Ingredients
Dry
- 12 oz linguine pasta (can substitute with angel hair pasta)
- 0.5 tsp crushed red pepper flakes (adjust to taste for heat)
- 1 tsp dried oregano
- 1 tsp fine sea salt (divided; plus more for pasta water)
- 0.25 tsp black pepper (freshly cracked)
Other
- 0.25 cup fresh flat-leaf parsley (finely chopped, for garnish)
Wet
- 3 Tbsp extra virgin olive oil
- 4 cloves garlic (thinly sliced)
- 0.75 cup Kalamata olives (pitted and roughly chopped)
- 2 Tbsp capers (drained and coarsely chopped)
- 1 tsp caper brine (adds depth in place of traditional anchovy)
- 28 oz canned whole peeled San Marzano tomatoes (crushed by hand with juices)
Method
- 1. Bring a large pot of generously salted water to a rolling boil.
- 2. In a wide skillet or pan, heat the extra virgin olive oil over medium-low heat. Add the sliced garlic and crushed red pepper flakes, cooking gently for about 1 to 2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
- 3. Add the chopped Kalamata olives, capers, caper brine, and dried oregano to the skillet. Cook for 2 minutes to allow the flavors to infuse into the oil.
- 4. Pour in the hand-crushed tomatoes with their juices. Season with salt and freshly cracked black pepper. Bring the sauce to a simmer, then lower the heat and let it gently bubble uncovered for 15 minutes, stirring occasionally until slightly thickened.
- 5. Meanwhile, add the linguine to the boiling water and cook until al dente (about 8 to 9 minutes for linguine, or 3 to 4 minutes if using angel hair). Reserve 1/2 cup of starchy pasta water, then drain the pasta.
- 6. Transfer the drained pasta directly into the skillet with the sauce. Toss vigorously over low heat for 1 to 2 minutes, adding splashes of reserved pasta water as needed to help the sauce cling to every strand.
- 7. Remove the skillet from the heat, fold in the chopped fresh parsley, and serve immediately in warm bowls.
Chef's notes
Traditional puttanesca uses anchovies for umami and brininess. This recipe achieves that depth with caper brine and rich Kalamata olives. For an even more sea-inspired umami flavor, you can add 1/2 sheet of finely shredded toasted nori or 1 teaspoon of white miso paste to the oil along with the garlic.