Published March 1, 2002.
Many puttanesca recipes produce a dish that is too fishy, too garlicky, too briny, or just plain too salty and acidic. Others are timidly flavored and dull. We wanted to bring out as much flavor as we could from each of the ingredients in our best puttanesca recipe, while not letting any one preside over the others. We bloomed the garlic, anchovies, and red pepper flakes in hot olive oil to develop and blend their flavors. Then we added tomatoes and simmered for only eight minutes to preserve their sweetness and meaty texture.
The pasta and sauce cook in just about the same amount of time. If you like the fruitiness of extra-virgin olive oil, toss 1 tablespoon into the sauced pasta before serving.
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