Description
Pasta Puttanesca is a vibrant, flavorful Italian dish made with a robust sauce of tomatoes, olives, capers, anchovies, garlic, and red pepper flakes served over al dente pasta. This recipe captures the bold, salty, and slightly spicy essence of this classic Mediterranean pasta that’s both simple to prepare and deeply satisfying.
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 Ingredients
- 1 pound spaghetti, linguine, or fettuccine
- Salt (for pasta water)
- Extra virgin olive oil, for drizzling (optional)
Instructions
- Heat the pasta water: Bring a large pot of salted water to a boil, using about 1 tablespoon of salt for every 2 quarts of water. This prepares the water to cook the pasta properly. While the water heats, proceed with making the sauce.
- Cook the onions, anchovies, and garlic: In a large, deep sauté pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped onions and cook until they become soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies along with some oil from the can, which will melt into the pan and add depth. After the anchovies soften, add the chopped garlic and cook for another minute until fragrant.
- Make the sauce: Stir in 2 tablespoons of tomato paste and cook it for 2 minutes, stirring occasionally to deepen the flavor. Add the crushed tomatoes, 2 teaspoons dried oregano, 1/2 teaspoon red pepper flakes, roughly chopped olives, and capers. Bring the sauce to a simmer, then reduce the heat to low to maintain a gentle simmer for 10 to 15 minutes, allowing the flavors to meld beautifully.
- Cook the pasta: Once the salted water reaches a rolling boil, add the pasta and cook according to package instructions until al dente—cooked but still firm to the bite. Before draining, reserve about 1/2 cup of the pasta cooking water to adjust the sauce consistency later if needed.
- Finish the sauce: Stir the chopped fresh parsley into the sauce. If the sauce is too thick, add a bit of the reserved pasta water to thin it to your preferred consistency.
- Serve: Drain the pasta and transfer to a large bowl. Optionally, toss it with a drizzle of extra virgin olive oil to prevent sticking. Add a ladleful of the puttanesca sauce to the pasta and gently combine. Serve the pasta in shallow bowls with extra sauce spooned on top for a flavorful finish.
Notes
- Reserve pasta water to adjust sauce consistency—its starchiness helps the sauce cling well to the pasta.
- Anchovies melt into the sauce and provide umami depth; don’t skip them unless allergic.
- Use non-pariel capers for optimal texture and flavor.
- You can substitute black olives with green olives or a mix for varied taste.
- Adjust red pepper flakes according to your heat preference.
- Fresh parsley brightens the sauce at the end; avoid adding early to maintain freshness.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 420
- Sugar: 7g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 15mg
