Classic Pasta Puttanesca

What you’ll need

7 tools across 6 steps.

• Cutting boardEssentialstep 1
• knife (if cutting)Essentialstep 1
• mixing bowlEssentialstep 2
• colanderEssentialstep 2
• TongsEssentialstep 5
• paella pansteps 3, 4, 5
• serving platestep 6

Method

1. 1

   Prepare Ingredients

   Mince the 4 cloves of garlic. Pit and roughly chop the 80 g of Kalamata olives. Drain the 30 g of capers. Mince the 6 fillets of anchovy fillets. Roughly chop the 15 g of fresh parsley, reserving some for garnish.

   Prepping all your ingredients before you start cooking, also known as 'mise en place', makes the cooking process much smoother and enjoyable.

   Timer: 10 minCutting boardknife (if cutting)
2. 2

   Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the 320 g of spaghetti and cook according to package directions until al dente. Before draining, reserve about 120 ml of the starchy pasta water. Drain the pasta and set aside.

   Salting your pasta water generously is crucial for flavorful pasta. It should taste like the sea!

   Pasta Cook Time: 10 minmixing bowlcolander
3. 3

   Sauté Aromatics and Anchovies

   While the pasta cooks, heat the 60 ml in a large skillet or pan over medium heat. Add the minced garlic and anchovy fillets. Cook for 2-3 minutes, stirring constantly, until the anchovies have dissolved into the oil and the garlic is fragrant but not browned.

   The anchovies will melt into the sauce, adding a deep umami flavor without making the dish taste 'fishy'.

   Sauté Aromatics: 3 minpaella pan
4. 4

   Build the Sauce

   Add the 400 g Crushed Tomatoes, chopped olives, capers, 2 g Red Pepper Flakes, and 2 g to the skillet. Stir well to combine. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.

   Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed. Remember the anchovies and capers are salty!

   Sauce Simmer: 12 minpaella pan
5. 5

   Combine Pasta and Sauce

   Add the drained spaghetti directly to the skillet with the sauce. Toss vigorously to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Stir in most of the chopped fresh parsley.

   Tossing the pasta in the sauce allows it to absorb more flavor. The starchy pasta water helps emulsify the sauce, making it cling better to the pasta.

   Timer: 3 minpaella panTongs
6. 6

   Serve

   Divide the Pasta Puttanesca among 4 plates. Garnish with the remaining fresh parsley and a drizzle of extra virgin olive oil, if desired. Serve immediately and enjoy!

   Puttanesca is best served fresh. A sprinkle of grated Parmesan or Pecorino Romano is a delicious, albeit non-traditional, addition for cheese lovers.

   Timer: 1 minserving plate