Description
Pasta Puttanesca is a vibrant and flavorful Italian pasta dish featuring a savory sauce made with anchovies, olives, capers, and crushed tomatoes, tossed with spaghetti or linguine for a quick yet satisfying meal.
Ingredients
Scale
Sauce Ingredients
- 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
- 1/4 cup chopped fresh parsley
Pasta
- 1 pound spaghetti, linguine, or fettuccine
- Salt (for pasta water)
- Extra virgin olive oil, for drizzling
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 the water heats, begin preparing the sauce.
- Cook the onions, anchovies, garlic: Heat 2 tablespoons of olive oil over medium heat in a large, deep sauté pan. When hot, add the finely chopped onions and cook until they are soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies and some of the oil from the can, then add the chopped garlic and cook for another minute until fragrant.
- Make the sauce: Mix in the tomato paste and cook, stirring occasionally, for 2 minutes to deepen its flavor. Add the crushed tomatoes, dried oregano, red pepper flakes, chopped olives, and capers. Bring the sauce to a simmer, then reduce the heat to low and maintain a gentle simmer for 10 to 15 minutes to develop the flavors.
- Cook the spaghetti: Once the salted pasta water is boiling, add the pasta and cook according to package instructions until al dente—tender but still firm to the bite. Reserve about 1/2 cup of the pasta cooking water before draining.
- Finish the sauce: Stir the chopped fresh parsley into the sauce. If the sauce seems too thick, add some of the reserved pasta water to loosen it to desired consistency.
- Serve: Drain the pasta and place it in a large bowl. Optionally drizzle a little extra virgin olive oil and toss to prevent sticking. Add a ladle of sauce to the pasta and mix well to combine. Serve the pasta in shallow bowls with additional sauce spooned on top for a rich, savory finish.
Notes
- Use pitted black or green olives depending on your taste preference; Kalamata olives work well for a more robust flavor.
- If anchovies are not preferred, you can substitute with a small amount of fish sauce or omit for a vegetarian-friendly version.
- Be careful not to overcook the garlic to avoid bitterness.
- Reserve pasta water to adjust sauce consistency and help it cling better to the pasta.
- For added heat, increase the red pepper flakes or add a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 cup
- 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
