Description
Pasta Puttanesca is a vibrant and flavorful Italian dish featuring a savory tomato sauce infused with anchovies, olives, capers, garlic, and red pepper flakes, served over perfectly cooked spaghetti or linguine. This recipe balances salty, spicy, and tangy notes to create a satisfying and easy-to-make meal that's perfect for any night of the week.
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
- Salt, to taste
- Extra virgin olive oil, for drizzling
- 1/4 cup chopped fresh parsley
Pasta
- 1 pound spaghetti, linguine, or fettuccine
Instructions
- Heat the pasta water: Bring a large pot of salted water to a boil using 1 tablespoon of salt for every 2 quarts of water. While waiting for the water to boil, begin preparing the sauce.
- Cook the onions, anchovies, garlic: Heat the olive oil over medium heat in a large, deep sauté pan. Once hot, add the chopped onions and cook until soft and translucent, approximately 4 to 5 minutes. Stir in the chopped anchovies along with some of the oil from the can. Add the finely chopped garlic and cook for an additional minute to release their flavors.
- Make the sauce: Mix in the tomato paste and cook for 2 minutes, stirring occasionally. Add the crushed tomatoes, dried oregano, red pepper flakes, olives, and capers. Bring the sauce to a simmer, then reduce heat to low and maintain a gentle simmer for 10 to 15 minutes to allow flavors to meld.
- Cook the spaghetti: When the salted pasta water reaches a rolling boil, add the pasta. Cook according to package instructions until al dente, which means the pasta is cooked but still slightly firm to the bite. Before draining, reserve about 1/2 cup of the pasta cooking water.
- Finish the sauce: Stir the fresh parsley into the sauce. If the sauce is too thick, gradually add some reserved pasta water until you reach the desired consistency.
- Serve: Drain the pasta and transfer it to a large bowl. Optionally, toss the pasta with a little olive oil to prevent sticking. Add a ladle of sauce to the pasta and mix to combine. Serve in shallow bowls with extra sauce drizzled on top.
Notes
- Anchovies dissolve into the sauce, adding rich umami flavor without a fishy taste.
- Use small capers (non-pariel) for a milder, less briny flavor.
- Reserve pasta water to adjust sauce thickness and help the sauce adhere better to the pasta.
- Fresh parsley adds brightness; you can substitute with fresh basil if preferred.
- Adjust red pepper flakes to control the heat intensity based on your preference.
- Olive oil drizzle at the end enhances flavor and mouthfeel.
Nutrition
- Serving Size: 1 serving
- 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
