Fresh Chile Puttanesca
Top Chef finalist Sarah Grueneberg adds green olives, almonds and fresh chile to her bright, delicious puttanesca.
- 0.25 cup extra-virgin olive oil, plus more for drizzling
- 0.5 tsp finely grated lemon zest
- 0.25 cup torn basil leaf
- 0.25 cup chopped flat-leaf parsley
- 1 Pound spaghetti
- 1 cup dry white wine
- 0.25 cup sliced almond
- 0.5 cup canned crushed San Marzano tomato
- 0.5 cup chopped oil-packed sun-dried tomato
- 2 garlic clove, thinly sliced
- 1 Fresno chile or jalapeño, seeded and minced
- 2 Ounce can anchovy fillet in oil, drained and chopped
- 1.33 Tbsp drained caper, chopped
- 3 Ounce green olive, such as Castelvetrano, pitted and chopped
- 1 Tbsp freshly squeezed lemon juice
- In a large pot, heat the 1/4 cup of olive oil. Add the olives, capers, anchovies, chile and garlic and cook over moderately high heat until sizzling. Add the sun-dried and crushed tomatoes and the almonds and cook for 1 minute. Add the wine and cook until reduced by half, about 7 minutes.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until pliable but still hard in the center, about 5 minutes. Drain, reserving 3 cups of water.
- Add the spaghetti and the reserved cooking water to the sauce and cook until the pasta is al dente. Stir in the parsley, basil, lemon zest and lemon juice and serve in bowls with a drizzle of olive oil.
Recipe Credit: Sarah Grueneberg
Image Credit: Christina Holmes