Linguine alla Puttanesca

1. Boil Water

Begin by bringing a large pot of water to a boil and adding a generous amount of salt. This will be the base for cooking your pasta, and salting the water ensures the pasta is properly seasoned.

2. Infuse Oil

While the water heats up, warm 2 tablespoons of olive oil in a skillet over medium-low heat. Add the lightly smashed garlic cloves and anchovy fillets. Stir occasionally and let the garlic turn lightly golden. This step is crucial as it infuses the oil with deep, savory flavors from the garlic and anchovies.

3. Add Tomatoes

Next, drain the can of whole plum tomatoes and crush them with your hands or a fork until they are broken down. Add these crushed tomatoes to the skillet along with a pinch of salt and some freshly ground black pepper. Raise the heat to medium-high and cook, stirring occasionally, until the tomatoes break down further and the mixture becomes saucy, which should take about 10 minutes.

4. Add Olives and Capers

Once the tomatoes have turned saucy, stir in the pitted black olives, capers, and a pinch of crushed red pepper flakes. Let the mixture simmer gently while you cook the pasta.

5. Cook Pasta

By now, your pot of water should be boiling. Add the linguine and cook it, stirring occasionally, until it is tender but still firm to the bite. This should take about 8-10 minutes.

6. Combine Pasta and Sauce

When the pasta is cooked, drain it quickly and add it to the skillet with the sauce. Toss the pasta thoroughly with the sauce and the remaining tablespoon of olive oil to ensure everything is well combined.

7. Adjust Seasoning and Serve

Taste the dish and adjust the seasonings as necessary, adding more salt, pepper, or red pepper flakes if needed. If desired, garnish with freshly chopped parsley, oregano, marjoram, or basil leaves for a burst of fresh flavor. Serve the Linguine alla Puttanesca immediately.