Pasta Puttanesca

Pasta Puttanesca is a vibrant, no-nonsense Italian dish that relies on bold, pungent flavors rather than heavy creams. The sauce is built on a foundation of olive oil, garlic, and anchovies, which melt down to provide a deep savory umami backbone. Bright capers and briny black olives add texture and saltiness, while crushed tomatoes and a pinch of red pepper bring acidity and heat. This dish comes together quickly, making it perfect for busy weeknights when you crave something substantial and flavorful. It pairs beautifully with spaghetti or linguine, offering a rustic yet sophisticated meal that feels indulgent despite its simplicity. Serve it hot with fresh parsley and grated Parmesan for a complete experience.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 447.6

Description

Pasta Puttanesca is a vibrant, no-nonsense Italian dish that relies on bold, pungent flavors rather than heavy creams. The sauce is built on a foundation of olive oil, garlic, and anchovies, which melt down to provide a deep savory umami backbone. Bright capers and briny black olives add texture and saltiness, while crushed tomatoes and a pinch of red pepper bring acidity and heat. This dish comes together quickly, making it perfect for busy weeknights when you crave something substantial and flavorful. It pairs beautifully with spaghetti or linguine, offering a rustic yet sophisticated meal that feels indulgent despite its simplicity. Serve it hot with fresh parsley and grated Parmesan for a complete experience.

Ingredients

12 oz Spaghetti
1/4 cup Olive oil
4 cloves Garlic, minced
6 fillets Anchovies
3 heaping teaspoons Capers
1/8 tsp Crushed red pepper flakes
20 whole Black olives, pitted and sliced
1 can (14 oz) Crushed tomatoes
1/2 cup Fresh parsley, finely chopped
1/2 cup Grated Parmesan cheese

Directions

1
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2
While pasta cooks, heat olive oil in a large skillet over medium-low heat.
3
Add minced garlic and anchovy fillets to the skillet. Stir constantly until the anchovies dissolve and the mixture is fragrant, about 2-3 minutes.
4
Stir in capers, crushed red pepper flakes, and sliced black olives. Cook for 1 minute to toast the spices slightly.
5
Add the crushed tomatoes to the skillet. Increase heat to bring the sauce to a gentle simmer.
6
Reduce heat to low and let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly. If the sauce becomes too thick, add a splash of reserved pasta water.
7
Remove the skillet from heat and stir in half of the chopped parsley.
8
Drain the cooked pasta and add it directly to the skillet with the sauce. Toss thoroughly to coat the noodles evenly.
9
Serve immediately, garnished with remaining fresh parsley and grated Parmesan cheese on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 447.6kcal

% Daily Value *
Total Fat 28.8g45%
Saturated Fat 5.4g27%
Cholesterol 153.0mg51%
Sodium 3016.5mg126%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 43.5g87%

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

Keywords: pasta, puttanesca, italian, sauce, spaghetti, anchovies, capers, olives, garlic, tomatoes, weeknight, dinner, briny, savory, quick, easy, vegetarian-option, comfort-food

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