Pasta Puttanesca
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Pasta Puttanesca
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Use canned plum tomatoes if you can. Fresh tomatoes don't lend the same flavor to this pasta. To get them to the right consistency for the tomato puree called for in the recipe, remove them from the can and crush them with a fork or by hand. Also note that the sliced garlic is added to the oil cold. If you add minced garlic to hot oil, it can burn very quickly.
I always rinse capers, whether they are salt-packed or in brine. Then I squeeze them dry before using them. The brine has particular flavor that, to me, distracts from the capers. If using salt-packed anchovies, those should be rinsed as well. Anchovies packed in oil don't need to be rinsed.
You can start the pasta before you begin making the sauce, although if making this for the first time, it's probably easier to make the sauce, set it aside, then rewarm it again before adding the warm pasta and a bit of the ...
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic peeled and thinly sliced
- 3-4 anchovy minced, filets
- 2 tablespoons capers coarsely chopped
- 1/4 teaspoon red pepper flakes
- 1/3 cup (40g) black olive preferably oil cured, chopped, pitted
- 1 3/4 cups (one 14oz can, 390g) tomato puree (see headnote)
- 1 1/2 tablespoons tomato paste
- 7 ounces (200g) dried pasta
Instructions
- Make the sauce by putting the olive oil, garlic, and minced anchovies in a large, wide skillet. Heat the pan over medium heat, cooking the garlic and anchovies, stirring frequently, until the garlic is lightly browned and the anchovies are very soft and almost melting, about 2 minutes. Meanwhile, heat a large pot of water to cook the pasta in.
- Add the olives, capers, and red pepper flakes to the skillet, and stir for a minute, then add the tomatoes and tomato paste. Continue to cook, and stir, until the sauce is a deeper red color and the consistency of warm jam, which will take a couple of minutes. You want it wet and loose, but not watery. Remove from heat and set aside.
- When the pasta water is boiling, add the pasta and cook it until it's al dente. Just before the pasta is ready, rewarm the sauce. Drain the pasta, reserving some of the water, and add the pasta to the sauce warming in the pan, as well as 1 to 2 tablespoons of the reserved pasta water, stirring until the sauce coats the pasta and everything is heated through.
Notes
- Serving: The pasta doesn't really need any accompaniment so I don't serve it with cheese or another else on top.
- Storage: The sauce can be made 2-3 days in advance and refrigerated.
- Variations: Some people add a bit of fresh, chopped parsley to the sauce, or dried oregano. I don't, but you're welcome to.
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