Spaghetti Puttanesca

 

Ingredients

Ingredient Checklist

• 2 to 4 chiles de árbol (or red pepper flakes)
• 6 large garlic cloves, thinly sliced on a mandoline 
• 7 tablespoons olive oil, divided
• 5 oil-packed anchovy fillets (such as Ortiz), drained and chopped 
• 2 tablespoon fresh oregano leaves
• 28 oz can whole peeled San Marzano plum tomatoes, drained
• 14 oz diced tomatoes
• 3/4 cup Castelvetrano olives (4 ounce), pitted and coarsely chopped
• 3 tablespoons drained nonpareil capers
• 16 ounces uncooked bronze-cut spaghetti (such as Barilla Collezione)
• 
  
• 1/2 cup chopped fresh basil

Directions

Instructions Checklist

• Step 1

  Heat chiles, garlic, and 6 tablespoons oil in a large, deep skillet over medium-low. Cook, stirring occasionally, until garlic is tender and light golden, about 5 minutes. Add anchovies and oregano; cook, breaking up anchovies using the back of a spoon, until garlic is golden and mixture is fragrant, about 1 minute and 30 seconds. Add tomatoes; bring to a simmer over medium. Simmer, stirring occasionally, until flavors are melded and sauce thickens, about 10 minutes. Remove and discard chiles. Stir in olives and capers.

• Step 2

  While sauce simmers, cook pasta in a pot according to master technique (until very al dente, about 3 minutes shorter than package directions call for).

• Step 3

  Using tongs, transfer pasta to sauce in skillet, reserving cooking liquid in pot. Increase heat under skillet to high; cook, stirring and shaking skillet constantly, adding 3/4 to 1 cup reserved cooking liquid, 1/4 cup at a time, until pasta is tender and sauce is creamy and coats the pasta, 3 to 4 minutes total. Remove from heat. Add boquerones, basil, and remaining 1 tablespoon oil; toss to coat.