Pantry Puttanesca

Most people don’t have anchovies in their pantry — never mind. More likely you have fish sauce in your fridge. Use 1/2 tsp fish sauce for every 1 anchovy fillet called for.

Ingredients

1/3 cup extra-virgin olive oil

3 garlic cloves, minced

1/4 tsp crushed red pepper flakes, or to taste

1 tsp dried oregano

3 anchovy fillets, chopped, or more to taste

2 (15 oz) cans diced tomatoes, drained

8 oz spaghetti

1/2 cup pasta cooking water, reserved

1/2 cup pitted Kalamata olives, roughly chopped

1/4 cup capers, drained

Preparation

1. Bring a large pot of generously salted water to a boil over high heat.

2. While the water comes to a boil, combine the olive oil and garlic in a cold skillet. Turn the heat to medium-low and cook, stirring, until the garlic is fragrant and just beginning to turn golden, 1–2 minutes. Add the red pepper flakes, oregano, and anchovies and cook, stirring and pressing the anchovies with a spoon to break them down, about 2 minutes.

3. Add the tomatoes to the skillet and increase heat to medium-high. Bring to a simmer, pressing the tomatoes with the back of a spoon to break them down. Simmer until the sauce has reduced and thickened slightly, about 10 minutes.

4. Meanwhile, cook the spaghetti in the boiling water until 2 minutes shy of al dente per package directions. Reserve 1/2 cup of the cooking water before draining. Drain and set aside.

5. Stir the olives and capers into the sauce. Add the drained spaghetti and toss to combine.

6. Toss over medium heat until the pasta is al dente and evenly coated, about 1 minute. If the sauce tightens too much, loosen with a splash of the reserved pasta water. Serve immediately.

Notes

Inspired by AllRecipes.