Spaghetti alla puttanesca

Being such a simple recipe, this is one of those dishes that genuinely benefit from better-quality ingredients. In this pasta, the one ingredient I find is really worth seeking out is fresh deli-style olives in olive oil or brine, rather than cheaper jarred ones you find on supermarket shelves.

Oh, also, anchovies – the secret “why is this simple sauce so good?” ingredient. If you skip it, the sauce isn’t quite as good! However, you can leave it out if you wish to make the dish vegetarian/vegan (add a little more garlic, capers, and olives instead).\

Ingredients

• 7 oz spaghetti, or other long pasta

• 2 tbsp extra virgin olive oil, plus more for drizzling

• 2 garlic cloves, finely minced (knife, not garlic press)

• 3 anchovy fillets, finely minced (Note 1)

• 1/4 cup pitted black olives, preferably in oil, quartered

• 1 tbsp capers, drained

• 1/4 tsp chili flakes (red pepper flakes)

• 14oz can crushed tomatoes (or hand crush whole canned tomatoes)

• 1/2 cup water

• 1 tsp fresh oregano, roughly chopped (sub 1/4 tsp dried)

• 1/8 tsp kosher salt

• 1/8 tsp black pepper

• 1/4 tsp sugar

• 2 tbsp fresh basil, roughly chopped

Preparation

1. Bring a large pot of water to the boil, ready for the pasta. Warm serving bowls (I microwave for 1 minute).

2. Heat olive oil in a medium skillet over medium-high heat. Add garlic and cook for 15 seconds until it starts turning golden.

3. Add anchovies, capers, olives, and chili flakes. Cook for 1 minute.

4. Add tomato, then add the 1/2 cup of water into the can. Swirl around to rinse then pour into the skillet.

5. Add oregano, salt, and pepper. Stir, bring to a simmer, then turn down to low and cook over medium heat for 10 minutes or until the tomato has broken down and created a sauce. Turn off the stove when ready if not timed with cooked pasta.

6. Meanwhile, add 2 teaspoons salt to the pot of water. Then add pasta and cook per packet directions.

7. Just before draining, scoop out a mugful of pasta cooking water and set aside. Then drain the pasta in a colander.

8. Immediately add pasta to the sauce. Add 1/4 cup of pasta cooking water reserved from the previous step then use 2 wooden spoons to toss the pasta, still on a low stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery). If the pasta gets too dry, add more pasta cooking water and toss.

9. Immediately transfer into warmed bowls. Drizzle with olive oil, and sprinkle with basil. Serve immediately!

Keywords: Pasta Italian Main