Pasta alla Puttanesca

Method

1. Heat olive oil in a large pan over medium heat. Add whole garlic cloves and parsley stems (if using). Cook until the garlic is golden and fragrant, about 2-3 minutes.
2. Remove the garlic and parsley stems from the oil with a slotted spoon or tongs, leaving the flavored oil.
3. Add chopped chili pepper to the oil. Stir for a few seconds.
4. Add anchovy fillets (if using) and stir until they dissolve into the oil.
5. Pour in the tomato passata (datterini) and stir. Lower the heat to medium-low.
6. Add capers and pitted olives. Stir to combine. Let the sauce simmer gently while you cook the pasta.
7. Meanwhile, cook the pasta (preferably mafaldine or fusilli lunghi) in a large pot of salted boiling water until al dente. Drain, reserving some pasta water.
8. Transfer the cooked pasta to the pan with the sauce. Toss well to coat, adding a splash of pasta water if needed to create a creamy consistency. Cook together for 1-2 minutes to allow the sauce to absorb.
9. Remove from heat. Optionally, sprinkle with fresh chopped parsley or dried oregano.
10. Serve immediately.