Fettuccine Puttanesca Recipe

Cooking Directions

• STEP 1.Cook the fettuccine noodles according to the package instructions until al dente.
• STEP 2.While the noodles are cooking, heat olive oil in a large skillet over medium heat.
• STEP 3.Add garlic and anchovies to the skillet and cook until the anchovies have melted into the oil and the garlic is fragrant.
• STEP 4.Add the tomatoes, olives, and capers to the skillet and simmer for about 10 minutes, until the sauce has thickened slightly.
• STEP 5.Once the noodles are cooked, drain them and add them to the skillet with the sauce. Toss to coat the noodles evenly.
• STEP 6.Serve the Fettuccine Puttanesca hot, garnished with Parmesan cheese and fresh parsley.

Cooking Tips

• Be sure to cook the fettuccine noodles until al dente, as they will continue to cook slightly when added to the sauce.
• If you prefer a spicier sauce, you can add a pinch of red pepper flakes to the skillet along with the tomatoes.
• For a vegetarian version, you can omit the anchovies or replace them with a vegetarian alternative like capers or sun-dried tomatoes.

Storage and Serving

• Fettuccine Puttanesca is best served immediately while it is still hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the leftovers in a skillet over medium heat until warmed through, adding a splash of water or olive oil if needed to prevent sticking.