How to Make Pasta Puttanesca

From the creator

Spaghetti Puttanesca is a perfect weeknight dish - if you don't mind the garlic breath. It's made from inexpensive pantry staples and packs a powerful punch of flavor. Best of all, it's ready in just about 15 minutes start to finish. http://www.seriouseats.com/2016/02/how-to-make-spaghetti-puttanesca-pasta-week.html "Puttanesca" literally translates to "in the style of prostitutes," supposedly because the pungent aromas of garlic, anchovies, capers, and olives tossed with pasta were how Neapolitan prostitutes would lead customers to their doors. This is one of those stories that seem, in the words of Douglas Adams, apocryphal or at least wildly inaccurate. That said, it's a fitting title—puttanesca packs an aromatic punch and then some. WHY IT WORKS: - Using a low volume of water for the pasta increases the water's starchiness, which will help to bind the sauce. - Finishing the pasta in the sauce coats each noodle with flavor. NOTES: I don't recommend using a Microplane, grater, or garlic press in this application, as the garlic will end up burning before it can really flavor the oil. Check out our guide on how to chop capers and olives for detailed instructions. INGREDIENTS: 1/2 pound (225g) dried spaghetti Kosher salt 6 tablespoons (90ml) extra-virgin olive oil, divided 4 medium cloves garlic, thinly sliced or finely chopped by hand (see note above) 4 to 6 anchovy fillets, finely chopped (1 1/2 to 2 tablespoons; 20–30ml chopped anchovy) Large pinch red pepper flakes

Published 2016-09-07 · Watch on YouTube ↗
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