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a little about me

then plate, top with shaved parm, more red paper flakes, a drizzle of olive oil and those fried capers from earlier

now we add the sauce into the cooked pasta, with a bit of that left over pasta water, and stir it in with the heat on for 5 mins until it gets nice and absorbed and the pasta is finished cooking

the other pro tip here is using a pan to cook the noodles instead of a pot. for 2 reasons: it’s faster and it’s easier to mix in the sauce later
salt the water, add the pasta, cook it very al dente, then drain 90% of the water

ok so now we can add in the olives and stir a bit before we throw in the can of tomats
you can add a splash of red wine after the matoes if you want
then let that sucker simmer until it reduces a bit and looks thickk

Oh man here’s the photos

ok so i like to fry the capers at the beginning. they get nice a crunchy and then you can add them onto your bowl at the end so they stay crispy
once they’re looking good and crackling, put them in a lil bowl

first up, you want to dice the garlic with the anchovies into a fine paste

also chop up the olives into a tapenade. yeah you can also use tapenade to save a few mins, no prob

i like to add a little balsamic at the end too

first, gather your mis en plase
garlic
anchovies
capers
olives
canned tomato
pasta
+ parm, salt, crushed red pepper

ok bluees i’ll share my puttanesca recipe here instead of bird app

it takes 30mins start to finish