A classic Italian pasta dish with a bold, savory flavor.
- Carbohydrate 41.5765692340864 g
- Cholesterol 41.390303726 mg
- Fat 8.54270932119206 g
- Fiber 2.03413749979282 g
- Protein 8.26177212498628 g
- Saturated Fat 1.20377137272312 g
- Serving Size 1 1 Serving (201g)
- Sodium 479.931002087374 mg
- Sugar 39.5424317342936 g
- Trans Fat 0.740621385888207 g
- Calories 269 calories
Step-by-step
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
A properly constructed puttanesca yields a glossy emulsion where briny capers, plump olives, and salted anchovies dissolve into olive oil rather than sitting in a watery pool. Scorched garlic ruins the foundation instantly, turning bitter within seconds over high heat. Maintain a low flame beneath the skillet so the cloves transition to a pale gold without taking on dark edges. Simmering the sieved tomatoes for five minutes before introducing the cured elements prevents the high acidity from overpowering the umami from the anchovies and olives.
Straining whole tomatoes through a fine-mesh sieve removes excess moisture that would otherwise dilute the sauce and prevent the oil from binding. Crushed red pepper flakes bloom directly in the warm oil, releasing fat-soluble capsaicin that distributes uniform heat throughout the pan. When boiling the pasta, pull the strands two minutes shy of the package instructions to finish them directly inside the simmering sauce.
Leftover sauce stores safely in an airtight glass container in the refrigerator for up to four days. Freezing alters the texture of the emulsified olive oil upon thawing, so consume batches fresh or store the components separately.
