The origins of Puttanesca, a sauce with a saucy past, have been the subject of much debate among food historians. Whether rooted in the "world's oldest profession," or simply a testament to Italian ingenuity it remains a celebration of the humble pantry staples that Italian families have relied on for generations. At the top of the list is, as always, freshly pressed extra virgin olive oil, a staple that we've made available to you only in the past decade. With this in mind, rediscover Puttanesca, a dish that embodies the essence of Italian cuisine: authenticity, simplicity, and above all, comfort. To arrive at its classic, briny, tomato-rich flavour, we highly recommend you include a generous amount of anchovies along with capers. Puttanesca comes together in mere minutes, a perfect choice for those seeking to be transported to the sun-drenched shores of Italy.

450g spaghetti or linguine (1 package)
1/4 cup olive oil
1 tbsp Garlic EVOO or 4 garlic cloves, minced
1 tbsp Cayenne EVOO or 1 tsp red pepper flakes
1 small tin anchovies, chopped (optional but recommended) 
1 large can San Marzano tomatoes
1/2 cup pitted Kalamata olives, chopped
2 tbsp capers, drained
1/4 cup fresh parsley, chopped
Salt and black pepper to taste

Cook the pasta according to package directions. Reserve 1 cup of pasta water before draining. In a large skillet, heat the olive oils over medium heat. Add anchovies (if using). Cook for 2-3 minutes until fragrant and anchovies have dissolved. Add tomatoes and their juice, crushing them by hand. Then add olives and capers. Simmer for 10-15 minutes, stirring occasionally. Toss the cooked pasta with the sauce, adding reserved pasta water as needed to achieve desired consistency. Season with salt and black pepper to taste. Garnish with fresh parsley and serve hot.