Description
A bold, tangy pasta made with a flavorful sauce of olives, capers, anchovies, garlic, and tomatoes. This simple yet robust dish is perfect for a quick weeknight dinner that packs a punch of Mediterranean flavors.
Ingredients
For the Pasta Puttanesca:
- 12 ounces pasta (spaghetti, linguine, or any pasta of your choice)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 4 anchovy fillets, chopped (optional, for a savory flavor)
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup kalamata olives, pitted and chopped
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- Salt and freshly cracked black pepper, to taste
- Fresh parsley or basil, for garnish (optional)
- Grated Parmesan cheese (optional)
Instructions
Begin by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente (typically 9-11 minutes for spaghetti). Be sure to stir occasionally to prevent the pasta from sticking together.
Once cooked, reserve about 1 cup of pasta water before draining the pasta. This starchy water can help to create a smoother, silkier sauce when combined with the puttanesca sauce. After draining, set the pasta aside.
While the pasta is cooking, heat the olive oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1-2 minutes, or until it becomes fragrant. Be careful not to let the garlic brown, as it can turn bitter.
Add the red pepper flakes to the pan (if using) and cook for another 30 seconds. The red pepper flakes add a slight heat to the dish, giving it an authentic Italian flavor. You can adjust the amount of red pepper to suit your spice preference.
Next, add the chopped anchovy fillets to the skillet. This step is optional, but anchovies bring a wonderful depth of umami to the sauce. Allow the anchovies to break down and melt into the oil, stirring occasionally for 1-2 minutes.
Once the anchovies have dissolved into the oil, add the crushed tomatoes to the skillet. Stir everything together, allowing the tomatoes to cook for about 5 minutes. The sauce will start to thicken and develop a rich, tomato-based flavor.
Stir in the chopped olives and capers, ensuring they are evenly distributed throughout the sauce. These ingredients bring the signature briny, tangy flavors to the dish, complementing the richness of the tomatoes and the anchovies.
Add the dried oregano and basil (or fresh basil, if you prefer) to the sauce. Season with salt and freshly cracked black pepper to taste. Let the sauce simmer on low heat for another 5 minutes to allow the flavors to meld together.
Once the sauce has simmered and the flavors are well combined, it’s time to add the cooked pasta. Toss the pasta into the sauce, stirring gently to coat every strand of pasta with the flavorful puttanesca sauce. If the sauce seems too thick, you can add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Mix everything together until the pasta is evenly coated with the sauce, and continue to cook for another 1-2 minutes to ensure the pasta is well heated.
Once the pasta is thoroughly coated in the sauce, remove it from the heat. Serve the Pasta Puttanesca immediately, garnishing with fresh parsley or basil for added color and freshness. If desired, sprinkle with grated Parmesan cheese for a final touch of richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 500-550 kcal
- Fat: 18-20g
- Carbohydrates: 70-75g
- Protein: 10g