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Spaghetti Puttanesca (Spaghetti With Capers, Olives, and Anchovies)

J. Kenji López-Alt
  • minutes
  • Serves 2 to 3

INGREDIENTS

4

Anchovy, fillets

1

(5-ounce; 140g) can Tuna, oil-packed

4

medium cloves Garlic

1

Small handful Parsley, fresh leaves

1 cup

Tomatoes, whole

1

chopped pitted black olives (about 2 ounces, pitted

1/4 cup

Capers

1/2 lb

Spaghetti, dried

1

Black pepper, Freshly ground

1

Kosher salt

1

Large pinch Red pepper flakes

6 tbsp

Olive oil, extra-virgin

1 oz

Pecorino romano or parmesan cheese