Set out a scale and the equipment for Puttanesca. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry spaghetti, canned crushed tomato, kalamata olive, capers, anchovy, garlic, chili flakes, olive oil, flat-leaf parsley, kosher salt. Puttanesca is cooked in Campania as its own plate, not as a copy of a restaurant menu. Melt the anchovy into olive oil with garlic, then simmer tomato, olives, and capers into a sharp sauce and toss the pasta through it. Amounts are for 4 from foods this library can count.
