Pasta alla Puttanesca

Pasta alla Puttanesca is a bold Neapolitan dish that transforms simple pantry staples into a symphony of flavours. Briny Kalamata olives, tangy capers, savoury anchovies, and aromatic garlic meld with ripe tomatoes to create a sauce that clings to each strand of al dente pasta. This quick, budget-friendly recipe delivers a taste of Italy's vibrant culinary tradition in every bite.

PREPARATION:

1. Cut the chili into small pieces. Crush the peeled tomatoes with a masher.
2. Gently crush the peeled tomatoes with a masher, and then add a little bit of parsley to it.
3. Add 4 tablespoons of EVOO in a large pan over low heat, toss in anchovies and crushed garlic, and add a splash of water.
4. Add chilies to the pan and continue to cook on low heat until anchovies melt into the mixture and disappear.
5. Crush the olives with your hands and toss them into the pan.
6. Add capers to the pan, gently mix everything, and add 2 tablespoons of water.
7. Add peeled tomatoes and give a nice stir so all the ingredients get to know each other, and the flavours meld beautifully.
8. Season with salt & pepper, and add some parsley.
9. Mash the tomatoes and olives with a masher to get their juices out.
10. Add a tablespoon of sea salt to a large pot of boiling water, cook the pasta according to package instructions, and strain when cooked (don’t forget to collect some pasta water).
11. Pour 2 tablespoons of pasta water into the sauce and mix.
12. Add cooked pasta to the sauce and continue to toss and coat with the sauce while adding pasta water as required until the pasta is moist and absorbs the sauce.
13. Serve on a plate by adding a generous heaping of pasta along with all the other ingredients with a garnish of parsley.

Vincenzo's tip
Pasta water is a valuable ingredient in creating a well-emulsified and thicker sauce. When combining the cooked pasta with the sauce, add pasta water as needed. The starch in the pasta water helps the sauce adhere better to the pasta and vegetables.