Calafuria Recipe

Boil pasta

Bring 6 cups of water to a rolling boil in a large pot with 1 tbsp coarse salt. Add 12 oz of linguine or spaghetti and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Build the sauce

While the pasta cooks, heat 3 tbsp extra-virgin olive oil in a large wide skillet over medium heat. Add the 4 thinly sliced garlic cloves and cook, stirring, until fragrant and just beginning to turn golden (about 1–2 minutes). Add 4 chopped anchovy fillets and 1 tsp red pepper flakes; mash the anchovies with the back of a spoon and cook for 30–45 seconds until they dissolve into the oil.

Add chiles and tomatoes

Stir in 1 tbsp Calabrian chili paste (or 1 tbsp chopped Calabrian chiles in oil) and 2 cups halved cherry tomatoes. Cook, stirring occasionally, until the tomatoes soften and begin to break down, about 4–6 minutes. If the pan looks dry, add 2–3 tbsp of the reserved pasta water.

Finish flavors

Add 3 oz halved black olives and 2 tbsp rinsed capers to the skillet and cook 1–2 minutes to heat through. Stir in 1 cup chopped fresh flat-leaf parsley and 1 tbsp fresh lemon juice. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, tasting and adjusting seasoning as needed.

Combine pasta and sauce

Add the drained pasta to the skillet and toss vigorously to combine, adding reserved pasta water a few tablespoons at a time as needed to create a silky sauce that coats the strands (use about 1/4–1/2 cup total). Continue tossing over low heat for 1–2 minutes to allow the pasta to absorb flavors.

Serve

Divide the Calafuria among plates or bowls. If using, sprinkle 1/2 cup grated Pecorino Romano or Parmesan over the top and finish with an extra drizzle of olive oil and a few grinds of black pepper. Serve immediately.