Description
Pasta Puttanesca is a classic Italian dish known for its bold, vibrant flavors from olives, capers, and anchovies combined in a savory tomato sauce. This quick and easy recipe creates a rich, satisfying pasta meal perfect for a flavorful dinner.
Ingredients
Scale
Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 3 to 4 canned anchovies, chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons dried oregano
- 2 tablespoons small (non-pariel) capers
- 3/4 cup (95g) pitted olives, roughly chopped (black or green)
Pasta
- 1 pound spaghetti, linguine, or fettuccine
- Salt, to taste
- Extra virgin olive oil, for drizzling
- 1/4 cup chopped fresh parsley
Instructions
- Heat the pasta water: Bring a large pot of salted water to a rolling boil using 1 tablespoon of salt for every 2 quarts of water. While it heats, prepare the sauce.
- Cook the onions, anchovies, and garlic: Heat 2 tablespoons of olive oil over medium heat in a large, deep sauté pan. Add the finely chopped onions and cook until soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies along with some oil from the can. Add the minced garlic and cook for 1 minute more, stirring frequently.
- Make the sauce: Add 2 tablespoons of tomato paste to the pan and cook for 2 minutes, stirring occasionally. Then add the crushed tomatoes, 2 teaspoons dried oregano, 1/2 teaspoon red pepper flakes, chopped olives, and capers. Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer for 10 to 15 minutes to develop flavors.
- Cook the pasta: Once the pasta water is boiling, add 1 pound of pasta and cook according to the package instructions until al dente, usually about 9 to 11 minutes. Before draining, reserve about 1/2 cup of the pasta cooking water for later use.
- Finish the sauce: Stir the chopped fresh parsley into the simmered sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve: Drain the pasta and transfer it to a large bowl. Optionally, drizzle with a little extra virgin olive oil to prevent sticking. Add a ladleful of sauce and toss to combine. Serve in shallow bowls with more sauce spooned on top for an indulgent meal.
Notes
- Anchovies add depth and umami; for a vegetarian version, omit anchovies and add extra capers and olives for flavor.
- Use black olives like Kalamata or green Castelvetrano olives according to your preference for flavor balance.
- Reserve pasta water to adjust sauce consistency and help sauce cling to pasta.
- Fresh parsley brightens the dish; you can substitute with fresh basil if preferred.
- For more heat, increase red pepper flakes incrementally.
- Use high-quality extra virgin olive oil for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 427 kcal
- Sugar: 9 g
- Sodium: 659 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 3 mg
