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.
For detail on my technique for making an amazing puttanesca sauce, please click HERE
- 1 pound spaghetti
- 4 medium garlic cloves, minced or pressed through a garlic press
- 1 tablespoon water
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 4 teaspoons minced anchovies (8 to 10 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, Aphonso, or Kalamata, pitted and chopped coarse
- 1/4 minced fresh parsley leaves
Bring 4 quarts water to a rolling boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and stir to separate the noodles.
While the past is cooking, mix the garlic and water together in a small bowl. Immediately heat the oil, garlic mixture, red pepper flakes, and anchovies in a large skillet over medium heat. Cook, stirring frequently, until the garlic is fragrant but nor browned, 2 to 3 minutes. Stir in the tomatoes and simmer until slightly thickened, about 8 minutes.
Cook the pasta until al dente. Drain and return it to the pot. Add 1/4 cup of the reserved tomato juice and toss to combine.
Stir the capers, olives, and parsley into the sauce. Pour the sauce over the pasta and toss to combine, adding more of the remaining tomato juice to moisten if necessary. Adjust the seasonings with salt to taste and serve immediately.