Ramen Puttanesca

Anchovies, olives, and capers punch up a tomato-miso broth that clings to noodles with midnight-snack attitude.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 2 tablespoons olive oil
• 4 anchovy fillets, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 (14-ounce) can diced tomatoes, drained
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• 1/4 cup dry white wine
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Zest of 1 lemon

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large skillet, heat olive oil over medium heat. Add anchovies and cook, stirring, until melted into the oil. Add garlic and red pepper flakes; cook for 1 minute more.
3. Add drained tomatoes, olives, capers, white wine, oregano, black pepper, and salt. Simmer for 8–10 minutes, stirring occasionally, until sauce thickens slightly.
4. Stir in half the parsley, basil, and lemon zest. Taste and adjust seasoning as needed.
5. Add cooked ramen noodles to the skillet, tossing gently to coat and heat through.
6. Divide puttanesca ramen among bowls. Top with remaining parsley, basil, lemon zest, and desired toppings.