A puttanesca with a fragrant, transcontinental twist, diagrams the Silk Road in flavor profile, elevating the prostitute’s briny sauce to geisha territory. Freshly packed, marinated anchovies from Morocco are the stars behind the scene here. Canned plum tomato takes center stage with garlic and chili, stewing with olives, capers, and olive oil.
Saffron, cardamom, cinnamon, and turmeric, bring forth a complex pungency. The result is unforgettably nutty when the sauce is blended, tossed, and then twirled with pasta.