Chili Crunch Spaghetti alla Puttanesca
A bold, briny, pantry-raid pasta from Naples. 15-minutes and a bunch of jarred goods in the back of your fridge are all you need for a complex, savory dinner.
Serves: 1
what you'll need
what you need from momofuku
$0
INGREDIENTS
- 100g spaghetti
- 3 garlic cloves, thinly sliced
- ¼ cup Kalamata or Castelvetrano olives, roughly chopped
- 1½ tbsp capers, drained
- ½ cup canned tomato puree
- 2 tbsp Pecorino Romano or Parmigiano, freshly grated
- 2 anchovies
- 2 tbsp Momofuku Chili Crunch (plus more to finish)
- 1 tbsp olive oil
Directions
Set a pot of water big enough for the pasta to boil.
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In a pan over medium heat, heat the olive oil and add the anchovies. Once softened, add the Chili Crunch and let toast for 1-2 minutes.Â
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Add the garlic and let cook for 2-3 minutes until fragrant. Stir in the chopped olives and capers.
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Pour in the tomato puree and let it cook down for about 8-10 minutes, until color has deepened and the sauce has slightly thickened.
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In the meantime, boil the pasta in unsalted water until just al dente, then drop it directly into the sauce. Toss to coat and combine.
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Plate the pasta, grate over the cheese, and finish with a generous spoonful of Chili Crunch. Mix it all up and enjoy!
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