Spaghetti alla Puttanesca
Literally translated as “whore’s spaghetti”. This is a strong flavoured sauce that is absolutely incredible. If you’ve never had anchovies before, please try it here; it gives a nutty depth of flavour that is not at all fishy.
Serves 4
2 tbsp Extra virgin olive oil
4 Cloves garlic, crushed
1 tsp red chili flakes (add more if you like it spicy)
4 Anchovy filets sliced (do not rinse the salt off)
1 tbsp capers, rinsed and patted dry
16 Kalamata olives, pitted and chopped
1 394 ml can of diced tomatoes
¼ Cup dry white wine
5 or 6 Basil leaves torn
1 375 g box whole wheat spaghetti
– Bring a large pot of water to boil, seasoned liberally with salt so the water tastes like the sea.
– When the water comes to a boil, cook pasta as per directions on the box. I find that adding 2 minutes to the cooking time indicated on the box makes the whole wheat pasta taste more like traditional semolina pasta.
Meanwhile prepare the sauce in a non-stick skillet:
– Add olive oil to the cold pan.
– Add the garlic, anchovies and chili flakes to the oil and then turn the heat under the skillet to medium. Sauté until the anchovies are melted, about 5 to 7 minutes, stirring every few minutes to ensure the garlic doesn’t burn (turn the heat to medium low if the garlic is getting too dark too quickly).
– Turn the heat to high and add the wine.
– Scrape the skillet with a wooden spoon to release any garlic or anchovies that may be stuck, this is referred to as deglazing.
– Once the wine has reduced and the alcohol has been cooked out, about 1 minute, add the tomatoes and turn the heat down to low.
– Add the capers and olives.
– Season with black pepper, do not add salt; there is tons from the olives and anchovies.
– Once the pasta is cooked add it to the sauce.
– Toss the pasta with the sauce and then top it with the fresh basil.
– Taste and adjust seasoning.
Notes:
- I like white wine here but you can also use red or any stock you have on hand. I wouldn’t use clam juice here as it may overpower the flavour of the anchovies and this isn’t a fishy sauce but a salty, strong flavoured one.
- It is also fun to top this with a grilled chicken breast or a can of tuna to boost the protein.
- I use spaghetti in this recipe but feel free to use any pasta you want.