Rigatoni Alla Puttanesca
Classic Italian dish featuring the umami of anchovies and capers in a San Marzano tomato sauce
Equipment
- Saute Pan
Ingredients
- 1 lb. Rigatoni, or other pasta Can use long pasta such as spaghetti as well. We used dried pasta.
- 3 - 4 tbsp. Extra Virgin Olive Oil
- 4 cloves Garlic, sliced very thin
- 1½ oz. Anchovies, drained and diced fine We used anchovies in oil from a tin. It was about ¾ of the tin.
- 1 tsp. Peperoncino flakes Or use crushed red pepper as available.
- 1 tbsp. Capers, drained and chopped
- 15 - 20 Castelvetrano Olives, pitted and halved
- 28 oz. San Marzano Tomatoes, chopped We used the full large size can.
- 1 handful Fresh Parsley, chopped
- Salt and Pepper, to taste We only used salt in the pasta water as many of the ingredients are salty and impart plenty of salt flavor to the dish.
Instructions
Prep the Ingredients
- Prep the ingredients out front.
Get the Pasta Going
- Generously salt a pot of water and heat to a boil. Cook pasta according to the package instructions but remove a minute or so before fully cooked. Reserve a cup of salted pasta water.
Make the Sauce
- Heat olive oil in a saute pan over low/medium heat. Add the garlic, anchovies, and red pepper flakes, stirring occasionally until the garlic begins to take on color and the anchovies are melting, about 5 minutes. Avoid burning the garlic.
- Add the capers, ¼ of the parsley, and the olives. Stir to combine and cook for another minute.
- Add the tomatoes and bring to a gentle simmer, stirring occasionally.
Combine the Pasta and Sauce
- When the pasta is just under al dente add to the saute pan. Add a few tablespoons of water and adjust heat to medium. Cook for another 2 - 3 minutes, stirring occasionally, until pasta is al dente.
- Season with a small amount of black pepper and ½ of the remaining parsley, stirring to combine. Serve in bowls, garnishing with the remaining parsley.
