Anchovy-Heavy Deep Sea Puttanesca
An umami-rich version with double the anchovies melted into the olive oil.
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Ingredients
- 1 pound Spaghetti or Linguine
- 1/2 cup Extra virgin olive oil
- 4 ounces Anchovy fillets in oil, drained
- 6 cloves Garlic cloves, thinly sliced
- 1 teaspoon Red pepper flakes
- 3/4 cup Kalamata olives, pitted and halved
- 3 tablespoons Capers, drained and rinsed
- 28 ounces Whole peeled tomatoes, crushed by hand
- 1/4 cup Fresh parsley, chopped
- 1 teaspoon Dried oregano
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente.
- 2
While the water heats, add the olive oil to a large cold skillet and place over medium-low heat.
- 3
Add the anchovies to the oil and cook, stirring frequently with a wooden spoon, until they completely dissolve and melt into a paste.
- 4
Stir in the sliced garlic and red pepper flakes, cooking for 2 minutes until the garlic is fragrant but not browned.
- 5
Add the olives, capers, and crushed tomatoes with their juices, then stir in the dried oregano.
- 6
Simmer the sauce uncovered for 10-15 minutes until it thickens slightly and the flavors meld.
- 7
Transfer the cooked pasta directly into the sauce skillet, adding a splash of pasta water if needed to loosen the sauce.
- 8
Toss vigorously over high heat for 1 minute, then garnish with fresh parsley and serve immediately.
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