Pasta Puttanesca

Ingredients

• 400 g linguine (Cook until al dente; reserve some of the cooking water.)
• 2 garlic (Peeled and sliced very thinly.)
• 0.5 bunch flat-leaf parsley (Separate the stems from the leaves; finely chop the leaves and divide them for mixing into the pasta and serving.)
• 8 anchovy fillets (Packed in olive oil; use the oil from the tin for sautéing.)
• anchovy oil (Use the oil from the anchovy tin for frying; amount not specified.)
• chili flakes (To taste.)
• 150 g Taggiasche and Kalamata olives (Pitted.)
• 50 g capers (Drained if packed in brine.)
• 800 g canned cherry tomatoes (Use canned cherry tomatoes, with their juices.)
• extra-virgin olive oil (For finishing with a drizzle; amount not specified.)
• salt (To taste. The capers, olives, and anchovies are already salty.)
• black pepper (To taste.)
• pasta cooking water (Reserve at least one large ladleful before draining the pasta.)

Steps

1. 1

   Peel the garlic and slice it into very thin pieces. Separate the parsley stems from the leaves, finely chop the leaves, and set the chopped parsley aside for later.

2. 2

   Place a large sauté pan over medium-low heat. Add the oil from the anchovy tin, then add the sliced garlic, anchovy fillets, chili flakes, and parsley stems. Sauté gently until the garlic is fragrant and the anchovies begin to dissolve into the oil, taking care not to brown or burn the garlic.

3. 3

   Remove and discard the parsley stems from the pan.

4. 4

   Add the pitted olives and capers to the pan. Stir to coat them in the seasoned oil and cook briefly so their flavors release.

5. 5

   Add the canned cherry tomatoes and their juices. Season with salt and pepper, then let the sauce simmer gently until hot and slightly thickened. Stir occasionally.

6. 6

   Meanwhile, bring a large pot of well-salted water to a boil. Add the linguine and cook according to the package directions until al dente.

7. 7

   Before draining the linguine, reserve a large ladleful of the pasta cooking water. Drain the pasta.

8. 8

   Add the drained linguine to the pan of puttanesca sauce. Add the reserved pasta water and half of the finely chopped parsley.

9. 9

   Toss the pasta thoroughly over the heat until the sauce coats the linguine and becomes glossy. Add a little more pasta water if the sauce needs loosening.

10. 10

    Divide the pasta among four bowls. Spoon extra sauce over each portion, sprinkle with the remaining chopped parsley, and finish with a drizzle of extra-virgin olive oil. Serve immediately.

Notes

The recipe uses the oil from the anchovy tin to sauté the aromatics. Taste carefully before adding much salt because anchovies, capers, and olives are salty. The recipe is adapted from the creator's Dutch description and transcript; amounts for the oils are not specified.

Nutrition per serving

• main
• pasta
• Italian
• quick
• weeknight
• seafood
• dairy-free
• one-pan sauce