Whole-Wheat Pasta Puttanesca

1. 1
   boil · ~12 min

   Boil the pasta.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tablespoon salt to the boiling water.

   3.Add the whole-wheat pasta and cook until al dente, about 1 minute less than package directions.

   4.Reserve 1 cup of pasta water, then drain the pasta.

   TIPDon't skip the pasta water — its starchiness helps the sauce cling to the noodles.
2. 2
   saute · ~2 min

   Build the aromatic base.

   1.Heat olive oil in a large skillet over medium heat.

   2.Add sliced garlic and crumbled dried chili, cook until garlic is fragrant and just golden (1-2 minutes).

   3.Don't let the garlic burn — it turns bitter.

   TIPSlice garlic thinly instead of mincing — it infuses the oil without burning as quickly.
3. 3
   simmer · ~10 min

   Simmer the puttanesca sauce.

   1.Add the hand-crushed tomatoes with their juices to the skillet.

   2.Stir in the chopped olives and capers.

   3.Season with a pinch of salt and a pinch of black pepper.

   4.Bring to a gentle simmer and cook until the sauce thickens slightly (8-10 minutes).

   TIPCrushing the tomatoes by hand gives the sauce a rustic, uneven texture that clings beautifully to pasta.
4. 4
   mix · ~1 min

   Toss the pasta with the sauce.

   1.Add the drained pasta to the skillet with the sauce.

   2.Toss well with tongs, adding splashes of reserved pasta water as needed to create a glossy, cohesive sauce.

   3.Cook together for 1 minute so the pasta absorbs the flavors.

   TIPAdd pasta water a tablespoon at a time — too much will make the sauce watery.
5. 5
   serve

   Garnish and serve immediately.

   Divide among bowls, finish with a generous sprinkle of fresh parsley and an extra crack of black pepper.

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