Puttanesca Pasta
Serves 4 | Prep: 10 min | Cook: 20 min | Total: ~30 min
The bold, briny Italian classic gets a West African upgrade. Jamm Jamm's smoky tomato base deepens the traditional anchovy-olive-caper flavor into something truly remarkable.
Ingredients
• 2 cups Jamm Jamm Smoky West African Tomato Sauce
• 1 lb dried pasta (spaghetti, linguine, or bucatini)
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 4 anchovy fillets, finely chopped (optional but traditional)
• 1 tsp red pepper flakes (adjust to taste)
• ½ cup pitted Kalamata olives, roughly chopped
• 2 tbsp capers, drained
• ½ cup pasta cooking water (as needed)
• Fresh parsley, finely chopped (for finishing)
• Freshly ground black pepper
• Lemon zest (optional, for finishing)
Method
1. Cook the pasta: Bring a large pot of well-salted water to a boil. Cook pasta until just al dente. Reserve 1 cup of pasta water before draining.
2. Build the flavor base: In a wide sauté pan over medium heat, warm the olive oil. Add garlic and anchovies. Cook gently, stirring, until the anchovies dissolve and the garlic is fragrant, about 60–90 seconds. Do not brown.
3. Bloom the heat: Add red pepper flakes and stir for 10–15 seconds to release their oils.
4. Add Jamm Jamm sauce: Stir in the Jamm Jamm sauce. Bring to a gentle simmer and cook for 5–7 minutes, allowing the smoky tomato base to deepen.
5. Finish the puttanesca: Add olives and capers. Simmer another 2–3 minutes. Taste and adjust — the anchovies, olives, and capers usually provide enough salt.
6. Combine pasta and sauce: Add the drained pasta directly to the sauce. Toss vigorously, adding reserved pasta water a little at a time until the sauce coats the pasta evenly and looks glossy.
7. Serve: Finish with black pepper, chopped parsley, and a whisper of lemon zest if desired.
Key Tips
Tip: The anchovies are optional but strongly recommended — they dissolve completely into the sauce and add depth without any fishiness. This sauce holds well; make a double batch and refrigerate for up to 4 days.