Trofie alla Puttanesca
Artichokes

A bold, savory Italian classic elevated with seared artichokes. This vibrant pasta dish balances briny olives, capers, and anchovies in a rich tomato sauce.

Ingredients

• 400 g trofie pasta
• 400 g canned crushed tomatoes
• 100 g kalamata olives, pitted
• 50 g capers, drained
• 4 artichoke hearts, quartered
• 4 anchovy fillets
• 3 garlic cloves
• 2 tbsp sun-dried tomatoes
• 1 tsp chili sauce
• to taste olive oil
• to taste salt
• to taste fresh basil leaves

Instructions

1. 1Boil and season the water

   

   Bring a stainless steel pot of water to a rolling boil over the stove. Once boiling, generously season the water with a pinch of salt to ensure the pasta absorbs flavor from the very beginning.

   Tip: Always wait for the water to reach a rapid boil before adding salt; this helps the salt dissolve instantly and prevents pitting in your stainless steel pots.
2. 2Cook the Trofie pasta

   

   Carefully add the dry Trofie pasta to the boiling, salted water. Give it an immediate stir to prevent the twisted noodles from sticking together, and boil until al dente.

   Tip: Trofie has a dense, tightly rolled shape, meaning it holds its firm, chewy texture beautifully even when tossed in a rich sauce.
3. 3Slice the garlic

   

   Place the peeled garlic cloves on a wooden cutting board and use a sharp knife to slice them as thinly as possible. Thin slices will melt perfectly into the oil, infusing the base of the Puttanesca sauce.

   Tip: Removing the inner green germ from the garlic cloves before slicing can help prevent any bitter notes in your sauce.
4. 4Prepare tomatoes and capers

   

   Prepare the intensely flavored ingredients by finely chopping the sun-dried tomatoes and capers. These additions will give the sauce its signature punchy, briny, and deeply savory profile.

   Tip: If your capers are salt-packed rather than brined, be sure to rinse them thoroughly under cold water and pat them dry before chopping.
5. 5Prep the anchovies

   

   Open a tin of high-quality anchovy fillets and transfer them into a small glass prep bowl. These fillets will completely dissolve in the hot oil later, creating a rich umami backbone for the dish.

   Tip: Do not discard the oil from the anchovy tin; it is packed with savory flavor and can be drizzled into the pan to start your sauce base.
6. 6Sear the artichokes

   

   Heat olive oil in a large stainless steel pan and add the quartered artichoke hearts. Let them pan-fry undisturbed for a few minutes until they develop a rich, golden-brown sear, adding a wonderful meaty texture to the final dish.

   Tip: To get a proper sear, make sure the artichokes are thoroughly dried with a paper towel before adding them to the hot oil.
7. 7Sauté the aromatics and artichokes

   

   In a large pan, sauté the sliced garlic and anchovies with the previously seared artichoke pieces. This base builds the deep, savory foundation characteristic of a classic Puttanesca sauce.

   Tip: Be sure to let the anchovies melt into the oil; they provide the essential umami depth without tasting overly fishy.
8. 8Build the tomato sauce

   

   Add the chopped canned tomatoes, sun-dried tomatoes, and capers to the pan. Mix well and let the ingredients simmer together to create a rich, thick, and flavorful sauce base.

   Tip: Simmering the sauce over medium heat allows the tomatoes to break down and concentrate their natural sweetness.
9. 9Add a spicy kick

   

   Stir a small spoonful of chili sauce into the simmering tomato mixture. This personal twist adds a subtle heat that complements the robust flavors of the olives and capers.

   Tip: Adjust the amount of chili sauce according to your personal preference for heat.
10. 10Combine pasta and sauce

    

    Transfer the al dente Trofie pasta directly into the skillet with the simmering sauce. The shape of the Trofie pasta is excellent for grabbing and holding onto the chunky sauce.

    Tip: Keep a little pasta cooking water on hand; adding a splash to the pan helps emulsify the sauce and coat the pasta evenly.
11. 11Finish and serve

    

    Toss the pasta thoroughly until every piece is well-coated in the sauce. Finish the dish by scattering fresh basil leaves over the top just before serving.

    Tip: Add the basil at the very end to preserve its bright, aromatic flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions