Pasta Puttanesca

Name: Pasta Puttanesca with Salted Capers and Anchovies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6
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

Feb 02, 2024by Mark Bitterman

Pasta Puttanesca with Salted Capers and Anchovies

Rated 5.0 stars by 3 users

Servings

4-6

Prep Time

5 minutes

Cook Time

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

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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.