Spaghetti Puttanesca Recipe
Kalamata olives, caper, anchovy, pomodoro sauce, olive oil
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Ingredients
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Pasta
Puttanesca Sauce
Finishing
Method
Pasta
Bring water to a boil
Fill a large pot with about 4–5 quarts (4–5 L) of water. Bring to a rolling boil over high heat; add 1 tablespoon kosher salt once boiling.
Cook spaghetti
Add 12 oz spaghetti and cook according to package instructions until just shy of al dente (typically 8–9 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.
Puttanesca Sauce
Prepare aromatics and anchovies
While the water comes to a boil, finely mince 4 cloves garlic. Open 6 anchovy fillets and chop them roughly (they will dissolve into the oil). Halve 3 oz pitted Kalamata olives and rinse 2 tbsp capers to remove excess brine.
Heat oil and bloom garlic
In a large skillet or sauté pan over medium heat, add 3 tbsp extra-virgin olive oil. When warm (not smoking), add the minced garlic and cook for 30–45 seconds, stirring, until fragrant but not browned.
Add anchovies and red pepper
Add the chopped anchovy fillets and 1 tsp red pepper flakes to the pan. Stir and press the anchovies with the back of a spoon until they dissolve into the oil, about 1–2 minutes.
Deglaze
Add 2 tbsp dry white wine or 2 tbsp reserved pasta water to deglaze the pan, scraping any browned bits. Let it reduce for about 1 minute.
Add tomatoes
Pour in 28 oz canned crushed tomatoes (pomodoro). Stir to combine, bring to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to concentrate flavors and thicken slightly.
Finish the sauce
Stir in the halved Kalamata olives and rinsed capers. Simmer for another 2–3 minutes to heat through and meld flavors. Season with 1 tsp freshly ground black pepper. Taste — the anchovies, capers, and olives are salty, so do not add additional salt unless needed.
Combine & Finish
Toss pasta with sauce
Add the drained spaghetti directly to the skillet with the puttanesca sauce. Toss well to coat; if the sauce seems tight, add up to 1/2 cup reserved pasta cooking water a few tablespoons at a time until you reach a glossy, cohesive sauce that clings to the pasta.
Final touches
Remove from heat, stir in 2 tbsp chopped fresh parsley and 1 tbsp extra-virgin olive oil (finish) for sheen. If using, sprinkle 1 oz grated Pecorino or Parmesan and toss once more.
Serve
Portion the pasta into 4 bowls, grind a little extra black pepper on top to taste, and serve immediately.