Spaghetti alla Puttanesca

Shout out to Chef Luca's mom who made spaghetti puttanesca a household staple growing up. It's slightly sweet, definitely salty and incredibly satisfying. We like make puttanesca nice and spicy, but we implore you to add more/less of salty and spicy ingredients to suit your taste.

Yield: All recipes serve 2 people

Chef Notes: Keep a can of tomatoes, anchovies, olives, dried spaghetti, and capers in your pantry and this dish will always be ready to go!

No anchovies on hand? Fish sauce works great as a substitute. And for a vegetarian dish, skip the anchovies entirely.

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Components

• Puttanesca Sauce

• Shaved Parmesan

• Spaghetti (or Bucatini)

• Italian Parsley

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Mise

Make the Puttanesca Sauce:

• Mince the 5 garlic cloves.

• In a large skillet, sauté the anchovies, stirring occasionally until they melt into the oil.

• Add 5 cloves mined garlic and ½ t red pepper flakes. Cook until fragrant.

• Add the can of tomatoes, ⅓ C Kalamata olives and 3 T capers. Simmer for about 10 minutes, stirring occasionally, until the sauce slightly thickens.

• Season with salt, taste and adjust.

Mince the parsley.

Shave parmesan using a Y peeler or cheese grater.

Finish

Cook the spaghetti in a pot of boiling, salted water until al-dente. Using the pasta water method▸ combine the spaghetti, puttanesca sauce and ¼  C of pasta water.

Bring to a simmer until the sauce thickens and coats the noodles.

Divide amongst bowls and garnish with minced parsley and shaved parmesan.

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