Spaghetti Puttanesca (Fast & Slow)
- Makes4-6 servings
- Cook Time45 minutes
- Active time plus cooling25 minutes active
Most of us think of puttanesca as a tomato sauce built on anchovies. But in Naples, where it originates, the bold savoriness comes from briny olives and pungent capers, not from anchovies. We call for a generous amount of capers, which often are sold in small bottles or jars. When shopping, you will need to buy two 4-ounce bottles to get the ½ cup drained capers needed for this recipe.
Tip
Don't forget to save 1 cup of the juices when you drain the tomatoes. They, along with 4 cups of water, are the liquid that cooks the pasta.
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