Pasta alla Puttanesca

1. Boil Water

Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add salt - but less than usual - because the ingredients in the sauce will add extra salt. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.

2. Sweat Aromatics

In a sauté pan over medium heat, sweat the minced garlic in olive oil until fragrant, without browning. Add the sliced anchovies, chopped black olives, capers, and Calabrian chili and sauté for a couple of minutes, until the anchovies essentially melt, and the mixture becomes more cohesive.

3. Add Tomatoes

Pour the pureed tomatoes into the pan and let it simmer for 5-6 minutes on low heat.

4. Cook the pasta

Cook the pasta for 30 seconds to a minute less than the box recommends before draining and adding to the sauce. Make sure to reserve a cup of pasta water for the next steps.

5. Sauce Pasta

Add the drained pasta and a 1/4 cup of the reserved pasta water to the pan. Stir to combine, and cook for an additional 1-2 minutes, until the pasta is al dente and the sauce has reduced to coat each noodle. If the sauce is too thick, and the noodles are clumping together, add more pasta water a tablespoon at a time until it reaches the desired consistency.

6. Finishing Ingredients

Off the heat, sprinkle the microplaned Parmesan cheese, basil, and chopped parsley into the pasta and toss to combine everything together. The cheese should be fully melted at this stage. If the sauce has gotten too thick, just add a splash of pasta water. Taste for seasoning, adjusting with salt if needed. Plate and serve.