PUTANESCA

PUTANESCA

Kosher salt

1 pound dried spaghetti

1 (2-ounce) can anchovies packed in olive oil

1 large garlic clove, minced

1 tablespoon capers with their brine

1 large jalapeño, chopped

1 pound fresh ripe tomatoes, large dice

6 to 8 kalamata olives, pitted and cut in half

Freshly ground black pepper

1 to 2 tablespoons extra-virgin olive oil

1
Bring a large pot of salted water to a boil. Start cooking the spaghetti according to the package directions.

2
While the pasta is cooking, warm the oil from the anchovies in a large skillet over medium-high heat. Add the whole anchovies, garlic, and capers. Cook, stirring, until fragrant, about 1 minute. 

3

Add the jalapeño and cook for 1 minute. 

4

Add the tomatoes and olives and cook, stirring, until the tomatoes have softened slightly, about 3 minutes. 

When the spaghetti is al dente, drain and add it to the sauce. Use tongs to toss, add some black pepper and 1 or 2 tablespoons of olive oil, and toss again. Serve in warmed pasta bowls.