Penne alla Puttanesca

1. Clean Anchovies

Rinse the anchovy fillets under running water to remove excess salt. This step takes about 20 minutes, ensuring the anchovies are ready to impart their flavor to the dish.

2. Prepare Pasta Water

Bring a large pot of water to a boil, seasoning it with kosher salt until it's as salty as the sea.

3. Cook Aromatics and Anchovies

In a separate pot, warm the olive oil over medium heat. Add the diced onion, sliced garlic, and prepared anchovy fillets, cooking for about 5 minutes until the anchovies dissolve and the onions are lightly browned.

4. Simmer Tomato Sauce

Add the strained tomatoes and red pepper flakes to the pot, simmering for 3 minutes to let the flavors meld.

5. Cook Penne

Cook the penne pasta in the boiling water until al dente, then drain, reserving some pasta water for the sauce.

6. Combine Pasta and Sauce

Combine the cooked penne with the tomato sauce, adding a splash of the reserved pasta water to help the sauce adhere to the pasta.

7. Add Final Ingredients

Stir in the capers, chopped olives, and fresh parsley, and serve immediately with grated Parmigiano-Reggiano on the side.