Spaghetti alla Puttanesca is a classic Italian pasta dish invented in Naples. There are many ways to

Spaghetti alla Puttanesca is a classic Italian pasta dish invented in Naples. There are many ways to make it—this is Barilla’s Executive Chef Lorenzo Boni’s take on this popular dish.

Spaghetti Puttanesca

Ingredients
1 box Spaghetti
4 tbsp extra-virgin olive oil
1 clove garlic  
3 anchovy fillets, drained
1 pinch red pepper flakes  
28 oz. can plum Italian tomatoes, peeled and crushed
1 cup water
2 tbsp capers, in salt
1 cups mix green black olives
15 parsley leaves
½ cup Romano cheese, grated

Directions
1. Bring one large pot of water to boil, and cook pasta according to directions
2. Meanwhile sauté garlic in extra-virgin olive oil with red pepper flakes; add capers, anchovies and sauté for a several minutes
3. Next, add crushed tomatoes and water and season with salt; bring to boil and simmering for 3 minutes
4. Then, mix in pasta and reduce the sauce until the spaghetti is coated
5. Stir in parsley, sprinkle with Romano cheese and drizzle with extra-virgin olive oil before serving

Recipe and Photo Credit: Chef Lorenzo Boni