Pasta alla Puttanesca
To prepare a delicious meal with "Capunti alla puttanesca" pasta, we will follow the steps from Nigella Lawson's recipe, but we can also add a few details that will transform this culinary experience into an unforgettable one.
We start by filling a large pot with water and adding a generous amount of salt, about a tablespoon. We bring the water to a boil, according to the instructions on the pasta package, which will guide us regarding the cooking time. When the water is boiling, we add the pasta and let it cook until al dente, meaning slightly firm to the bite, making sure they don't stick together.
Meanwhile, we take care of the other ingredients. The anchovy fillets are finely sliced, being careful not to leave large pieces, so they integrate well into the sauce. The garlic, an essential ingredient, is peeled, washed, and sliced thin; if you prefer a stronger taste, you can opt for crushed garlic, which will release more flavor. The tomatoes will be cut into small pieces so that they melt easily into the sauce. The olives, whether green or black, can be chopped finely or simply sliced, depending on your preferences.
In a large wok, we add the olive oil and let it heat well. When the oil is hot, we add the anchovy slices, frying them for about 3 minutes until they almost melt, releasing their rich aroma. Now, we add the garlic and chili flakes, stirring continuously for a minute to avoid burning the garlic, which can become bitter.
The next step is to add the chopped tomatoes, olives, and capers. This vibrant mixture is left on the heat for about 10 minutes, during which it will thicken, and the flavors will combine harmoniously. It is important to stir occasionally so that the ingredients do not stick to the bottom of the wok.
Once the sauce has thickened, we will season it to taste, adding salt, pepper, or even some herbs, such as oregano or basil, for an extra flavor.
When the pasta is ready, we drain it carefully and add it to the sauce in the wok, mixing well to ensure that each piece of pasta is evenly coated. If the sauce seems too thick, feel free to add a little water from the pasta cooking water to achieve the desired consistency.
Finally, before serving, we sprinkle chopped parsley on top, which will add a touch of freshness and color. Serve the dish warm, savoring every bite of this simple yet flavorful dish that will delight both family and guests. This recipe reflects not only simplicity but also the gastronomic richness of Italy, inviting you to repeat it whenever you want to indulge your taste buds.
Ingredients: - 3 tablespoons of olive oil - 8 anchovy fillets drained of oil - 2 large garlic cloves - 1/2 teaspoon chili flakes or 1-2 tablespoons of pickled red jalapeños (I used chili flakes) - if using pickled red peppers, slice or dice them - 500 g pasta (I used capunti but traditionally spaghetti is used) - 400 g tomatoes and tomato juice (canned) - 150 g pitted black olives - 2 tablespoons of rinsed and drained capers (small French capers, 'nonpareille', can be used - they are smaller but have a more pronounced sharp taste than the larger ones) - 2-3 tablespoons of fresh parsley leaves (optional) - finely ground sea salt - freshly ground pepper - 4 tablespoons of olive oil
