This Spaghetti alla Puttanesca is a robust dish featuring pasta cooked with anchovies, garlic, olives, and capers, topped with seared fennel bulbs. Perfect for serving six, this recipe highlights the flavors of San Marzano tomatoes and fresh herbs.
1: In a saucepan over medium high heat add a generous amount of olive oil, the sliced shallots, a pinch of salt and black pepper to taste and sauté until softened.
2: Add the garlic cloves, and anchovies. Sauté again until the anchovies have broken down and the garlic has browned.
3: Add the chilis, capers, and olives and sauté for 3 or so mins until the onions are fully cooked.
4: Add the tomatoes and stir.
5: Taste and adjust seasonings.
6: Reduce the heat and simmer partially covered.
7: Bring a large pot of heavily salted water to a boil and cook pasta approx 3 min less than al dente as indicated on the package. Reserve about 1.5 cups of pasta water.
8: Once the pasta has cooked, add the hot pasta and pasta water to the sauce, bring up the heat and stir consistently until the pasta is cooked to your liking and the sauce has thickened.
9: While the pasta is finishing cooking in the sauce, use the already hot pasta water to parboil your fennel bulbs. Boil for about 9 mins before draining and searing in a hot pan in a generous amount of oil. Sear until charred on each side (about 3 mins per side).
10: To serve, remove the whole garlic cloves and plate a portion of the pasta and sauce, top with 1-2 pieces of seared fennel and garnish with minced italian parsley, fennel fronds, and grated parmesan cheese (optional).
