Spaghetti alla Puttanesca

Name: Spaghetti alla Puttanesca
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 400 g tomatoes; 80 g Gaeta olives; 2 tbsp capers; 4 anchovy fillets; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti alla Puttanesca finds its roots in the bustling nights of Naples, where it is crafted to satisfy the cravings that only the evening air can awaken. The dish is not tied to any particular celebration but is rather a spontaneous creation of bold flavors, reflecting the lively spirit of Neapolitan street life.

Expect a vibrant blend of tangy tomatoes, briny capers, and the subtle umami of anchovies, all intertwined with the al dente bite of spaghetti. The Gaeta olives add a distinctly earthy note, while the olive oil enriches the dish with a smooth finish. Every bite should be a harmonious explosion of intensity and comfort, best enjoyed with a glass of robust red wine.

Ingredients

400 gspaghetti
400 gtomatoes
80 gGaeta olives
2 tbspcapers
4anchovy fillets
4 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water. This will season the spaghetti as it cooks, enhancing the overall flavor of the dish.
While the water is heating, prepare the sauce. In a wide pan, heat 4 tablespoons of olive oil over medium heat. Add 4 anchovy fillets and stir them until they dissolve into the oil, releasing a fragrant aroma.
Add 2 tablespoons of capers and 80 g of pitted Gaeta olives to the pan. Stir for a minute, allowing the flavors to meld and the capers to slightly crisp up. This step builds the base flavor of the sauce.
Dice 400 g of tomatoes and add them to the pan. Cook the mixture, stirring occasionally, until the tomatoes break down and form a thick sauce. Taste and adjust with fine sea salt if necessary, keeping in mind the anchovies and capers are already salty.
Once the water is boiling, add 400 g of spaghetti to the pot. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. Reserve a cup of the starchy pasta water before draining.
Transfer the drained spaghetti directly into the pan with the sauce. Toss the pasta with the sauce, adding reserved pasta water a little at a time to loosen the sauce to your desired consistency. The pasta should be well-coated and glossy.
Serve the Spaghetti alla Puttanesca hot, ensuring each plate has a good distribution of sauce and pasta. The dish should have a robust, savory flavor with a hint of brininess from the olives and capers.