This recipe is my own version of puttanesca – it doesn’t include olives and is more of a pantry staple pasta. I always have farfalle, anchovies, capers, tomatoes and garlic in my house so I tend to make this whenever I’m in a hurry and want all of my favorite flavors in one dish! It reminds me so much of a very specific memory I have in Napoli which is dear to my heart. Any dish that evokes emotion and memory is worth writing about! This recipe serves 2 people.
Ingredients:
- 8 oz pasta
- 3 anchovy fillets
- 2 garlic cloves
- 1-2 tablespoon capers, rinsed
- 2 plum tomatoes, chopped
- 1 tsp Calabrian chili (like this one here)
- 1/4 cup pecorino romano
- Sea salt
- In a pot of salted, boiling water, cook farfalle (or pasta of choice) until al dente. Drain pasta, reserving a cup of the pasta water.
- While pasta is cooking, sautee garlic and anchovies in a pan with olive oil. Note: I like to use the oil from the anchovy can to bring out the flavor of the anchovies.
- Add capers and tomatoes, stirring to make sure nothing sticks to the pan. You do not need to cook this very long, just until it’s warmed through and aromatic.
- When pasta is finished cooking, add it to the pan with a splash of pasta water, cheese and Calabrian chili. Stir vigorously with a wooden spoon to incorporate ingredients until emulsified.
- Taste test! The ingredients in this dish are salty but that doesn’t mean it doesn’t need the addition of sea salt. Salt will bring out these flavors more so salt to taste and serve!
