Enhanced Authentic Puttanesca Sauce with Spaghetti

Ingredients

Spaghetti

12 ounces

Parmesan cheese

1/2 cup, grated

Fresh basil

1/4 cup, chopped

Black pepper

1/2 teaspoon, freshly ground

Salt

1 teaspoon, to taste

Red pepper flakes

1/2 teaspoon (adjust for spice preference)

Capers

2 tablespoons, rinsed and drained

Kalamata olives

1/2 cup, pitted and sliced

Canned diced tomatoes

28 ounces

Anchovy fillets

4-6, minced (adjust for preference)

Garlic

4 cloves, minced

Olive oil

1/4 cup

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering.
2. Add the minced garlic and chopped anchovies to the skillet. Sauté for about 2-3 minutes, until the garlic is fragrant and the anchovies have melted into the oil.
3. Stir in the canned diced tomatoes, sliced Kalamata olives, capers, red pepper flakes, salt, and black pepper. Mix well to distribute the ingredients.
4. Bring the sauce to a gentle simmer. Let it cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld beautifully.
5. While the sauce is simmering, cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
6. Once the spaghetti is cooked, add it directly to the skillet with the Puttanesca sauce. Toss the spaghetti in the sauce, adding reserved pasta water a little at a time if needed to achieve your desired consistency.
7. Remove from heat and stir in the chopped fresh basil for a burst of freshness.
8. Serve the Puttanesca sauce generously over the spaghetti and top with a sprinkle of grated Parmesan cheese.