Pasta alla Puttanesca
This sauce relies on the intensity of cured ingredients rather than long simmering times. When the oil shimmers and the garlic turns pale gold, you know the foundation is ready.
Mind the salt
Because olives, capers, and anchovies are all preserved in salt, you rarely need to add extra to the pan. Taste the sauce only after it has reduced.
- large skillet
- pasta pot
- tongs
- wooden spoon
What goes in.
- 3 tbspextra virgin olive oil
- 4 clovesgarlic, thinly sliced
- 6anchovy fillets in oil, drained
- 1/2 cupblack olives, pitted and torn
- 2 tbspcapers, rinsed
- 28 ozcrushed tomatoes
- 1 lbspaghetti or linguine
- 1/4 cupfresh parsley, chopped
Dissolving the base
Add the anchovies to the oil while it is still cool. As the pan heats up, use your wooden spoon to mash them against the side until they disappear into the oil, leaving only a savory depth.
The method.
Start the pasta water
Bring a large pot of water to a boil. Salt it lightly—remember the sauce brings the brine.
Infuse the oil
Add oil and garlic to the skillet over medium heat. When the garlic edges turn light gold, add the anchovies and mash them until they dissolve.
Build the flavor
Stir in the olives and capers. Let them fry in the oil for one minute until fragrant.
Simmer the tomatoes
Pour in the tomatoes. Lower the heat and let it simmer for 10 minutes until the sauce thickens and deepens in color.
Finish the dish
Transfer al dente pasta directly into the skillet with a splash of pasta water. Toss vigorously over medium heat until every strand is coated.
Other turns to take.
Spicy Puttanesca
Add a teaspoon of crushed red pepper flakes to the oil when you add the garlic.
With Tuna
Fold in a drained tin of high-quality oil-packed tuna at the very end to add texture.
When it doesn't go to plan.
Use a wide skillet; the more surface area, the faster the sauce reduces to the right consistency.
Do not rinse the olives unless they are packed in an exceptionally aggressive brine.
Pull the pasta one minute before the box instructions suggest; it will finish cooking in the sauce.
The ones that keep coming up.
Can I use dried parsley?
Fresh parsley provides a necessary crisp, green finish that balances the heavy salt of the olives and capers. If you don't have it, fresh basil is a better substitute than dried herbs.
The sauce is too salty. How do I fix it?
Add a half-cup of pasta water to dilute the salt level, then finish with a squeeze of fresh lemon juice to brighten the flavor.
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