Pasta Puttanesca
My version of Pasta Puttanesca: a fast, bold linguine with tomatoes, garlic, chili flakes, olives, capers, anchovies, and lots of parsley.
Ingredients
- 500 g linguine
- 3 garlic cloves, minced
- 6-8 anchovy fillets, finely chopped
- 1 tbsp chili flakes (or to taste)
- 1 can pelati (whole peeled tomatoes, ca. 400g)
- 100 g olives (Kalamata is classic, but black olives work)
- 3 tbsp capers (drained)
- 1 big handful parsley, finely chopped (reserve a little for topping)
- 2-3 tbsp olive oil
- salt and pepper to taste
- parmesan, to serve (optional but delicious)
- A splash of reserved pasta water (to loosen the sauce)
Instructions
- Mince garlic, anchovy fillets, capers and parsley. Lightly crush olives.
- Heat olive oil in a pan and cook anchovies until they dissolve.
- Add garlic and chili flakes and cook until fragrant.
- Stir in capers and olives, then add pelati and break up the tomatoes.Simmer until thickened.
- Cook linguine al dente. Reserve some pasta water.
- Stir parsley into the sauce, simmer 1-2 minutes, then toss in pasta. Add pasta water as needed to loosen.
- Serve with extra parsley and parmesan (optional).