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Pasta alla Puttanesca

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Under Contructions
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Pasta alla Puttanesca

Ingredients

  • 1 28 oz can whole peeled tomatoes, preferably San Marzano
  • 8 medium cloves garlic
  • 1 2 oz tin anchovy fillets in olive oil
  • 1/2 cup capers drained and chopped (about 2 ounces; 60g) (see note)
  • 3/4 cup pitted black olives preferably oil cured or Kalamata
  • 2 tsp red pepper flakes
  • 2 tbsp fresh oregano or 1 tbsp dry
  • 2 tbsp Italian parsley roughly chopped
  • 4 tbsp olive oil
  • 1 lb spaghetti linguine, or other long pasta
  • extra-virgin olive oil
  • Small handful minced fresh parsley leaves
  • 2 ounces 30g finely grated Pecorino Romano or Parmesan cheese, plus more for serving
  • 2 5-ounce; 140g cans oil-packed tuna

Instructions

Mis en Place

  • Smash, peel and coarsely chop 8 medium cloves of garlic
  • Drain 1/2 cup of capers, coarsely chop and set aside
  • Drain 3/4 cup pitted black olives, slice in half and set aside
  • Roughly chop 2 tbsp fresh oregano or measure 1 tbsp dry oregano, and set aside
  • Roughly chop 2 tbsp fresh Italian parsley and set aside
  • Open a 2 oz tin anchovy fillets
  • Open a 28 oz can of whole peeled tomatoes, and crush the tomatoes by hand.
  • Open 2 (5-ounce; 140g) cans oil-packed tuna
  • Set aside 1 lb spaghetti, linguine, or other long pasta
  • Set aside red pepper flakes
  • Set aside olive oil
  • Grate 2 ounces (30g) Pecorino Romano or Parmesan cheese

Preparation

  • Fill a pasta pot with about 4 quarts of water and add 2 tablespoons of salt.
  • Heat the skillet over medium-low heat.
  • Add 6 tablespoons of olive oil and allow to warm for about one minute.
  • Add the anchovies and the oil they are packed in.
  • Add red pepper flakes and sauté for about two minutes until the anchovies start to melt into the oil.
  • Add the garlic and stir until it is lightly golden, about two minutes.
  • Add half of the black olives and half of the capers, stir, and cook for about two minutes.
  • Add the San Marzano tomatoes and the oregano to the pot and stir well.
  • Bring the sauce to a simmer.
  • Partially cover the sauce with a lid and let it cook down for about 35 minutes until reduced and thickened. Stir often.
  • Remove the sauce from flame and adjust seasonings to your taste with the sea salt.
  • Meanwhile, cook the pasta until it is 3 minutes short of its full cooking time.
  • While the pasta is cooking, add the remaining olives, the remaining capers, the herbs and the tuna to the sauce.
  • Stir to break up the tuna.
  • When the pasta is 3 minutes short of its full cooking time, drain it and add it to the sauce.
  • Add about a half a cup of the pasta water to the pasta and finish cooking in the sauce.
  • When the pasta is al dente, remove the pasta from the heat and stir in the cheese.
  • Serve hot with grating cheese.