Puttanesca Pasta

A dark, glossy sauce where melted anchovies provide salty depth. Olives and chili wake up the firm pasta amidst the aroma of toasted garlic.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 614
• Protein: 22 g
• Carbs: 81 g
• Fat: 23 g

Ingredients

• 400 g Spaghetti ( dry )
• 4 tbsp Extra virgin olive oil
• 3 piece Garlic ( pressed )
• 8 piece European anchovy ( fillets in oil )
• 400 g Round tomato ( peeled and crushed )
• 100 g Black olive ( pitted )
• 1 piece Hot chili pepper ( finely sliced )
• 0.5 piece Flat-leaf parsley ( chopped )
• 2 tbsp Capers ( drained )

Instructions

1. Aromatic base

   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. Melting the anchovies

   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. Reducing the sauce

   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. Cooking the pasta

   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. Final emulsification

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the sauce.