Rigatoni Alla Puttanesca

Classic Italian dish featuring the umami of anchovies and capers in a San Marzano tomato sauce

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6

Course: Dinner, Main Course, Pasta, Supper

Cuisine: Italian

Calories: 466

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.

Prep the Ingredients

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.