Description
Pasta Puttanesca is a flavorful Italian pasta dish featuring a robust sauce made from tomatoes, anchovies, olives, capers, garlic, and red pepper flakes. This quick and savory recipe combines a tangy, salty sauce with perfectly cooked spaghetti, offering a vibrant Mediterranean meal perfect for weeknight dinners or entertaining guests.
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 (about 1 tablespoon per 2 quarts)
- 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. This ensures flavorful pasta. While the water heats, begin preparing the sauce.
- Cook the Onions and Anchovies: Heat 2 tablespoons of extra virgin olive oil over medium heat in a large, deep sauté pan. Once hot, add the finely chopped onions and sauté until soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies along with some of the oil from the anchovy can to dissolve and infuse flavor.
- Add Garlic: Add the finely chopped garlic to the pan and cook for an additional minute, stirring continuously to prevent burning and to release its aroma.
- Make the Sauce: Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring occasionally to deepen the flavor. Add the 28-ounce can of crushed tomatoes, 2 teaspoons dried oregano, 1/2 teaspoon of red pepper flakes, 3/4 cup chopped olives, and 2 tablespoons capers. Bring the mixture to a simmer, then reduce heat to low and maintain a gentle simmer for 10 to 15 minutes, allowing the flavors to meld.
- Cook the Pasta: When the salted pasta water reaches a rolling boil, add the pasta and cook according to package instructions until al dente—tender but still firm to the bite. Prior to draining, reserve about 1/2 cup of the pasta cooking water to help adjust sauce consistency if needed.
- Finish the Sauce: Stir the chopped fresh parsley into the sauce. Add reserved pasta water a little at a time if the sauce is too thick, aiming for a silky, smooth consistency that will cling to the pasta.
- Serve: Drain the pasta and transfer it to a large bowl. Drizzle a little extra virgin olive oil over the pasta to prevent sticking and enhance flavor. Add a ladleful of sauce to the pasta and gently toss to combine. Serve in shallow bowls with additional sauce spooned on top for extra richness.
Notes
- Anchovies dissolve into the sauce and add a savory, umami depth without a strong fishy taste.
- Reserving pasta water is crucial to adjust sauce consistency and help the sauce adhere better to the pasta.
- Add olives and capers to taste if you prefer a milder or bolder flavor profile.
- This dish pairs well with a simple green salad and crusty bread to soak up extra sauce.
- For a spicier puttanesca, increase the red pepper flakes to taste.
Nutrition
- Serving Size: 1 serving (about 1/6th of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 15mg
