Pasta puttanesca
Ingredients
- 200 g (7 oz) spaghetti or other long pasta
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 2 garlic cloves, finely minced
- 3 anchovy fillets, finely minced
- ¼ cup pitted black olives (preferably in oil), quartered
- 1 tbsp capers, drained
- ¼ tsp chilli flakes (red pepper flakes)
- 1 can (400 g / 14 oz) crushed tomato (or hand-crushed whole canned tomatoes)
- ½ cup water
- 1 tsp fresh oregano, chopped (or ¼ tsp dried)
- ⅛ tsp kosher salt (or 2 pinches table salt)
- ⅛ tsp black pepper
- ¼ tsp sugar (optional, adjust to tomato quality)
- 2 tbsp fresh basil, roughly chopped
Utensils
- Large pot
- Medium skillet
- Wooden spoons
- Knife and chopping board
- Colander
Information
Cost: $$
Preparation time: 30 minutes
Yield: 4 servings (250g each)
Preparation Method
- Prepare: Bring a large pot of water to a boil for the pasta. Warm serving bowls.
- Cook garlic: Heat olive oil in a skillet over medium-high heat. Add garlic and cook for ~15 seconds until golden.
- Cook anchovies: Add anchovies, capers, olives, and chilli flakes. Cook for 1 minute.
- Make sauce: Add tomatoes, rinsing the can with ½ cup water and adding that as well. Stir in oregano, salt, and pepper. Simmer on low for 10 minutes until sauce thickens.
- Cook pasta: Add 2 tsp salt to the boiling water. Cook spaghetti per package directions.
- Reserve water: Before draining, scoop out 1 mug of pasta cooking water. Drain pasta.
- Combine: Add pasta to the skillet with the sauce. Add ¼ cup pasta water and toss with 2 wooden spoons over low heat for 1 minute until sauce clings to pasta. Add more water if too dry.
- Serve: Transfer to warmed bowls. Drizzle with olive oil and sprinkle with basil. Serve immediately.