Description
Immerse yourself in the bold, umami-packed flavors of Pasta Puttanesca—a quick, hearty Italian dish that combines tangy tomatoes, salty anchovies, briny capers, and olives, all brought together with fragrant garlic and red pepper flakes. Perfect for a savory weeknight dinner, this recipe delivers a satisfying meal with a vibrant, spicy kick.
Ingredients
Units
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For the 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 (black or green), roughly chopped
- Salt, to taste
- Extra virgin olive oil, for drizzling
- 1/4 cup chopped fresh parsley
For the Pasta
- 1 pound spaghetti, linguine, or fettuccine
- Salt, for boiling water
- Olive oil, for drizzling (optional)
Instructions
- Heat the pasta water: Bring a large pot of salted water (about 1 tablespoon of salt per 2 quarts of water) to a boil. While the water heats, prepare the sauce.
- Cook the onions, anchovies, garlic: In a large, deep sauté pan, heat the olive oil over medium heat. Add the chopped onions and cook until soft and translucent, approximately 4-5 minutes. Stir in the chopped anchovies along with some of their oil, allowing the anchovies to dissolve into the oil. Add the minced garlic and cook for another minute, fragrant and slightly golden.
- Make the sauce: Stir in the tomato paste and cook for about 2 minutes, stirring occasionally. Add crushed tomatoes, oregano, red pepper flakes, olives, and capers. Bring to a gentle simmer, then reduce heat to low and cook for 10-15 minutes to develop flavors.
- Cook the pasta: When the water is boiling, add the pasta and cook until al dente according to the package instructions. Save about 1/2 cup of pasta water before draining.
- Finish the sauce: Stir chopped fresh parsley into the sauce. If the sauce is too thick, thin it with some reserved pasta water.
- Combine and serve: Drain the pasta and transfer it to a large serving bowl. Optionally, toss with a drizzle of olive oil to prevent sticking. Ladle the sauce over the pasta, mixing well. Serve immediately in shallow bowls, topped with additional sauce and a sprinkle of parsley if desired.
Notes
- For a spicier kick, increase the red pepper flakes according to your heat preference.
- Use quality canned crushed tomatoes for the best flavor—San Marzano-style is ideal.
- You can substitute black olives with green olives or a mix of both.
- If you prefer a richer taste, add a splash of good quality extra virgin olive oil just before serving.
- This dish is best enjoyed immediately but can be stored in the refrigerator for up to one day; reheat gently.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 427 kcal
- Sugar: 9 g
- Sodium: 659 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 3 mg
