Pasta Puttanesca

Ingredients:

¾ pound thin spaghetti

Kosher salt

For The Sauce

¼ cup extra virgin olive oil, I often use Italian Nocellara EVOO for this one

4 to 8 anchovy fillets, use to your liking

1 teaspoon red pepper flakes, optional

4 to 5 large garlic cloves, minced

1 28- ounce can whole peeled San Marzano tomatoes

½ cup pitted kalamata olives, sliced

3 tablespoons capers

2 teaspoons dry oregano

Kosher salt

½ cup chopped parsley

Instructions:

Step 1:

In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil.

Warm the oil over medium heat and add the anchovy fillets and red pepper flakes.

Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).

Step 2:

Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano.

Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.

Step 3:

Lower the heat and cover the pan part-way.

Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.

Step 4:

While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).

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Step 5:

When the pasta is ready, transfer it to the pan with the sauce and toss well.

If you need to, add a little of the pasta cooking water.

Taste and adjust the salt, if needed.

Step 6:

Garnish with the remaining olives and capers and fresh parsley.

Serve!

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this dish without anchovies?

Absolutely! While anchovies provide a distinct umami flavor to the sauce, you can omit them if you prefer.

You may want to add a pinch of salt to compensate for the missing savory element.

Is there a substitute for kalamata olives?

If you don’t have kalamata olives on hand, you can use other types of olives such as green olives or black olives.

However, keep in mind that the flavor profile may vary slightly.

How spicy is this dish with the red pepper flakes?

The amount of red pepper flakes added can be adjusted to suit your taste preferences.

If you prefer a milder dish, you can reduce or omit the red pepper flakes altogether.

Alternatively, if you enjoy a spicy kick, you can increase the amount.

Can I use fresh tomatoes instead of canned San Marzano tomatoes?

While San Marzano tomatoes are preferred for their sweet and tangy flavor, you can certainly use fresh tomatoes if they’re in season.

Simply blanch and peel the tomatoes before adding them to the sauce.

Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days.

When ready to serve, reheat the sauce on the stove and cook the pasta separately.

Then, toss the pasta with the warmed sauce and garnish before serving.