Description
Pasta Puttanesca is a flavorful Italian pasta dish made with a savory tomato sauce infused with anchovies, capers, olives, garlic, and red pepper flakes. This quick and easy recipe yields a rich, tangy sauce served over al dente spaghetti, perfect for a satisfying weeknight dinner.
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
Pasta and Garnish
- 1 pound spaghetti, linguine, or fettuccine
- Salt (for pasta water, about 1 tablespoon per 2 quarts of water)
- Extra virgin olive oil, for drizzling
- 1/4 cup chopped fresh parsley
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 to boil, start preparing the sauce.
- Cook the onions, anchovies, and garlic: Heat 2 tablespoons of olive oil over medium heat in a large deep sauté pan. Once hot, add the finely chopped onions and cook until soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies along with some oil from the can, then add the garlic and cook for an additional minute.
- Make the sauce: Stir in 2 tablespoons of tomato paste and cook for 2 minutes, stirring occasionally. Add the crushed tomatoes, dried oregano, red pepper flakes, chopped olives, and capers. Bring the sauce to a simmer, then reduce heat to low and gently simmer for 10 to 15 minutes to let the flavors meld.
- Cook the pasta: Once the water reaches a rolling boil, add the pasta and cook according to package instructions until al dente — tender yet still slightly firm. Reserve about 1/2 cup of pasta cooking water before draining.
- Finish the sauce: Stir chopped fresh parsley into the sauce. If the sauce appears too thick, add some reserved pasta water to thin it to the desired consistency.
- Serve: Drain the pasta and transfer it to a large bowl. Optionally, drizzle with a little extra virgin olive oil to prevent sticking. Toss the pasta with a ladleful of sauce to combine. Serve immediately in shallow bowls, adding more sauce on top as desired.
Notes
- If you prefer less heat, reduce or omit the red pepper flakes.
- Substitute kalamata olives if non-pariel olives are not available.
- For a vegetarian version, omit anchovies and add extra capers for saltiness.
- Reserve pasta water carefully; it helps adjust sauce consistency and helps sauce cling to pasta.
- Use fresh parsley for best flavor, but dried oregano is the main herb in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 427 kcal
- Sugar: 9 g
- Sodium: 659 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 3 mg
