Fresh Chile Puttanesca

Name: Fresh Chile Puttanesca
Ingredients: 1/4 c. extra-virgin olive oil; extra-virgin olive oil; 3 oz. green olives, such as Castelvetrano; 1 tbsp. capers; 1 tsp. capers; 2 oz. anchovy fillets in oil; 1 Fresno chile or jalapeno; 2 clove garlic; 1/2 c. oil-packed sun-dried tomatoes; 1/2 c. canned crushed San Marzano tomatoes; 1/4 c. sliced almonds; 1 c. dry white wine; 1 lb. spaghetti; 1/4 c. Chopped flat-leaf parsley; 1/4 c. torn basil leaves; 1/2 tsp. finely grated lemon zest; 1 tbsp. lemon juice

17 ingredients

10 steps

Ingredients

1/4 c. extra-virgin olive oil
extra-virgin olive oil
3 oz. green olives, such as Castelvetrano
1 tbsp. capers
1 tsp. capers
2 oz. anchovy fillets in oil
1 Fresno chile or jalapeno
2 clove garlic
1/2 c. oil-packed sun-dried tomatoes
1/2 c. canned crushed San Marzano tomatoes
1/4 c. sliced almonds
1 c. dry white wine
1 lb. spaghetti
1/4 c. Chopped flat-leaf parsley
1/4 c. torn basil leaves
1/2 tsp. finely grated lemon zest
1 tbsp. lemon juice

Directions

1

In a large pot, heat 1/4 cup of olive oil.
2

Add olives, capers, anchovies, chile, and garlic and cook over moderately high heat until sizzling.
3

Add sun-dried and crushed tomatoes and almonds and cook for 1 minute.
4

Add wine and cook until reduced by half, about 7 minutes.
5

Meanwhile, in a large pot of salted boiling water, cook pasta until pliable but still hard in center, about 5 minutes.
6

Drain, reserving 3 cups of water.
7

Add spaghetti and reserved cooking water to sauce and cook until pasta is al dente.
8

Stir in parsley, basil, lemon zest, and lemon juice and serve in bowls with a drizzle of olive oil.
9

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10

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