I tried this and it was… okay. Too salty for me, maybe because I didn’t measure the salt carefully. Also I used dried parsley because I was out, which might’ve hurt it.
Not sure about the anchovy step. I get that it dissolves, but the smell was intense while cooking. Once mixed with tomatoes it was okay though—just not “wow” for me.
This dish smells like you know what you’re doing. I messed up once though—accidently used crushed tomato sauce instead of crushed tomatoes and it was thinner.
Haha—yeah, thinner sauce would totally happen with crushed tomato sauce. Still, I think it’ll be delicious either way since the anchovy + capers do a lot of the heavy lifting. Next time just simmer a bit longer to reduce it, and you’ll be back on track. Looks like you mostly nailed it!
Absolutely loved this recipe! The anchovies gave it a unique flavor. Will definitely make it again!
I tried this recipe too, and I felt the same way! The anchovies really do add a special taste. Can’t wait to make it again as well!
I’m not a fan of anchovies, but my partner loved it. Might try without them next time.
Seems like a lot of ingredients for spaghetti, not sure if I need all that.
I made this for my roommate and he said it tastes like pizza night. Not mad about it. Simple but flavorful.
Not bad, but my sauce got thicker than expected. I think I simmered too long. Also, I forgot the parsley until the end (still okay though).
This is my new go-to puttanesca. Olive oil amount is spot on and the parsley at the end makes it feel fresh, not heavy.
Pretty tasty but 100 grams spaghetti for a whole pan sauce feels like too little pasta 😅 I might double the spaghetti next time.
This recipe is good, but I think it needs more garlic. I love garlic! 😁
More garlic? That sounds great! Garlic makes everything better! 🧄 Can’t wait to try your suggestion.
I was skeptical about how “simple” it was, but 10 minutes simmer and boom—great sauce. Used a little extra chili and it really popped.
This is my grandma’s recipe! So easy and quick to make. Makes me feel at home. 😊
I tried this and it was… okay. Too salty for me, maybe because I didn’t measure the salt carefully. Also I used dried parsley because I was out, which might’ve hurt it.
Anchovy fillets dissolved in garlic/oil?? I’m skeptical, ngl. But I tried it and now I get it. It doesn’t taste fishy at all.
Wow! I never thought spaghetti could taste this good! Wish I knew how to make it before!
I followed the steps but my sauce was too thick. Do I need to add more tomatoes? 🤔
Yeah, adding more tomatoes can help with thickness! Also, try adding a bit of pasta water to loosen it up. 🍅
I don’t think it’s just the tomatoes, maybe cook it less? But what do I know! 🤷♂️
This recipe is amazing! So flavorful. I didn’t have anchovies, so I used sardines. Still delish!
Not sure about the anchovy step. I get that it dissolves, but the smell was intense while cooking. Once mixed with tomatoes it was okay though—just not “wow” for me.
Too spicy for me! Maybe next time I’ll skip the red pepper flakes. 😅
I feel you! The red pepper flakes can be a bit much. Maybe try a pinch next time or even some cheese to balance it out! 🧀
I don’t like anchovies. Can I just leave them out?
I dunno, the anchovies give it that special flavor, but I guess you can try it without. Doesn’t seem right tho.
Yeah, you can totally leave them out! It’ll still taste good without them.
Why do the anchovies dissolve? I just don’t get it but it tasted great. 4 stars!
This dish smells like you know what you’re doing. I messed up once though—accidently used crushed tomato sauce instead of crushed tomatoes and it was thinner.
Haha—yeah, thinner sauce would totally happen with crushed tomato sauce. Still, I think it’ll be delicious either way since the anchovy + capers do a lot of the heavy lifting. Next time just simmer a bit longer to reduce it, and you’ll be back on track. Looks like you mostly nailed it!