44 puttanesca spaghetti Recipes

extra virgin olive oil, anchovy fillets, chopped (note ( i used a 2 oz can of reese rolled anchovies with capers added. drained the anchovy oil fr), garlic, finely chopped, whole peeled italian roma tomatoes, coarsely chopped (do not drain! avoid regular tomatoes. they don tsp hold up well in cooking, and tend to make your sauc), salt, fresh oregano, chopped small (or 1/2 tsp dried oregano), capers (rinsed well to remove the very salty brine), kalamata olives, pitted and julienned (purists use unpitted olives. i use pitted, as they re easier to work with. if you get the unpitted v)

kosher salt , to taste, spaghettini or 1 lb spaghetti, extra-virgin olive oil, capers, drained, green olives, pitted and sliced (cerignola or picholine), green garlic cloves, peeled and sliced 1/4 inch thick (or use 8 regular garlic cloves), scallion, chopped , including greens (about 3), red pepper flakes, crushed, baby spinach leaves (about 11 oz), basil leaves , torn

rolled anchovies over capers (optional), chicken thighs, garlic cloves, minced, onion, chopped, salt and pepper, to taste, red pepper flakes, fresh mushrooms (sliced shiitake and crimini combination), red wine, tomatoes, chopped (or 15oz can of chopped tomatoes), tomato sauce, fresh basil (shredded , or use fresh flat leaf parsley), pasta (whole wheat spaghetti), parmesan cheese (optional)