Puttanesca packs an aromatic punch thanks to garlic, anchovies, capers, and olives.
refers to as"pasta bullet time." That is, the pasta finishes cooking drastically slower in the sauce than in the straight-up water, which gives you finer control over hitting that perfect al dente mark.One other thing you will want to do is make sure to add a few spoonfuls of that starchy pasta cooking water in order to help the sauce come together. When you first add the spaghetti to the pan of sauce, it'll look loose and watery.
Some purists may claim that cheese has no place in puttanesca. I claim that there is a seat reserved at the table for cheese in every conceivable gathering known to man. Once the sauce is properly emulsified, I add a handful of finely grated Pecorino Romano—Parmesan would also work fine here if that's what you've got. A little bit of minced fresh parsley, some salt and pepper , a final drizzle of extra-virgin olive oil for some fresh, grassy flavor, and our work is done.
On days when I feel like turning this primo piatto into a full-on meal, I'll stir in a can of good-quality olive oil–packed tuna. The flavors meld perfectly with everything else going on in the pan.There's no need to stand on ceremony here. This is a quick dish that tastes great served or eaten directly out of the pan you cooked it in, but plates and extra grated cheese are a nice touch.
But, truth be told, puttanesca tastes best when your senses have been slightly impaired and the whole thing is sloppy, there's more than a bit too much sauce , and the spaghetti is slightly overcooked.
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