Reginetti alla Puttanesca
Puttanesca is a classic and profoundly tasty tomato sauce supposedly invented by prostitutes to lure customers with its strong and enticing aroma. The combination of olives, capers, and anchovy makes for powerful Mediterranean comfort food, and hot pepper adds a delightful kick.
INGREDIENTS
MAKES FOUR SERVINGS
- 12 oz. Sfoglini Reginetti
- 1 tbsp olive oil
- 2-3 anchovy filets in oil (if in salt, rinse well, drain, and pat dry)
- 1 14 oz jar whole peeled tomatoes (puree is okay, but we prefer the chunkiness of whole tomatoes)
- 2 tbsp capers in brine, drained
- 1/2 c pitted black olives, preferably Gaeta
- 2 tsp garlic, sliced (about 2 cloves)
- 1/4 tsp red pepper flakes (or more to taste if you like heat)
- fresh cracked black pepper
- 1/4 - 1/2 c chopped flat-leaf parsley
DIRECTIONS
Heat the oil in a pan, adding the anchovies and stirring them until they disintegrate (they may sputter a bit). Add the garlic and pepper flakes and stir until the garlic just begins to color, then add the tomatoes and stir. Use your spoon to break the tomatoes up into pieces, then add the capers and olives. Taste for salt and adjust (the anchovies, olives, and capers are all salty, but you’ll likely need a bit more). Let the sauce simmer while the pasta cooks.
Boil Sfoglini Reginetti according to package instructions, draining it when it’s just shy of al dente and reserving a cup of the pasta water. Add the pasta to the sauce, stirring to incorporate it well, then add the reserved cooking water and stir, shaking the pan, so the pasta finishes cooking in the sauce and the starchy pasta water helps thicken the sauce. Taste for salt and twist in some black pepper. Just before serving, add the parsley and toss well to mix it in.