Pasta Puttanesca

A bold Italian classic. Tomatoes, olives, capers, garlic and a little heat — a quick and delicious taste of Italy.

Ingredients

• 12 oz (340 g) spaghetti or linguine
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, thinly sliced or minced
• 1/2 tsp red pepper flakes, more or less to taste
• 4 anchovy fillets, finely chopped (optional but highly recommended)
• 1 can (28 oz / 800 g) whole peeled or crushed tomatoes
• 1/2 cup pitted Kalamata or other black olives, roughly chopped
• 2 tbsp capers, drained
• 1 tsp dried oregano
• Freshly ground black pepper
• Salt, as needed
• 1/4 cup chopped fresh parsley
• A little reserved pasta water

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. Before draining, reserve about 1 cup of pasta water.
2. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, and anchovies. Cook gently for 1 to 2 minutes, stirring until the anchovies dissolve into the oil and the garlic becomes fragrant.
3. Add the tomatoes, crushing them with a spoon if they're whole. Stir in the olives, capers, oregano, and a good grinding of black pepper.
4. Simmer uncovered for about 10 to 15 minutes, until the sauce has thickened slightly and the flavors have come together. Taste before adding salt because the olives, capers, and anchovies are already quite salty.
5. Add the drained pasta directly to the skillet. Toss thoroughly, adding a splash or two of reserved pasta water until the sauce becomes glossy and beautifully coats the noodles.
6. Stir in most of the parsley, then divide among bowls. Drizzle with a little extra olive oil and scatter the remaining parsley over the top.

A little tip: don't be put off by the anchovies if you don't normally enjoy them. They melt into the sauce rather than making it taste strongly of fish, adding a wonderfully deep, savory flavor. If you'd prefer a vegetarian version, simply leave them out.

Perfect with a crisp green salad and warm, crusty bread.