Name: Thick Spaghetti Puttanesca
Ingredients: 1 box Barilla Thick Spaghetti; 6 tablespoons extra-virgin olive oil; 2 cloves garlic (chopped); 2 tablespoons capers in salt, soaked in hot water for 30 minutes; 1 medium-size chili pepper (de-seeded and chopped); 3 ounces kalamata olives; 6 anchovy fillets; 1 28 oz can of peeled tomatoes; Sea salt (to taste); 2 tablespoons Italian parsley (chopped)

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Thick Spaghetti Puttanesca

Course: Dinner

Keyword: barilla, barilla pasta, spaghetti

Author: Chef Lorenzo Boni

Ingredients

1 box Barilla Thick Spaghetti
6 tablespoons extra-virgin olive oil
2 cloves garlic chopped
2 tablespoons capers in salt, soaked in hot water for 30 minutes
1 medium-size chili pepper de-seeded and chopped
3 ounces kalamata olives
6 anchovy fillets
1 28 oz can of peeled tomatoes
Sea salt to taste
2 tablespoons Italian parsley chopped

Instructions

In a medium-size pan, sauté the garlic in extra-virgin olive oil until it becomes a light golden color.
Add capers, chopped chili pepper and olives. Cook for 2 more minutes.
Add anchovies and stir in tomatoes. Smash in the pan with a wooden spoon and cook for 10 minutes.
In the meantime, bring a large pot of water to a boil and cook the pasta for 11-12 minutes.
Continue to mix and cook sauce for 2 minutes. Season with salt and pepper.
Drain pasta and add to the sauce. Toss everything together for 1minute.
Garnish with chopped parsley before serving.

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