📝 About This Recipe
Hailing from the mid-20th century streets of Naples, this 'lady of the night' pasta is a bold, aromatic explosion of Mediterranean pantry staples. It strikes a perfect balance between the briny punch of capers and olives, the savory depth of anchovies, and the bright acidity of San Marzano tomatoes. This dish is the ultimate solution for a quick yet sophisticated dinner that tastes like a summer evening on the Italian coast.
🥗 Ingredients
The Pasta
- 1 pound Dried Spaghetti (preferably high-quality bronze-die extruded)
- 2 tablespoons Kosher Salt (for the pasta water)
The Aromatics & Base
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 4 pieces Garlic Cloves (thinly sliced)
- 6-8 pieces Anchovy Fillets (packed in oil, drained)
- 1/2 teaspoon Crushed Red Pepper Flakes (adjust for heat preference)
The Sauce
- 28 ounces San Marzano Whole Peeled Tomatoes (crushed by hand in a bowl)
- 1/2 cup Gaeta or Kalamata Olives (pitted and roughly chopped)
- 3 tablespoons Nonpareil Capers (drained and rinsed)
- 1 tablespoon Tomato Paste (for depth of color)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Zest (optional, for brightness)
- 1/2 cup Pasta Water (reserved from the cooking pot)
👨🍳 Instructions
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1
Bring a large pot of water (about 5-6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt.
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2
While waiting for the water, hand-crush the San Marzano tomatoes into a bowl, removing any tough stem ends. Set aside.
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3
In a large, deep skillet or sauté pan, add the olive oil over medium-low heat. Add the sliced garlic and cook for 2 minutes until softened and fragrant, but not browned.
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4
Add the anchovy fillets to the skillet. Use a wooden spoon to mash them into the oil until they completely dissolve and form a savory paste.
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5
Stir in the red pepper flakes and tomato paste. Cook for 1-2 minutes until the paste turns a deep brick red.
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6
Add the crushed tomatoes, chopped olives, and rinsed capers to the skillet. Increase the heat to medium and bring to a gentle simmer.
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7
Simmer the sauce uncovered for about 12-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
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8
While the sauce simmers, drop the spaghetti into the boiling water. Cook for 2 minutes less than the package directions for 'al dente'—the pasta will finish cooking in the sauce.
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9
Just before draining the pasta, carefully ladle out about 1/2 cup of the starchy pasta cooking water and set it aside.
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10
Drain the spaghetti and add it directly into the skillet with the simmering sauce.
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11
Increase the heat to medium-high. Add a splash of the reserved pasta water and toss the pasta vigorously with tongs for 1-2 minutes until the sauce clings to every strand.
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12
Remove from heat. Stir in the fresh parsley and lemon zest (if using). Taste before adding any extra salt, as the olives, capers, and anchovies are naturally salty.
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13
Plate immediately into warmed bowls, ensuring plenty of the chunky sauce is spooned over the top of each portion.
💡 Chef's Tips
Use high-quality bronze-cut pasta; the rough surface helps the sauce adhere much better than smooth pasta. Don't skip the anchovies even if you aren't a fan; they melt away and provide 'umami' depth without tasting fishy. Be cautious with salt—the olives, capers, and anchovies provide a significant salt base, so always taste at the very end. If the sauce looks too dry when adding the pasta, add the reserved pasta water one tablespoon at a time to emulsify the sauce. Authentic Puttanesca rarely uses Parmesan cheese, as the dairy can clash with the briny, acidic notes of the sauce.
🍽️ Serving Suggestions
A crisp, chilled glass of Greco di Tufo or a dry Rosé balances the spicy heat beautifully. Serve with a crusty loaf of warm ciabatta or focaccia to mop up the remaining sauce. A simple green salad with a sharp lemon vinaigrette provides a refreshing contrast to the rich sauce. For a complete meal, follow with a light dessert like lemon sorbet or fresh berries.