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Puttanesca Recipe

Name: Dal Granos Puttanesca Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 3 count large eggs; 1 tsp salt; 1 tbs olive oil; 2 tbs semolina flour (for dusting); 3 tbs extra-virgin olive oil; 4 count garlic cloves, thinly sliced; 6 count anchovy fillets (packed in oil), drained and chopped; 1 tsp red pepper flakes; 1 count shallot, finely chopped; 1 tbs tomato paste; 28 oz canned whole San Marzano tomatoes, crushed by hand; 3 oz black olives, pitted and coarsely chopped (preferably Gaeta or Kalamata); 2 tbs capers, drained; 2 tbs fresh flat-leaf parsley, chopped; 4 count fresh basil leaves (optional), torn; 1 tsp extra-virgin olive oil (to finish); 0.5 tsp salt; 0.5 tsp black pepper; 1 lb fresh homemade pasta ribbons (or store-bought spaghetti/linguine); 1 cup reserved pasta cooking water; 0.5 cup grated Pecorino Romano or Parmesan (optional)

Inspired by Dal Grano

Time1h 10m

Serves4

Spicy Tomato Sauce, Anchovies, Olives, Capers, Garlic

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Ingredients

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Fresh Pasta (if making)

2 cups 00 bread flour

3 count Large eggs

1 tsp Celtic sea salt

1 tbs olive oil

2 tbs semolina flour (for dusting)

Puttanesca Sauce

3 tbs extra-virgin olive oil

4 count garlic cloves, thinly sliced

6 count anchovy fillets (packed in oil), drained and chopped

1 tsp Red pepper flakes

1 count shallot, finely chopped

1 tbs tomato paste

28 oz canned whole San Marzano tomatoes, crushed by hand

3 oz black olives, pitted and coarsely chopped (preferably Gaeta or Kalamata)

2 tbs capers, drained

2 tbs fresh flat-leaf parsley, chopped

4 count fresh basil leaves (optional), torn

1 tsp extra-virgin olive oil (to finish)

1/2 tsp Celtic sea salt

1/2 tsp black pepper

To Serve

1 lb fresh homemade pasta ribbons (or store-bought spaghetti/linguine)

1 cup reserved pasta cooking water

1/2 cup grated Pecorino Romano or Parmesan (optional)

Method

Fresh Pasta (if making)

Make the dough

On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add 1 tsp salt and 1 tbsp olive oil. Using a fork, gently whisk the eggs and gradually incorporate flour from the sides until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too sticky, add a little flour; if too dry, wet fingers and continue kneading. Form into a ball, wrap in plastic, and rest at room temperature for 30 minutes.

Roll and cut

Divide dough into 3 pieces. Flatten one piece and pass through a pasta machine or roll thin with a rolling pin to desired thickness. Dust with semolina flour and cut into ribbons (tagliatelle/linguine) about 1/8–1/4 inch wide. Place on a lightly floured tray until ready to cook.

Puttanesca Sauce

Prep

Drain and roughly chop anchovy fillets. Pit and coarsely chop olives if whole. Drain capers. Crush tomatoes by hand or crush in a bowl, leaving some texture. Finely chop shallot and slice garlic.

Infuse oil and sauté aromatics

Heat 3 tbsp extra-virgin olive oil in a large skillet over medium heat. Add sliced garlic and chopped shallot; sauté for 1–2 minutes until fragrant and slightly softened but not browned. Add anchovies and use a wooden spoon to break them down into the oil so they dissolve, about 1 minute.

Add heat and tomato paste

Stir in 1 tsp red pepper flakes and 1 tbsp tomato paste; cook 30–45 seconds, stirring, to remove raw tomato taste and let spices bloom.

Add tomatoes and simmer

Add crushed tomatoes, bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 12–15 minutes until sauce thickens slightly and flavors meld.

Finish the sauce

Stir in chopped olives and capers and simmer another 3–5 minutes to warm through. Taste and season with 1/2 tsp salt and 1/2 tsp black pepper — remember anchovies, capers and olives are salty, so adjust sparingly. Stir in 2 tbsp chopped parsley and torn basil (if using). Remove from heat and drizzle 1 tsp extra-virgin olive oil on top.

To Serve

Cook pasta

Bring a large pot of well-salted water to a rolling boil. Add fresh pasta and cook 2–3 minutes (or package directions for dried). Reserve 1 cup of pasta cooking water before draining.

Combine pasta and sauce

Add the drained pasta directly into the skillet with the puttanesca sauce over low-medium heat. Toss to coat, adding up to 1/2–1 cup reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Cook together 1–2 minutes so pasta finishes absorbing flavors.

Plate and garnish

Divide among 4 plates; sprinkle with grated Pecorino Romano or Parmesan if desired and top with a little extra chopped parsley. Serve immediately.