Pasta Puttanesca

Instructions

1. Step 1

   Combine the water and salt in a large pot and bring to a boil over high heat.

   Ingredients used: 24.0 gr Salt, 3000.0 ml Water

   Cookware: large pot

2. Step 2

   Add the spaghetti and boil until just shy of al dente, about 9 minutes. Reserve 250 ml of the salted cooking water, then drain the pasta.

   Timer: 9 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: colander, large pot

3. Step 3

   Meanwhile, heat the extra-virgin olive oil in a large skillet over medium heat. Add the garlic, anchovy, and red chili pepper; stir until the anchovy dissolves and the garlic is fragrant, about 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Anchovy, 45.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic, 2.0 gr Red Chili Pepper

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the tomato, black olive, caper, and ground black pepper. Bring to a simmer over medium heat, then cook over low heat until slightly thickened.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Black Olive, 30.0 gr Caper, 2.0 gr Ground Black Pepper, 800.0 gr Tomato

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the drained spaghetti to the sauce and toss over medium heat for 1 to 2 minutes. Add a little reserved cooking water as needed until the sauce coats the pasta.

   Timer: 2 min (fixed)

   Cookware: large skillet, tongs

6. Step 6

   Remove the skillet from the heat, add the flat-leaf parsley, and toss once more before serving.

   Ingredients used: 15.0 gr Flat-Leaf Parsley

   Cookware: large skillet, tongs