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Description
This is the pantry pasta recipe to have in your back pocket for nights when you’re in a hurry and don’t have anything planned. Legend has it that the combination was a favorite with brothel workers (“putta” in Italian slang) of Napoli, who would throw together inexpensive ingredients — anchovies, tomatoes, olives, and spaghetti — for dinner after a long night. While the origins of the dish may be murky, the punchy flavors are clear as can be, with a zesty sauce that’s greater than the sum of its parts. San Marzano tomatoes are an heirloom variety with a thick, juicy flesh and sweet flavor. Anchovies add an incredible savory flavor that’s not the least bit fishy. The grated cheese is optional; some Italian cooks feel that fish and cheese should never meet, while others swear by it. Choose your own adventure. The recipe, which makes 8 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 2 tsp. salt (plus more to taste)
- 1 medium onion
- 3 garlic cloves
- 5 anchovies (optional)
- 1/2 cup oil-cured black olives (pits removed if you like; or use pitted kalamata olives)
- 4 Tbsp. extra-virgin olive oil
- 1 Tbsp. capers (drained)
- 1 tsp. dried oregano
- 1/2 tsp. crushed red pepper flakes
- 1 can San Marzano Whole Tomatoes (28 oz. per can)
- 1/2 cup dry white wine
- 12 oz. spaghetti
- 1/4 cup Italian parsley leaves (chopped, plus parsley sprigs for serving)
- 1/2 cup grated Pecorino Romano cheese (optional; plus more if you like)
Directions
- Bring 10 cups water and 2 tsp. salt to a boil in a covered 5- to 6-qt. pot over high heat. Remove from heat and keep warm.
- Meanwhile, keeping ingredients separate, chop onion, finely chop garlic, and roughly chop anchovies, if using. If you’re using kalamata olives and they’re large, cut them in half. Set ingredients aside.
- Heat olive oil in a large saute pan or 12-inch frying pan over medium heat. (Choose a pan that is large enough to hold the sauce and the cooked spaghetti at the end of cooking.) Add onion and cook, stirring occasionally, until it is beginning to brown, 5-6 minutes.
NutritionView More
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Calories500Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1410mg59% |
Potassium310mg9% |
Protein13g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate70g23% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A10% |
Vitamin C15% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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