Spaghetti alla Puttanesca

🧂 Ingredients

• 400 g Spaghetti(Or other long pasta like linguine or bucatini.)
• 400 g Canned crushed tomatoes(Good quality San Marzano tomatoes are recommended for best flavor.)
• 100 g Black olives(Pitted Kalamata or Gaeta olives are ideal. Chop them roughly.)
• 3 tbsp Capers(Drained. If using salt-packed capers, rinse them well.)
• 6 fillets Anchovy fillets(Oil-packed anchovies. More can be added for extra depth of flavor.)
• 4 cloves Garlic(Thinly sliced or minced.)
• 0.5 tsp Dried red chili flakes(Or 1 whole dried red chili, finely chopped. Adjust to your spice preference.)
• 4 tbsp Extra virgin olive oil
• 2 tbsp Fresh parsley(Chopped, for garnish.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil for the pasta. This is crucial for seasoning the pasta from within.

   ⏱️ 5 minutes
2. 2

   While the water heats, prepare the sauce. Heat the extra virgin olive oil in a large skillet or pan over medium heat (approx. 175°C / 350°F). Add the sliced garlic and chili flakes (or chopped dried chili). Sauté gently for about 1-2 minutes until the garlic is fragrant and just beginning to turn golden. Do not let it burn, as it will become bitter. Add the anchovy fillets to the pan and break them up with a spoon, stirring them into the oil until they dissolve into a paste. This creates the savory base of the sauce.

   ⏱️ 5 minutes
3. 3

   Add the crushed tomatoes, chopped olives, and drained capers to the skillet. Stir everything together. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15 minutes, allowing the flavors to meld. Stir occasionally. The sauce should thicken slightly.

   ⏱️ 15 minutes
4. 4

   Once the sauce has simmered, add the spaghetti to the boiling water. Cook according to package directions until it is 'al dente' – tender but still firm to the bite. Reserve about 1 cup (240ml) of the starchy pasta water before draining the spaghetti.

   ⏱️ 10 minutes
5. 5

   Drain the spaghetti and add it directly to the skillet with the Puttanesca sauce. Increase the heat to medium-high. Toss the pasta vigorously with the sauce for 1-2 minutes, adding a splash of the reserved pasta water as needed to create a glossy, emulsified sauce that coats every strand of spaghetti. The starch in the water helps bind the sauce to the pasta.

   ⏱️ 2 minutes
6. 6

   Taste and adjust seasoning with salt and freshly ground black pepper if necessary. Remember that the olives, capers, and anchovies are already salty, so season cautiously. Stir in most of the chopped fresh parsley.

   ⏱️ 1 minute
7. 7

   Serve immediately in warm bowls, garnished with the remaining fresh parsley. As per tradition, do not add cheese.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The quality of your anchovies, olives, and capers will significantly impact the final flavor. Use the best you can find.
• ✓Don't skip reserving the pasta water; it's key to achieving a perfectly sauced pasta.
• ✓Puttanesca is meant to be bold and punchy. Adjust the chili and anchovy to your personal preference.
• ✓Traditionally, this dish is never served with cheese, as it's believed to clash with the briny, savory flavors.

🔄 Variations

• Add a can of drained tuna (packed in oil or water) towards the end of the sauce simmering time for a heartier meal.
• For a milder version, reduce or omit the chili flakes.
• Some recipes include a splash of white wine or a tablespoon of tomato paste for added depth.

🥗 Nutrition

Per serving