Linguine Puttanesca - Anchovy, Black Olives And Capers In A Spicy San Marzano Sugo (campania) Recipe

Bring water to a boil

In a large pot, bring 4 liters of water to a rolling boil. Add 2 tablespoons of coarse salt so the water tastes sea-like.

Cook linguine

Add 12 oz dried linguine and cook, stirring occasionally, until just shy of al dente (follow package timing minus 1-2 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Warm oil and infuse garlic

While pasta cooks, heat 4 tablespoons extra-virgin olive oil in a large sauté pan over medium heat. Add the thinly sliced garlic and cook, stirring, for 1–1½ minutes until fragrant and lightly golden but not browned.

Add anchovies and red pepper

Add the 6 chopped anchovy fillets and 1 teaspoon red pepper flakes to the pan. Stir and mash the anchovies with the back of a wooden spoon for about 1 minute until they dissolve into the oil.

Build the sauce

Pour in the crushed San Marzano tomatoes (28 oz). Stir to combine, then bring the sauce to a gentle simmer. Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally.

Add olives and capers

Stir in 1 cup halved black olives and 3 tablespoons rinsed capers. Continue simmering 4–6 minutes so flavors meld. Taste and add up to 1/2 teaspoon sugar if tomatoes are too acidic, and 1/2 teaspoon freshly ground black pepper. Adjust heat with more red pepper flakes if desired.

Combine pasta and sauce

Add the drained linguine to the sauté pan with the sauce (if your pan is too small, return pasta to the empty pot and add the sauce). Toss to coat, adding reserved pasta water a few tablespoons at a time (use up to 1 cup) until the sauce clings to the pasta and the texture is silky.

Finish with parsley and adjust seasoning

Remove from heat and stir in 1 cup chopped fresh parsley, 1 tablespoon extra-virgin olive oil, and 1 teaspoon lemon zest if using. Taste and adjust salt (the anchovies, capers and olives add saltiness) and pepper as needed.

Serve

Divide among 4 warm plates or bowls. Serve immediately, offering extra chopped parsley and a drizzle of olive oil at the table.