Italian cuisine · Dough, Pasta & Rice

Pasta alla Puttanesca

Spaghetti in a bold tomato sauce with anchovies, capers, black olives and chili.

Ingredients · for 4 servings

• 400 g spaghetti
• 500 g passata (strained tomatoes)
• 8 anchovy fillets in oil
• 2 tbsp capers
• 100 g black olives
• 4 cloves garlic
• 1 dried chili pepper
• 1/2 bunch flat-leaf parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Slice the garlic thinly, pit and halve the olives, rinse the capers, and roughly chop the anchovy fillets.
2. Bring plenty of salted water to a boil for the spaghetti and warm the olive oil in a wide pan over low heat.
3. Let the garlic and crumbled chili infuse for 1–2 min until the garlic is fragrant but not browned, then add the anchovies and stir until they break down, about 1 min.
4. Add the passata, olives and capers and simmer uncovered over medium heat for 10–12 min until the sauce thickens and the oil separates at the edge.
5. Cook the spaghetti until al dente, drain, reserving a cup of pasta water, and add the pasta directly to the pan.
6. Toss everything vigorously with 4 tbsp pasta water for 1 min until the sauce clings, season with pepper and a little salt, and serve immediately sprinkled with chopped parsley.