Pasta Puttanesca

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Pasta Puttanesca might be one of our favorite dishes thanks to the brininess of the capers and olives and the depth of flavor thanks to the anchovy. We highly suggest doubling down and adding crunchy caper leaves as a garnish.

Pasta Puttanesca

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

25 minutes

Calories

625

Author:

Giadzy

Ingredients

3 tablespoons olive oil, plus more to finish

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3 garlic cloves, chopped
1 teaspoon anchovy paste (or 2 to 3 anchovy filets, chopped fine)

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2 (14-ounce) can cherry tomatoes
1 teaspoon Calabrian chili paste

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1/2 teaspoon kosher salt
3 tablespoons capers, drained and rinsed

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2/3 cup pitted black olives, such as Leccino or kalamata

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1 pound linguine pasta

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1/2 cup Pecorino Toscano cheese, plus more to serve
12 to 15 crunchy caper leaves, optional

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Instructions

Heat a large skillet over medium heat. Add the oil and heat an additional 30 seconds. Add the garlic and anchovy paste and cook, stirring constantly, breaking up the anchovy paste as you go, until the garlic is fragrant and the anchovy smells nutty, about 2 minutes. Add the tomatoes to the pan and rinse the cans back and forth with 3 tablespoons of water. Add the water to the pan along with the chili paste, salt, capers and black olives. Bring to a simmer. Adjust the heat to maintain and steady simmer and cook, stirring often and breaking apart the tomatoes as they cook, until slightly reduced, about 10 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta until just barely al dente, about 2 minutes less than package directions. Using tongs, lift the pasta directly form the water to the sauce. Sprinkle the bare pasta with the cheese. Over medium-low heat, toss well to coat. Add 1/4 cup pasta water if needed to help the sauce cling to the pasta. Cook until the pasta is al dente, another 2 minutes. Serve sprinkled with more cheese, a drizzle of olive oil and a few lightly crushed caper leaves if using.