Italian-American Spaghetti alla Puttanesca
Spaghetti alla puttanesca is a salty, assertive tomato pasta built almost entirely from pantry staples. This Italian-American version cooks a full pound of onions down until soft, then melts anchovies into the oil so they season the sauce without tasting fishy. Capers, olives and hot chile add sharp, briny heat, and a short simmer keeps the canned tomatoes bright. A spoonful of raw olive oil and fresh parsley finish it.
Instructions
Fill a large pot with the gallon of water, stir in a handful of salt and set it over high heat to come to a boil.
While the water heats, warm 4 tablespoons of the olive oil in a large skillet over medium heat. Add the onions and cook, stirring now and then, until soft. Keep an eye on them so they do not burn.
Stir in the garlic and anchovies and cook for no more than 1 minute, pressing the anchovies with your spoon until they break up and melt into the oil.
Add the capers, chiles, olives, tomatoes, black pepper and 1 tablespoon of salt. Bring the sauce to a boil, then lower the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally. Taste and add more salt if it needs it.
Cook the spaghetti in the boiling water while the sauce simmers, about 12 minutes, until al dente, meaning tender but still slightly firm at the center.
Drain the pasta in a colander and return it to the empty pot. Pour the sauce over it and toss over low heat until every strand is thoroughly coated.
Take the pot off the heat and top with the parsley and the remaining 1 tablespoon of olive oil. Serve hot.
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