Method

1. Heat a large skillet over medium heat and add half of the olive oil. Add the chopped garlic and sauté for about 1 minute, just until the oil becomes fragrant, taking care not to let the garlic brown or burn.

2. Add the chili pepper, anchovy fillets, and capers. Using a wooden spoon, mash the anchovies into the oil until they dissolve completely and become incorporated into the sauce. Continue cooking for another minute.

3. Add the black and green olives and sauté for 2 more minutes. Stir in the À la Grecque Tomato Sauce, reduce the heat to low, and let the sauce simmer gently for about 10 minutes, allowing all the flavors to meld together.

4. Meanwhile, bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to the package directions.

5. Add the chopped parsley and freshly ground black pepper to the sauce. Taste before seasoning with salt, as the anchovies, capers, and olives already contribute plenty of saltiness.

6. Using a slotted spoon, transfer the rigatoni directly from the pot to the skillet about 2–3 minutes before the recommended cooking time is complete. Add 1–2 ladles of the pasta cooking water.

7. Pour in the remaining olive oil and toss continuously for about 2 minutes, allowing the pasta to finish cooking while absorbing the sauce. If needed, add a little more of the pasta cooking water until the sauce becomes silky and evenly coats the rigatoni.

8. Serve immediately in warm plates.

9. Go easy on the salt, as the anchovies, capers, and olives already provide plenty of seasoning.

10. Adding the remaining olive oil at the end enhances the sauce with a richer aroma and a smooth, velvety finish.

11. Pasta alla Puttanesca should always be served immediately after cooking so the pasta retains its ideal texture and the sauce remains rich, juicy, and full of flavor.