Pasta alla Puttanesca
A pantry-driven Neapolitan sauce of tomatoes, briny olives, capers, and anchovy melted into garlic and chili — bold, fast, salty-savory.
Ingredients
- spaghetti or linguine400 g
- canned whole tomatoes1 (28 oz) can, hand-crushed
- anchovy fillets in oil6
- garlic4 cloves, sliced
- Castelvetrano or Gaeta olives1/2 cup, pitted and torn
- capers2 tbsp, rinsed
- red pepper flakes1/2 tsp
- extra-virgin olive oil1/4 cup
- flat-leaf parsleysmall handful, chopped
Steps
Bring salted water to a boil.
Bring a pot of well-salted water to a boil for the pasta.
Warm oil and cook anchovies and garlic.
Warm the olive oil in a wide skillet over medium-low. Add the anchovies and garlic and cook, stirring, until the anchovies dissolve, 2 minutes.
Add chili flakes, olives, capers, and tomatoes.
Stir in chili flakes, olives, and capers; cook 1 minute. Add the tomatoes and a pinch of salt and simmer until thickened, 12 minutes.
Cook pasta until nearly al dente.
Cook the pasta to 1 minute shy of al dente. Reserve 1 cup pasta water.
Combine pasta with sauce and toss.
Drag the pasta into the sauce with a splash of pasta water. Toss over medium heat for 1 minute until glossy.
Finish with parsley and olive oil.
Finish with parsley and a glug of olive oil. Serve immediately.
Nutrition, per serving. 395 calories. Protein 13.5 grams, 14 percent. Carbs 58 grams, 58 percent. Fat 12.5 grams, 28 percent. Fiber 5 grams, sugar 7 grams, saturated fat 1.8 grams, sodium 720 milligrams. Estimated from ingredients.
