Recipe Index

Ingredients

• 6 garlic cloves, thinly sliced
• 4 oil-packed anchovy fillets, divided
• 1/3 cup plus 2 Tbsp. extra-virgin olive oil
• 1/2 cup Kalamata olives, coarsely chopped
• 6 Tbsp. double-concentrated tomato paste
• 3 Tbsp. drained capers
• 1/2 tsp. kosher salt, plus more
• 1/4 tsp. crushed red pepper flakes, plus more for panko
• 8 oz. small pasta (such as ditalini, orzo, or mini shells; about 1 1/2 cups)
• 5 oz. baby spinach (about 4 1/2 cups)
• 1/2 cup panko

Method

1. Cook the sliced garlic and 2 of the anchovy fillets in 1/3 cup of the olive oil in a medium Dutch oven over medium heat for about 3 minutes, smashing the anchovies with a wooden spoon, until the garlic browns at the edges.
2. Add the chopped Kalamata olives, tomato paste, capers, the 1/2 teaspoon of salt and 1/4 teaspoon of red pepper flakes to the anchovy oil and cook the puttanesca base, stirring, for about 3 minutes until the tomato paste darkens.
3. Pour 4 cups of water into the pot, raise the heat to high, and bring the tomato broth to a boil.
4. Add the small pasta and the baby spinach to the boiling broth, tearing the larger spinach leaves as they go in, then drop the heat to medium and simmer the one-pot pasta for 10 to 12 minutes, stirring often so the pasta does not stick, until the shapes are cooked through.
5. Fry the remaining 2 anchovies with the last 2 tablespoons of oil in a medium skillet over medium heat while the pasta simmers, add the panko with a pinch of red pepper flakes and salt, and toast the crumbs for about 2 minutes, breaking the anchovies apart, until the panko turns golden brown.
6. Divide the puttanesca pasta between bowls and shower each serving with the toasted anchovy panko.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data