Description
Pasta Puttanesca is a bold and flavorful Italian dish featuring a savory sauce made with garlic, anchovies, olives, capers, and crushed tomatoes, served over al dente pasta. This recipe combines simple ingredients for a quick, hearty meal perfect for weeknights or special occasions.
Ingredients
Units
Scale
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 pitted olives (black or green), roughly chopped
- Salt, to taste
- Chopped fresh parsley, for garnish
For the Pasta
- 1 pound spaghetti, linguine, or fettuccine
- Salt, for boiling water
- Extra virgin olive oil, for drizzling
Instructions
- Heat the pasta water: Bring a large pot of salted water to a boil—about 1 tablespoon of salt per 2 quarts of water. While waiting for the water to boil, start preparing 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 translucent, about 4-5 minutes. Stir in the chopped anchovies along with some of the oil from the can and cook for another minute. Add the garlic and cook for an additional minute, stirring constantly.
- Create the sauce: Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes, oregano, red pepper flakes, olives, and capers. Bring to a simmer, then reduce heat to low and let it cook gently for 10-15 minutes, stirring occasionally.
- Cook the pasta: When the water boils, add the pasta and cook according to package instructions until al dente. Before draining, save about 1/2 cup of pasta water to adjust the sauce consistency later.
- Finish the sauce: Stir the chopped parsley into the sauce. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
- Combine and serve: Drain the pasta and transfer to a large bowl. Drizzle with olive oil, then toss with some sauce to coat. Serve individual portions topped with the remaining sauce and garnish with additional parsley if desired.
Notes
- You can adjust the heat level by adding more or less red pepper flakes.
- For a richer flavor, use high-quality anchovies and extra virgin olive oil.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently.
- This dish pairs well with a simple green salad and crusty bread.
Nutrition
- Serving Size: 1 plate (about 1 1/4 cups of pasta with sauce)
- 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
