Published March 1, 2002.
In the time it takes to boil spaghetti, you can make this simple, gutsy sauce.
We've eaten puttanesca that was too fishy, too garlicky, too briny, or just plain too salty and acidic. On the flip side, we've also come across sauces that were timidly flavored and dull.
We wanted to bring out as much flavor as we could from each of the ingredients in this Neapolitan dish while not letting any one preside over the others.
Bloom the garlic, anchovies, and red pepper flakes in hot olive oil to develop and blend their flavors. Add tomatoes and simmer for only eight minutes to preserve their sweetness and meaty texture. Use reserved tomato juice to moisten the pasta, and stir in capers, black olives, and parsley to finish.
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