Spaghetti Alla Puttanesca

Ingredients:

3 oz olives black—gaeta or kalamata are best

5 tbsp capers

4 filets anchovies spine removed (if necessary)

2 cloves garlic

1 whole fresh red chili pepper or to taste

1 handful flat leaf Italian parsley minced

14 oz whole peeled tomatoes crushed

4 tbsp olive oil extra virgin

fine salt if needed to taste

11 oz pasta spaghetti, vermicelli or penne

Instructions:

Rinse or Soak Olives and Capers

Rinse the olives and capers well. Better yet, let them soak in water for 30 minutes to remove excess salt and/or vinegar.

Prepare the Ingredients

Roughly chop the olives.

Mince the garlic and red chili pepper.

Remove the seeds from the inside of whole peeled tomatoes. Mash or purée the tomato pulp until it is the consistency of crushed tomatoes.

Mince the parsley.

Make a Soffritto

Cover the bottom of a large skillet with olive oil. Over medium heat, add the minced garlic, pepper and anchovy filets.

Mash the anchovy filets with a fork or back of a spoon to help it dissolve into the oil.

Sauté until the garlic is golden.

Add the Tomato, Olives, Capers

Add the tomato sauce.

Stir in the capers and olives—leaving aside some of each for decorating the finished dish.

Simmer the sauce for a few minutes. Then salt to taste (only if needed). In the meantime…

Cook the Pasta

Cook the pasta a minute less than the time required for al dente pasta on the package instructions.

Finish with Pasta and Parsley

Drain and transfer the pasta to the sauce along with ½ ladle of hot pasta water.

Cook the pasta with the sauce for about a minute until the pasta is al dente.

Add the minced parsley and stir to combine.

Buon appetito!

Notes:

Rinse or Soak the Olives and Capers!

Olives and capers are very salt and may also be strong in vinegar depending on the product you purchase.

Give the olives and capers a good rinse before adding them to the sauce. Better yet? Soak them for about 30 minutes in filtered water to remove excess salt and vinegar.

Taste Before Adding Salt!

Anchovies, olives and capers all bring quite a bit of salt to this pasta sauce. Taste before adding salt to the finished sauce.

You may even want to salt the pasta water less than usual to account for these salty ingredients!

Nutrition Information:

Frequently Asked Questions:

What type of olives work best for Spaghetti Alla Puttanesca?

Gaeta or Kalamata olives are recommended for the best flavor.

Why should I rinse or soak olives and capers?

Rinsing or soaking helps remove excess salt or vinegar, ensuring the dish isn’t overly salty.

Can I adjust the spice level in the dish?

Yes, you can control the heat by adjusting the amount of red chili pepper according to your preference.

Do I need to remove the anchovy spines?

It’s recommended to remove anchovy spines if present for a smoother texture.

How important is the “soffritto” step?

The soffritto (sautéing garlic, pepper, and anchovies) is crucial; it builds a flavorful base for the sauce.

Can I use a different type of pasta?

Yes, spaghetti, vermicelli, or penne are suggested, but you can choose your favorite pasta.

Why remove seeds from tomatoes?

Removing seeds ensures a smoother texture in the sauce.

How do I know when the garlic is sautéed enough?

Sauté garlic until golden for a sweet and aromatic flavor without bitterness.

Can I use canned crushed tomatoes instead of whole peeled tomatoes?

Yes, you can use canned crushed tomatoes for convenience.

What’s the purpose of adding pasta water to the sauce?

Adding pasta water helps bind the sauce to the pasta, creating a cohesive and flavorful dish.