Marachichi

A Sicilian-style pasta with a heavy hand of anchovies, olives, and Mediterranean herbs, somewhere between pasta puttanesca and pasta with marinara. The salty-savory backbone comes from the anchovies, which melt completely into the oil when sauteed, leaving no fishy taste, just an umami depth that grounds the entire dish.

The mix of black and green olives is the move that gives this dish complexity. Black olives contribute soft, fruity depth while green olives bring brighter, slightly bitter notes. Using one or the other works, but the combination is greater than either alone.

The long 40-minute simmer is what transforms canned tomatoes into something that tastes like it’s been cooked all day. The herbs (thyme, oregano, basil) bloom into the sauce, the garlic mellows, and the anchovies disappear into pure savoriness.

Finishing the pasta in the sauce is the technique borrowed from classic Italian kitchens. The pasta absorbs the sauce flavor as it finishes cooking, creating a deeper integration than simply dressing cooked pasta with sauce after the fact.

Chef Tips

• Don’t skip the anchovies even if you think you don’t like them. They melt completely and leave only umami depth, no fish flavor.

• Cook the pasta slightly less than al dente. It will finish in the sauce and become perfectly cooked.

• Reserve a cup of pasta water before draining. Add splashes to the sauce if it gets too thick during the final simmer.

• Taste before adding salt. Anchovies, olives, and canned tomatoes all contribute sodium, so you may need none at all.

Variations

• Add a pinch of red pepper flakes for arrabbiata-style heat.

• Stir in a tablespoon of capers along with the olives for extra briny depth.

• Top each serving with grated parmesan and fresh basil for a more traditional presentation.