Description
This classic Pasta Puttanesca combines bold flavors with simple ingredients, creating a quick and satisfying Italian dish. Featuring a savory tomato-based sauce with anchovies, olives, capers, and aromatic herbs, it’s perfect for a flavorful weeknight dinner or casual gathering. The dish is prepared on the stovetop, involving sautéing, simmering, and boiling pasta for a comforting, hearty meal.
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 (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
For Serving
- 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. While waiting for the water to boil, start preparing the sauce.
- Cook the onions, anchovies, and garlic: In a large, deep sauté pan, heat the olive oil over medium heat. Once hot, add the chopped onions and cook until soft and translucent, about 4-5 minutes. Stir in the chopped anchovies along with their oil, cooking for another minute. Add the minced garlic and cook for an additional minute, fragrant and lightly golden.
- 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 mixture to a gentle simmer, then reduce the heat to low and cook, stirring occasionally, for 10-15 minutes to develop flavors.
- Cook the pasta: When the water reaches a rolling boil, 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 has thickened too much, add a small amount of reserved pasta water to loosen it.
- Combine and serve: Drain the pasta and transfer to a large bowl. Drizzle with a little olive oil if desired, then toss with a ladle of the sauce. Serve in shallow bowls topped with extra sauce, a drizzle of olive oil, and additional parsley if desired.
Notes
- Adjust the amount of red pepper flakes to control heat level.
- Use high-quality anchovies for a richer flavor.
- Save some pasta water to help loosen the sauce and improve its consistency.
- This dish pairs well with a side of crusty bread and a light salad.
- You can substitute black or green olives based on your preference.
Nutrition
- Serving Size: 1 bowl (~1.5 cups of pasta and 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
