Pasta Puttanesca with Side Salad

Instructions

1. 1

   Cook the Pasta

   • Bring 4 quarts of water to a rolling boil in a large pot.
   • Generously salt the water with 1.5 teaspoons of salt. This is crucial for flavoring the pasta from within.
   • Add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes.
   • Just before draining, reserve about 1.5 cups of the starchy pasta water. Drain the pasta in a colander.
2. 2

   Build the Flavor Base

   • While the pasta is cooking, heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
   • Add the sliced garlic and red pepper flakes. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and turns a pale golden color. Do not let it brown or it will become bitter.
   • Add the chopped anchovy fillets. Cook for another 2 minutes, using a wooden spoon to mash and stir them until they completely dissolve into the oil.
3. 3

   Simmer the Sauce

   • Carefully pour the canned tomatoes and their juices into the skillet. Use your spoon to break up the whole tomatoes into smaller, rustic chunks.
   • Bring the sauce to a lively simmer, then reduce the heat to medium-low. Let it cook for about 10 minutes, uncovered, stirring occasionally, until it has thickened slightly.
   • Stir in the halved Kalamata olives and the drained capers. Continue to simmer for another 3-5 minutes to allow the flavors to meld.
   • Taste the sauce and season with freshly ground black pepper. It will likely not need any extra salt due to the other ingredients, but add a pinch if you feel it's necessary.
4. 4

   Combine and Serve

   • Add the drained pasta directly to the skillet with the sauce.
   • Add 1/2 cup of the reserved pasta water to the skillet. Use tongs to toss the pasta vigorously with the sauce for about 1-2 minutes.
   • The starch from the pasta water will help the sauce emulsify and cling to every strand of spaghetti. If the sauce is too thick, add another splash of pasta water until it reaches a luscious consistency.
   • Remove from heat and stir in the chopped fresh parsley.
   • Serve immediately in warm bowls, garnished with a little extra fresh parsley.