Puttanesca Recipe
Tomato sauce, anchovies, capers, taggiasca olives, EVOO, oregano
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Ingredients
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Sauce
Pasta
Method
Sauce
- 1
- 2
Add anchovies and chili
Add the minced anchovy fillets and 1 tsp crushed red pepper flakes to the pan. Using your spoon, mash the anchovies into the oil and garlic as they melt—this will dissolve them into the base and add savory depth (about 1 minute).
- 3
Build tomato base
Stir in 1 tbs tomato paste and cook briefly, 30 seconds, to deepen flavor. Add the 28 oz crushed tomatoes (or hand-crushed whole tomatoes) and bring mixture to a gentle simmer over medium-low heat.
- 4
Add briny elements and seasoning
Once simmering, add 2 tbs rinsed capers and 3 oz halved Taggiasca olives. Sprinkle in 1 tsp dried oregano, 1 tsp freshly ground black pepper, and ½ tsp salt. Stir to combine and reduce heat to low; simmer gently for 10–15 minutes to meld flavors. Taste and adjust salt/pepper as needed—anchovies and capers are salty, so adjust conservatively.
- 5
Finish sauce
Just before tossing with pasta, stir in 2 tbs chopped fresh parsley and 1 tsp lemon zest (if using) to brighten the sauce. If sauce seems too thick, add up to ¼–½ cup reserved pasta water to loosen and create a silky texture.
Pasta
- 6
Cook pasta
Bring a large pot of water to a rolling boil and add 1 tbs kosher salt. Add 12 oz dried spaghetti or bucatini and cook until just shy of al dente (follow package for time, usually 8–10 minutes; remove 1–2 minutes early). Reserve 1 cup of the pasta cooking water, then drain the pasta.
- 7
Combine pasta and sauce
Add the drained pasta directly to the pan with the simmering puttanesca sauce. Toss vigorously over medium heat for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor. If needed, add reserved pasta water a few tablespoons at a time to achieve a glossy coating and proper consistency; use about ½–1 cup total as required.
- 8
Serve
Divide pasta among warm plates. Finish with an extra drizzle of EVOO (optional), a light sprinkle of chopped parsley, and an additional pinch of cracked black pepper. Serve immediately.