Pasta Puttanesca
A bold, aromatic Italian classic that balances the saltiness of olives and capers with a vibrant tomato base for a deeply satisfying meal.
Ingredients
- •1 pound (450g) spaghetti or linguine
- •4 tablespoons extra virgin olive oil
- •4 cloves garlic, thinly sliced
- •4 oil-packed anchovy fillets, finely minced (ensure they are kosher certified)
- •1/2 teaspoon red pepper flakes
- •1/2 cup (80g) pitted Kalamata olives, roughly chopped
- •3 tablespoons capers, rinsed and drained
- •1 can (28 ounces/800g) crushed tomatoes
- •1/4 cup fresh parsley, finely chopped
- •Kosher salt to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- 2
While the water heats, heat the olive oil in a large skillet over medium heat.
- 3
Add the sliced garlic and cook for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
- 4
Stir in the anchovies and red pepper flakes, cooking until the anchovies have dissolved into the oil.
- 5
Add the chopped olives and capers, sautéing for another minute to release their flavors.
- 6
Pour in the crushed tomatoes, stir well, and simmer the sauce over low heat for 15-20 minutes until slightly thickened.
- 7
Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
- 8
Toss the cooked pasta directly into the skillet with the sauce, adding a splash of the reserved pasta water if needed to coat the strands evenly.
- 9
Stir in the fresh parsley and serve immediately.
💡 Chef tips
- If you cannot find kosher-certified anchovies, you can substitute them with an extra tablespoon of capers and a pinch of sea salt to maintain the savory depth.
- For the best flavor, use high-quality canned San Marzano tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water to loosen the sauce.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a glossy, vibrant red sauce that smells of garlic and brine, offering a complex balance of savory, salty, and slightly spicy flavors.