Linguine Puttanesca Recipe
anchovy, black olives and capers in a spicy San Marzano sugo (Campania)
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Ingredients
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Pasta
Sauce (sugo)
Finishing
Method
Pasta
Bring water to a boil
In a large pot, bring 5 liters of water to a vigorous boil. Add 1 tablespoon of coarse salt once boiling.
Cook linguine
Add 12 oz linguine and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water before draining. Do not rinse; keep the pasta hot.
Sauce (sugo)
Warm oil and aromatics
While the water comes to a boil (or while pasta cooks), heat 3 tablespoons extra-virgin olive oil in a large, deep skillet over medium heat. Add 4 thinly sliced garlic cloves and gently sauté for 1–1½ minutes until fragrant and just beginning to color; do not let the garlic burn.
Add anchovies and chili
Add 6 chopped anchovy fillets and 1 teaspoon dried red chili flakes to the skillet. Stir and mash the anchovies with the back of a spoon until they dissolve into the oil, about 1 minute.
Add tomatoes
Pour in one 28 oz can of crushed San Marzano tomatoes. Bring to a gentle simmer, reduce heat to medium-low, and simmer uncovered for 10–12 minutes to concentrate the sauce, stirring occasionally.
Finish sauce
Stir in 1 cup roughly chopped black olives and 3 tablespoons rinsed capers. Simmer another 2–3 minutes to warm the olives and meld flavors. Taste and season with ½ teaspoon sugar if the tomatoes are too acidic, and add freshly ground black pepper (about 1 teaspoon). Do not add additional salt until after tasting the combined pasta, as anchovies, capers, and olives are salty.
Combine & Finish
Toss pasta with sauce
Add the drained hot linguine directly to the skillet with the puttanesca sauce. Toss vigorously with tongs or two forks over medium heat to coat the pasta. Add up to 1 cup reserved pasta cooking water, a few tablespoons at a time, until the sauce reaches a silky consistency that clings to the noodles (you may not need the full cup).
Finish and serve
Remove from heat, stir in 1 tablespoon extra-virgin olive oil and 1 cup chopped fresh flat-leaf parsley. Adjust seasoning with black pepper and, if necessary, a small pinch of salt. Serve immediately, dividing into 4 warm plates.