Description
Pasta Puttanesca is a vibrant and flavorful Italian dish characterized by a briny, spicy tomato sauce infused with anchovies, olives, capers, and garlic. Perfect for a quick weeknight dinner, this recipe combines bold flavors with a simple preparation method, creating a comforting yet lively meal that can be prepared in just over 30 minutes.
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
- 1/4 cup chopped fresh parsley
For the Pasta
- 1 pound spaghetti, linguine, or fettuccine
- Extra virgin olive oil, for drizzling
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. While waiting for the water, start preparing the sauce.
- Cook the onions, anchovies, garlic: In a large, deep sauté pan, heat the olive oil over medium heat. When the oil is hot, add the chopped onions and sauté until soft and translucent, about 4-5 minutes. Add the chopped anchovies along with some of their oil, stir, and cook for another minute. Then, add the chopped garlic and cook for an additional minute until fragrant.
- Make the sauce: Stir in the tomato paste and cook for 2 minutes, mixing well. Add the crushed tomatoes, oregano, red pepper flakes, olives, and capers. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for 10-15 minutes, stirring occasionally.
- Cook the pasta: When the water reaches a rolling boil, add the pasta and cook according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta water.
- Finish the sauce: Stir chopped parsley into the sauce. If the sauce thickens too much, add some reserved pasta water to loosen it up.
- Combine and serve: Drain the pasta and transfer it to a large bowl. Drizzle with a little olive oil if desired, then add a ladle of sauce and toss to combine. Serve in shallow bowls with additional sauce on top.
Notes
- Feel free to adjust the amount of red pepper flakes for desired spice level.
- Using high-quality canned anchovies and olives will enhance the flavor significantly.
- This dish can be made ahead of time; reheat gently before serving.
- For a vegetarian version, omit the anchovies and increase the olives and capers for added flavor.
Nutrition
- Serving Size: 1 bowl (about 1 cup 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
