PASTA PUTTANESCA RECIPE RECIPES

Steps:

• Cook garlic, 2 anchovies, and ⅓ cup oil in a medium Dutch oven or other heavy pot over medium heat, stirring and smashing anchovies with a wooden spoon, until garlic starts to brown around the edges, about 3 minutes. Add olives, tomato paste, capers, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. red pepper flakes and cook, stirring, until tomato paste turns a shade darker, about 3 minutes.
• Add 4 cups water to pot, increase temperature to high, and bring to a boil. Add pasta and spinach, tearing leaves into smaller pieces as you go. Stir to combine, then reduce heat to medium and simmer, stirring often to keep pasta from sticking, until cooked through, 10–12 minutes.
• Meanwhile, heat remaining 2 anchovies and 2 Tbsp. oil in a medium skillet over medium. Add panko and a pinch of red pepper flakes and salt and cook, stirring often and breaking anchovies apart, until golden brown, about 2 minutes.
• Divide pasta among bowls and top with panko mixture.

Steps:

• Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente.
• Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often.
• Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork.
• Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through.
• Divide the pasta puttanesca between two plates and tear over the basil leaves before serving.