook for about 15 minutes after five minutes that this has been bubbling up simmering over about medium heat. I’m going to put my spaghetti into my boiling water and then that way everything will be done at the same time and we could pull this whole thing off together. It’s easy and quick which is perfect for a weeknight. If you want to have a nice sort of spruce up sauce in spaghetti. This is going to be perfect for you. So let this simmer for about 15 minutes or so after 5 minutes put the spaghetti. In there for 10 minutes and then everything will be done together at the same time. I’m going to clean up a bit and get ready to pretty much plate this whole thing together. It is so easy peasy my sauce has reduced beautifully been cooking for about 15 minutes. I’ve got my spaghetti in there in the boiling water that’s almost done like at 1 minute to go. What i’ve done is I’m just adding my tonal or my tuna. In there you can see. I’m not really breaking it up too much.
Because I don’t want to break it up too much. I’m stirring that in and let that cook for just a minute the timer is up. I’m going to add in my fresh parsley. I just a seasoning to taste everybody’s seasoned it with salt and pepper. You want to make sure you taste it first, because you’ve got the salty olives and the capers. You don’t want everything to be too salted. So I’m gonna let this go for one minute drain my spaghetti and meet. You right back here to plate it all I’m just going to take my sauce and put that right into the same a pot there with a spaghetti that has been drained really well. Now I’m just gonna take my tongs and mix this all together carefully again. I don’t want to break up the tuna too much. I want to kind of keep that tuna as chunky as I can and what i’ve been loving to do.
I want to share this with you is i’ve been just when I make this put that all into a big bowl kind of family style look at that it smells outrageously good. I’ve got my timer i keeps telling me that spaghettis ready even though. I understand I just want to put some of the olives on there in the tuna. Because I kind of all sings at the bottom. Then what i’ve been loving to do so much is put a small handful of a rule out right in the middle. Because as your eat this right as you swirl your fork and you mix it a rule in the pepperiness just goes incredibly well with that saltiness from the anchovies and the pea capers and the olives and then the tuna. It’s just in a match made in heaven. I’ve been loving adding that on top of my of this dish.
Because I think he just takes it over the top. I’m going to give this a try right out of the bowl. Because I looks too pretty and I want to give that to my husband because he works pretty hard. So I’m going right from the pot true Lora by tally style right here. But give me a minute cos this is going to be hot. I inhaled that this is just for my husband and I we’re going to wear leftovers and that means. I can go back for seconds right before right into the pot.