Pasta Puttanesca

Pasta Puttanesca is a vibrant, no-nonsense Italian dish that relies on bold flavors rather than heavy cream. The sauce is built on a base of olive oil, garlic, and anchovies, which melt away to provide a deep savory umami backbone. Bright acidity from canned plum tomatoes cuts through the richness, while briny Kalamata olives and tangy capers add complex bursts of saltiness. A hint of crushed red pepper provides warmth, and fresh basil and parsley finish the dish with herbal freshness. This recipe comes together quickly, making it an excellent choice for weeknight dinners when you want restaurant-quality flavor with minimal effort. Serve it over spaghetti or linguine for a satisfying meal that tastes like it has simmered for hours.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 484.9

Description

Pasta Puttanesca is a vibrant, no-nonsense Italian dish that relies on bold flavors rather than heavy cream. The sauce is built on a base of olive oil, garlic, and anchovies, which melt away to provide a deep savory umami backbone. Bright acidity from canned plum tomatoes cuts through the richness, while briny Kalamata olives and tangy capers add complex bursts of saltiness. A hint of crushed red pepper provides warmth, and fresh basil and parsley finish the dish with herbal freshness. This recipe comes together quickly, making it an excellent choice for weeknight dinners when you want restaurant-quality flavor with minimal effort. Serve it over spaghetti or linguine for a satisfying meal that tastes like it has simmered for hours.

Ingredients

Olive oil
Garlic, peeled
Anchovies
Capers
Crushed red pepper flakes
Black kalamata olives, pitted
Fresh basil leaves
Plum tomatoes, drained
Finely chopped parsley
Spaghetti or fresh pasta
Grated parmesan or pecorino

Directions

1
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
2
While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
3
Add the garlic and anchovy fillets to the skillet. Stir frequently until the anchovies have completely dissolved into the oil and the garlic is fragrant but not browned, about 2-3 minutes.
4
Increase heat to medium. Add the capers, crushed red pepper flakes, and Kalamata olives. Sauté for 1 minute to toast the spices.
5
Add the plum tomatoes and their juices to the skillet. Tear the tomatoes into chunks with a wooden spoon if they are whole.
6
Bring the sauce to a gentle simmer. Cook uncovered for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7
If the sauce becomes too thick, add a splash of the reserved pasta water.
8
Remove the skillet from heat. Stir in the chopped parsley and torn basil leaves.
9
Add the drained pasta to the skillet with the sauce. Toss well to coat every strand evenly. Add more pasta water if needed to create a glossy coating.
10
Divide the pasta among serving bowls. Serve immediately with grated Parmesan or Pecorino cheese on the side.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 484.9kcal

% Daily Value *
Total Fat 28.9g45%
Saturated Fat 5.4g27%
Cholesterol 153.0mg51%
Sodium 3020.8mg126%
Total Carbohydrate 8.2g3%
Dietary Fiber 0.5g2%
Sugars 0.2g
Protein 45.1g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pasta-puttanesca-2/