Linguine alla Puttanesca

Name: Linguine alla Puttanesca
Yield: Serves 4 servings
Ingredients: 14 oz (400 grams) linguine made from stone-milled durum wheat; 1 1/3 lbs (600 grams) datterini tomatoes; To taste, Taggiasca olives; To taste, capers; 1 green chili pepper; 8 anchovy fillets; 2 garlic cloves; leaves To taste, dried oregano; To taste, extra virgin olive oil

Tony Mazzanobile @tonyliebt_kocht

A classic dish from Naples, also known simply as “aulive e cchjapparielle.” There are a few legends about the origin of its name. One says it was made in brothels to attract customers with its bold flavors. Another version tells of late-night customers asking the cook, who was low on ingredients, to make them “whatever,” and he created this pasta using staple southern Italian ingredients.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

14 oz (400 grams)linguine made from stone-milled durum wheat
1 1/3 lbs (600 grams)datterini tomatoes
To taste, Taggiasca olives
To taste, capers
1green chili pepper
8anchovy fillets
2garlic cloves
leavesTo taste, dried oregano
To taste, extra virgin olive oil

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Steps

1

In a covered pan over medium heat, cook the garlic with a drizzle of olive oil and the whole datterini tomatoes along with a sprig of fresh oregano for 6 to 7 minutes.
2

Transfer the cooked tomatoes to a blender, blend with a drizzle of olive oil, and season with salt (go easy on the salt since the anchovies are salty). Strain the sauce through a sieve.
3

In the pan where you'll finish the pasta, add a drizzle of olive oil, 4 anchovy fillets, one garlic clove, and the green chili pepper (seeded and chopped).
4

Over very low heat (to avoid burning the anchovies), melt the anchovies. Then add the tomato sauce and a sprig of oregano leaves, mixing just until combined. Turn off the heat.
5

Cook the linguine in plenty of salted water. When the pasta is 2 to 3 minutes from being done, transfer it to the pan. Continue cooking, adding a little pasta water at a time, as if making risotto.
6

At the end of cooking (don’t let it get too dry—the sauce should stay fluid as it tends to thicken), add the olives, capers, and a drizzle of olive oil. Toss everything together and serve, garnishing each plate with an anchovy fillet and fresh oregano leaves.