Puttanesca Pasta
Ingredients
- 400 gSpaghetti (dry)
- 4 tbspExtra virgin olive oil
- 3 pcGarlic (pressed)
- 8 pcEuropean anchovy (fillets in oil)
- 400 gRound tomato (peeled and crushed)
- 100 gBlack olive (pitted)
- 1 pcHot chili pepper (finely sliced)
- 0.5 pcFlat-leaf parsley (chopped)
- 2 tbspCapers (drained)
Method
A dark, glossy sauce where melted anchovies provide salty depth. Olives and chili wake up the firm pasta amidst the aroma of toasted garlic.
- 1
In a sauté pan, heat the olive oil. Toss in the pressed garlic and minced chili. When the garlic starts to lightly color and the aroma fills the air, move to the next step.
- 2
Add the anchovy fillets. Crush them with a wooden spoon until they completely dissolve into the fat. They should disappear to create a powerful umami base.
- 3
Pour in the crushed tomatoes, black olives, and capers. Simmer over medium heat. The sauce is ready when it reduces and coats the back of a spoon.
- 4
Plunge the spaghetti into a large pot of boiling salted water. Remove them two minutes before the indicated time: they must still be very firm in the center.
- 5
Transfer the pasta directly into the sauce with a ladle of cooking water. Sauté vigorously to emulsify. The sauce should cling to the pasta, with no liquid at the bottom of the dish. Finish with chopped parsley.
Frequently asked questions
How do you get this dish right?
- Don't over-salt the pasta water: the anchovies and olives will provide plenty.
- Pasta water is key: its starch binds the oil's fat and the tomato juice for a creamy sauce.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.
