Chef Rocky’s Spaghetti Puttanesca



½ lb Spaghetti; dry

1 tbsp Olive Oil

2 ea Garlic Clove; minced

¼ cup Capers; drained

1 cup Black Olive

4-6 ea Anchovies; rough chop

1 tsp Red Pepper Flake

1 tbsp Dried Oregano

2 ea Tomato; medium, diced

½ cup Fresh Basil; chopped

TT Kosher Salt/Black Pepper


1. Cook spaghetti in salted, boiling water for 6-8 min.

2. Saute capers, black olive, anchovy, red pepper flake, oregano, and garlic.

3. Add tomato and cook down. (Add some pasta water to adjust consistency)

4. Toss spaghetti into sautéed mixture.

5. Season to taste.

6. Top with rough chopped basil.



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