Pasta puttanesca
Binging with Babish · ♥ 25.7K likes · 1.3M views · 33 min video
Read about pasta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- pasta
Par cook the pasta to 60 percent, about six minutes, agitating it as soon as it goes in; it should be flexible but crunchy.
Par-cooking pasta for puttanesca
- 2 tbsp tomato confit oil
Toss the drained pasta with about two tablespoons of tomato confit oil and cover while warm; it will hold about an hour.
- 1 cup pasta cooking water
Reserve a cup of the pasta cooking water.
Building the puttanesca sauce
- 3 tbsp tomato confit oil
- 3 cloves garlic
Heat about three tablespoons of tomato confit oil and gently cook the shaved garlic until lightly blonde.
- 4 whole anchovies
- 3 tbsp capers
- ½ cup black olives
As the fresh garlic softens, add the chopped anchovies, capers, sliced black olives and pepperoncini.
Add some of the pasta water, then the par cooked pasta, and finish cooking the pasta in the sauce.
- ¼ cup parsley
- salt
Stir in the chopped parsley and let it cook as the pasta finishes; season with salt and fresh ground pepper.
- fresh ground pepper
- butter
Off the sizzle, finish with butter, loosening with a splash of pasta water if it is thick.