Spaghetti alla Puttanesca

Ingredients

Instructions

1. 1

   Bring a large pot of water to the boil for the pasta. While it heats, slice the garlic, roughly chop the olives, and finely chop the parsley so everything is ready before you start the sauce.

2. 2

   Salt the boiling water well, add the spaghetti, and cook until very al dente, about 2 minutes less than the packet suggests. Stir for the first 30 seconds so it does not clump.

3. 3

   Meanwhile, set a wide frying pan over medium-low heat. Add the olive oil and garlic and cook gently for 30-60 seconds until fragrant but not browned. Add the anchovy fillets and stir until they melt into the oil, then add the chili flakes, capers, and olives. Cook for 1 minute to bloom the flavors.

4. 4

   Pour in the crushed tomatoes, add the salt and black pepper, and simmer over medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and tastes rounded rather than raw. Because the anchovies, capers, and olives are salty, taste before adding any extra salt.

5. 5

   Lift the spaghetti straight into the sauce with tongs, bringing a little pasta water with it. Toss over medium heat for 1-2 minutes until the pasta is coated and perfectly al dente. If needed, loosen with a splash of pasta water so the sauce clings rather than sits heavily.

6. 6

   Turn off the heat, toss through most of the parsley, and divide between warm bowls. Scatter over the remaining parsley and serve immediately.

Nutrition per serving

Notes

• •Rinsing the capers removes excess surface salt and keeps the sauce balanced.
• •Do not brown the garlic; bitter garlic will dominate this quick sauce.
• •If you like a sharper, more traditional flavor, add an extra 10 g capers or 1 more anchovy fillet.
• •This dish is usually served without cheese, which would mask the briny, spicy sauce.

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