Spaghetti alla Puttanesca

Steps

1. 1Boil the spaghetti10 min

   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve a cup of pasta water before draining.

   Salt the water generously - it should taste like the sea

   SpaghettiSalt
2. 2Heat oil and aromatics2 min

   Heat olive oil in a large pan over medium heat. Add the sliced garlic and sliced chilli, sauté gently until fragrant but not browned, about 1-2 minutes.

   Keep the heat moderate to avoid burning the garlic

   Olive oilGarlicChili pepper
3. 3Add anchovies2 min

   Add the anchovies to the pan and break them up with a wooden spoon, stirring until they melt into the oil, about 1-2 minutes.

   The anchovies should dissolve completely, creating a savoury base

   Anchovies
4. 4Deglaze with wine2m 30s

   Pour in the white wine and let it bubble and reduce by half, about 2-3 minutes.

   The wine lifts the sauce and sharpens the backbone - not traditional but works beautifully

   White wine
5. 5Add tomatoes and simmer9 min

   Add the canned tomatoes, breaking them up with your spoon. Add the capers and olives. Season with salt and pepper. Simmer the sauce for 8-10 minutes until slightly thickened.

   Keep the simmer gentle - you want the flavours to meld without losing the distinct character of each ingredient

   TomatoCapersBlack olivesSaltBlack pepper
6. 6Toss pasta with sauce2 min

   Add the drained spaghetti to the sauce and toss well to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Toss for 1-2 minutes so the pasta absorbs the flavour.

   The starchy pasta water helps the sauce cling to the spaghetti

   Spaghetti
7. 7Garnish and serve

   Finish with freshly chopped parsley and serve immediately.

   Every element should be distinct on the palate - sharp, savoury and structured

   Parsley