Description
Classic Pasta Puttanesca is a flavorful Italian pasta dish featuring a savory sauce made with anchovies, capers, olives, crushed tomatoes, and aromatic herbs, all cooked in extra virgin olive oil and tossed with al dente spaghetti or linguine. This quick and easy recipe comes together in about 40 minutes and brings a tangy, salty, and slightly spicy taste from pantry staples, perfect for a hearty weeknight dinner.
Ingredients
Scale
Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 3-4 canned anchovies, chopped including some oil from the can
- 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 (95 g) pitted olives (black or green), roughly chopped
Pasta
- 1 pound spaghetti, linguine, or fettuccine
- Salt (for pasta water, about 1 tablespoon per 2 quarts)
- Extra virgin olive oil for drizzling (optional)
- 1/4 cup chopped fresh parsley
Instructions
- Prepare pasta water: Bring a large pot of salted water to a rolling boil, using about 1 tablespoon of salt per 2 quarts of water to season the pasta while cooking.
- Cook aromatics: Heat 2 tablespoons of extra virgin olive oil over medium heat in a large, deep sauté pan. Add the finely chopped onion and cook until soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies and some of the oil from the can to infuse the oil with flavor. Add the finely chopped garlic and cook for another minute until fragrant.
- Add tomato paste: Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring occasionally to deepen the flavor and slightly caramelize the paste.
- Simmer sauce: Add the crushed tomatoes, 2 teaspoons dried oregano, 1/2 teaspoon red pepper flakes, roughly chopped olives, and 2 tablespoons capers to the pan. Stir to combine and bring the sauce to a simmer. Reduce heat to low and let it gently simmer for 10 to 15 minutes, allowing flavors to meld and the sauce to thicken slightly.
- Cook pasta: Once the pasta water is boiling, add the pasta and cook according to package instructions until al dente, typically 8 to 12 minutes depending on the pasta type. Before draining, reserve about 1/2 cup of the pasta cooking water to adjust the sauce consistency if needed.
- Combine parsley and sauce: Stir the 1/4 cup chopped fresh parsley into the pasta sauce. If the sauce appears too thick, add some reserved pasta water a little at a time to reach desired consistency.
- Mix pasta and sauce: Drain the pasta and transfer it to a large bowl. Optionally, toss with a drizzle of extra virgin olive oil to prevent sticking. Add a ladleful of the sauce to the pasta and toss gently to combine.
- Serve: Plate the pasta in shallow bowls and spoon additional sauce over the top. Serve immediately and enjoy this robust, savory dish.
Notes
- This classic Italian pasta is quick and easy, ready in about 40 minutes, making it perfect for weeknight meals.
- The recipe uses pantry staples like canned anchovies, crushed tomatoes, olives, and capers, ensuring it can be made anytime.
- Preserving some pasta water helps in perfectly adjusting the sauce consistency and allows the sauce to cling well to the pasta.
- Use good quality extra virgin olive oil for authentic flavor and richness.
- You can substitute the pasta with spaghetti, linguine, or fettuccine according to preference.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 429 kcal
- Sugar: 9 g
- Sodium: 662 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 3 mg
