Puttanesca- W/ Or W/out Anchovy Recipe
Make Puttanesca- W/ Or W/out Anchovy Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & finishing
Puttanesca sauce base
Optional anchovy-free variant
Method
Pasta & preparation
- 1
Bring water to boil
Bring a large pot with at least 4 quarts (4 liters) of salted water to a rolling boil. Salt it generously (about 1 tbsp coarse salt) so the pasta is seasoned from the inside.
- 2
Cook pasta
Add 12 oz dried spaghetti or bucatini and cook according to package directions until very al dente (about 1–2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Puttanesca sauce base
- 3
Prep aromatics and flavorings
Thinly slice 4 garlic cloves, finely chop 1 shallot (or small yellow onion), rinse and drain 2 tbsp capers, halve about 1 cup pitted Kalamata olives, and roughly crush a 28 oz can of plum tomatoes by hand or with a spoon. If using anchovies, finely chop 4 anchovy fillets; if omitting anchovies, have optional tapenade or seaweed flakes ready.
- 4
Warm the oil and sauté aromatics
In a large, heavy skillet or sauté pan over medium heat, add 3 tbsp extra-virgin olive oil. Once shimmering but not smoking, add the chopped shallot and sauté 2–3 minutes until softened and translucent. Add the sliced garlic and 1 tsp red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.
- 5
Bloom anchovies (or substitute)
If using anchovies: add the chopped anchovy fillets to the pan and use the back of a spoon to mash them into the oil; cook 1 minute until they've mostly dissolved and flavored the oil. If skipping anchovy: add 1 tsp tapenade or 1 tsp seaweed flakes with the garlic and red pepper flakes and stir to combine; proceed the same way.
- 6
Build the sauce
Add the hand-crushed tomatoes to the pan, stirring to combine with the flavored oil. Add 2 tbsp rinsed capers and 1 cup halved olives. Stir in 1 tsp dried oregano and 1 tsp granulated sugar (optional). Bring the sauce to a gentle simmer, reduce heat to low–medium, and let it simmer gently, uncovered, 8–12 minutes to concentrate flavors and slightly thicken. Taste and season with about 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to taste (remember capers and olives are salty).
- 7
Finish sauce texture
If the sauce becomes too thick, stir in up to 1/2 cup reserved pasta water to reach a glossy, loose but clingy consistency. If it tastes flat, add a splash (1–2 tsp) of pasta water to lift flavors. Keep the sauce warm over low heat.
Combine pasta and sauce, finish
- 8
Toss pasta with sauce
Add the drained al dente pasta directly into the skillet with the simmering puttanesca sauce. Toss vigorously with tongs or two forks for 1–2 minutes so the pasta finishes cooking in the sauce and the sauce evenly coats the strands. If needed, add reserved pasta water, a few tablespoons at a time, until the sauce clings to the pasta and reaches desired consistency (use up to the reserved 1 cup).
- 9
Adjust seasoning and plate
Taste and adjust salt, pepper, and red pepper flakes if desired. Stir in 1 tbsp extra-virgin olive oil for shine and 2 tbsp chopped fresh parsley. Divide among 4 plates.
- 10
Optional garnish
If desired, grate 1 tbsp Parmesan or Pecorino over each serving (note: traditional puttanesca is typically served without cheese). Finish with a few extra whole olives or capers on top.