2099. Pasta Putanesca

There's an interesting story behind the conception of this pasta, but I will let you do your own research if that interests you. What interests me is how the Italians thought of the most pungent ingredients in their repertoire at the time and combined them into a single dish. Anchovy, garlic, capers, olives, and chili, combined with loads of olive oil, parmesan, and tomato. Parsley optional.

Ingredients:

225g spaghetti

¼ cup olive oil

4–6 anchovy fillets, finely chopped (they will dissolve into the oil)

4 cloves garlic, minced

½ tsp crushed red pepper flakes (adjust to taste)

1 can (400g) tomatoes

½ cup Kalamata pitted and halved

4 Tbsp capers, drained and roughly chopped

½ cup fresh Italian flat-leaf parsley, finely chopped

Salt (for the pasta water)

freshly grated parmesan

Method:

Bring a large pot of water to a rolling boil. Salt it generously, add the spaghetti, and cook until 1 minute before al dente. Reserve about ½ cup of the starchy pasta water, then drain the pasta.

While the water heats up, warm the olive oil in a large skillet over medium heat. Add the chopped anchovies, garlic, and red pepper flakes. Cook for 1 to 2 minutes, stirring with a wooden spoon to break up the anchovies until they completely melt into the oil.

Pour the canned tomatoes and their juices into the skillet. Use your hands or a wooden spoon to crush and break the tomatoes apart directly in the pan. Stir in the olives and capers. Bring to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the tomatoes break down.

Turn the heat up slightly and transfer the drained pasta directly into the skillet with the sauce. Pour in a few tablespoons of the reserved starchy pasta water. Toss and stir everything vigorously for about 1 minute until the glossy sauce clings beautifully to the noodles.

Turn off the heat. Stir in the fresh chopped parsley, taste for seasoning (the capers and anchovies usually add enough salt, but you can add a pinch if needed), top with freshly grated parmesan and serve immediately.

صحة و عافية