Pasta Puttanesca
Pasta Puttanesca with Salted Capers and Anchovies
4-6
5 minutes
20 minutes
Ingredients
- A handful of fleur de sel
- 4 tablespoons olive oil
- 1 small yellow onion, roughly chopped
- 4 garlic cloves, peeled and roughly chopped
- 6 anchovy fillets
- Freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste
- 2 heaping tablespoons salted capers, straight from the jar
- 1 jar of hand peeled tomatoes
- Handful of pitted black olives, preferably oil-cured, optional
- 12 ounces bucatini, linguine, or twisted pasta shape
- Bitterman’s Rosemary Flake salt, to taste
- Chopped fresh parsley leaves for garnish
Directions
- Put a big pot of water on to boil. Salt generously with fleur del sel.
- In a dutch oven or large heavy-bottomed skillet, heat the olive oil over medium heat. Cook onions and garlic for 4-5 minutes, stirring occasionally, until soft and slightly brown.
- Add anchovy fillets and cook until they melt away, about 3 minutes. Season with black pepper and red pepper flakes.
- Add the salted capers (straight from the jar!) and simmer for 2 minutes more. Add the hand peeled tomatoes, then crush them into small pieces with the back of a wooden spoon. Add the olives, if using
- Bring to medium-high heat and gently simmer the sauce, until glossy and slightly reduced, about 10 minutes.
- Meanwhile, cook the pasta for 10 minutes or until tender.
- Drain, then add the pasta to the sauce skillet and toss to combine. Sprinkle with Bitterman’s Rosemary Flake Salt.
- Taste and season with more pepper, red pepper flakes or salt, as you like. Garnish with parsley and serve.
