Name: Spaghetti Puttanesca
Total time: 45 min
Cuisine: ItalianEurope
Ingredients: 4 medium cloves garlic , minced to paste or pressed through garlic press (1 packed tablespoon); table salt; 1 pound spaghetti; 2 tablespoons olive oil; 1 teaspoon red pepper flakes; 4 teaspoons minced anchovies (about 8 fillets); 1 (28-ounce) can diced tomatoes , drained, 1/2 cup juice reserved; 3 tablespoons capers , rinsed; 1/2 cup black olives (such as Gaeta, Alfonso, or Kalamata), pitted and chopped coarse; 1/4 cup minced fresh parsley leaves

Why This Recipe Works

Many puttanesca recipes produce a dish that is too fishy, too garlicky, too briny, or just plain too salty and acidic. Others are timidly flavored and dull. We wanted to bring out as much flavor as we could from each of the ingredients in our best puttanesca recipe, while not letting any one preside over the others. We bloomed the garlic, anchovies, and red pepper flakes in hot olive oil to develop and blend their flavors. Then we added tomatoes and simmered for only eight minutes to preserve their sweetness and meaty texture.

Before You Begin

The pasta and sauce cook in just about the same amount of time. If you like the fruitiness of extra-virgin olive oil, toss 1 tablespoon into the sauced pasta before serving.

Instructions

Bring 4 quarts water to rolling boil in large Dutch oven or stockpot. Meanwhile, mix garlic with 1 tablespoon water in small bowl; set aside. When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta. Immediately heat oil, garlic mixture, red pepper flakes, and anchovies in large skillet over medium heat; cook, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes and simmer until slightly thickened, about 8 minutes.

Cook pasta until al dente. Drain, then return pasta to pot; add 1/4 cup reserved tomato juice and toss to combine.

Stir capers, olives, and parsley into sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt; serve immediately.