This is my spin on pasta puttanesca.
- 1/2 lb spaghetti
- 3 anchovy filets, finely diced
- 2 cloves garlic, finely diced
- Handful grape or cherry tomatoes, halved
- 3 Kalamata olives, pitted, finely chopped (May add more if that’s your thing)
- 1 teaspoon black pepper
- 2 Tablespoons finely chopped parsley, fresh is best
- 1 large can whole tomatoes, or diced will work too
- 2 Tablespoons tomato paste
- 2 Tablespoons olive oil
- Fresh grated Parmesan, as much as you like
- Onion, finely chopped, about 2 Tablespoons (this isn’t in puttanesca traditionally, but our family loves it so I add it!)
In pan, heat olive oil. Once heated, add onion, garlic, anchovies, olives, and cherry tomatoes. Let simmer and meld.
Add can of tomatoes, tomato paste, about 2/3 of the parsley, pepper and a dash of salt to the pan. Let it cook down for as long as you have. The longer it cooks down, the better. I let it cook 30 minutes when possible. Keep the pan scraped.
While the sauce is thickening and melding, add water to a large pot and bring to boil. Add a generous amount of salt and cook the spaghetti.
When the sauce is done, place the cooked pasta in the sauce and toss. Add remaining fresh parsley on top and as much freshly grated Parmesan as you’d like!
You may garnish with more olives if so desired.
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