Penne alla Puttanesca

Step 1

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 2

Chop the Kalamata olives into quarters by placing each olive on a cutting board and cutting it into four rough pieces.

Step 3

Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat until you see a rolling boil with large bubbles breaking the surface continuously, about 8 minutes.

Step 4

Add the penne to the boiling water and stir once with a wooden spoon to prevent sticking.

Step 5

Cook the pasta, stirring once every 2 minutes, until the pasta pieces bend easily when you bite one but still have a slight firmness in the center, about 10 minutes (or follow the box time minus 1 minute).

Step 6

While the pasta cooks, pour 3 tablespoons of olive oil into a large skillet and place it over medium heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 7

Add the minced garlic to the hot oil and stir constantly for 30 seconds until it turns light golden and fills your kitchen with a strong garlic smell.

Step 8

Pour the entire can of diced tomatoes with its juice into the skillet and stir once to combine.

Step 9

Add the chopped olives and drained capers to the tomato mixture and stir gently until evenly distributed.

Step 10

Reduce the heat to medium-low and let the sauce simmer without a cover for 4 minutes until it thickens slightly and the flavors blend together.

Step 11

Drain the cooked penne in a colander, reserving 0.5 cup of the pasta cooking water in a small bowl.

Step 12

Pour the drained penne directly into the skillet with the sauce and toss gently with two spoons until every piece of pasta is coated, about 1 minute.

Step 13

If the pasta looks dry, add the reserved pasta water 1 tablespoon at a time while tossing until the sauce coats the pasta like a thin glaze.

Step 14

Divide the pasta between two plates or bowls, spooning any sauce from the bottom of the skillet over the top.