Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
Reserve about 1 cup of pasta cooking water, then drain the pasta and set it aside.
Prepare the Sauce:
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the sliced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Stir in the red pepper flakes (if using) and anchovy fillets, breaking the anchovies up with a spoon as they cook, until they dissolve into the oil, about 2 minutes.
Add the olives and capers to the pan and cook for another 2-3 minutes, letting the flavors combine.
Simmer the Tomato Sauce:
Pour in the diced tomatoes and oregano, and stir to combine.
Bring the sauce to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
Season with salt and pepper to taste. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach the desired consistency.
Combine the Pasta and Sauce:
Add the cooked spaghetti to the skillet with the sauce, tossing to coat the pasta evenly in the sauce. If needed, add more pasta water to help the sauce adhere to the noodles.
Serve:
Divide the pasta among serving plates and garnish with fresh parsley and a sprinkle of grated cheese, if desired. Serve immediately and enjoy the bold, savory flavors of Spaghetti alla Puttanesca!
Serving and Storage Tips:
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