Bucatini alla Puttanesca

Instructions

1. Prepare the pasta
   Bring a large pot of generously salted water to a boil. Add the bucatini and cook until al dente according to the package directions, usually 9-11 minutes. Reserve 1 cup of pasta water before draining.
2. Create the sauce base
   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the anchovy fillets and cook, stirring frequently, until they begin to dissolve into the oil, about 2 minutes. Add the sliced garlic and red pepper flakes, cooking until fragrant but not browned, about 1 minute.
3. Build the puttanesca sauce
   Add the tomato paste and cook, stirring continuously, for 1 minute until darkened slightly. Pour in the crushed San Marzano tomatoes with their juices. Stir well and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce begins to thicken.
4. Add the signature ingredients
   Stir in the chopped olives, capers, parsley, and oregano. Reduce heat to low and simmer for an additional 5-7 minutes to allow the flavors to meld together. Season with salt and freshly ground black pepper to taste, keeping in mind that the anchovies, olives, and capers are already quite salty.
5. Combine pasta and sauce
   Transfer the drained bucatini directly to the skillet with the sauce. Add a splash of the reserved pasta water and toss everything together over low heat for 1-2 minutes, until the pasta is well coated with the sauce. Add more pasta water if needed to achieve the desired consistency.
6. Serve and garnish
   Divide the pasta among warmed serving plates. Garnish with additional chopped fresh parsley and a drizzle of extra virgin olive oil if desired. Serve immediately.