Fish Puttanesca

01Method

1. 1

   Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the spaghetti, stirring occasionally, until al dente, about 12 minutes.

2. 2

   While the pasta cooks, warm olive oil in a large skillet over medium-low heat until it just begins to shimmer.

3. 3

   Stir in the capers, anchovy paste, garlic, and red pepper flakes. Cook, stirring often, until the garlic softens and becomes fragrant, about 2 minutes.

4. 4

   Open the tomato can, pour off and discard about half a cup of the liquid, then crush the tomatoes with your hands directly into the skillet along with the remaining juice. Add the olives and minced parsley, then season with salt and black pepper.

5. 5

   Bring the sauce to a boil, nestle the fish fillets into the pan, and lower the heat to a gentle simmer — the sauce should bubble lightly but not boil once the fish is added.

6. 6

   Cook until the fish flakes apart easily with a fork, 8 to 10 minutes, spooning sauce over the fillets occasionally. Thinner fillets may be done sooner; an instant-read thermometer should register 145 °F (63 °C).

7. 7

   Divide the spaghetti among four bowls, place a fish fillet in each, and spoon the sauce generously over the top. Garnish with parsley sprigs if desired.