Puttanesca

Anchovies are essential to authentic puttanesca—they dissolve completely and provide savory depth, not a fishy flavor. If you cannot use them, substitute 1 tsp miso paste or soy sauce for a similar umami effect, though the dish will taste slightly different.

Fresh tomatoes lack the concentrated flavor and acidity of canned. If using fresh, choose very ripe tomatoes, remove seeds and excess water, then cook the sauce 15–20 minutes longer to reduce and concentrate flavor. Canned is the better choice for consistent results.

Yes. Make the sauce up to 3 days ahead and refrigerate in an airtight container. Reheat gently over medium heat before tossing with freshly cooked pasta.

Capers, olives, and anchovies are all naturally salty. Taste the sauce before adding extra salt, and use a lower-sodium version of capers if available. You can also rinse capers briefly under cold water to reduce salt.

A simple arugula or chicory salad dressed with lemon and olive oil, crusty bread, and a dry white wine like Sauvignon Blanc or Vermentino.

Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or pasta water to restore moisture. Do not microwave, as the texture will suffer.