Spaghetti all’ Puttanesca
Spaghetti all’ Puttanesca is a vibrant, no-nonsense pasta dish that delivers a punch of flavor in every bite. The sauce is a symphony of briny capers and olives, umami-rich anchovies, and garlic-infused tomatoes, creating a texture that is both chunky and deeply savory. This recipe is perfect for a quick weeknight dinner when you crave something substantial yet simple. The combination of salty, sweet, and spicy notes makes it incredibly addictive. Serve it hot with a sprinkle of Parmesan for a meal that feels indulgent but comes together in under thirty minutes.
Description
Spaghetti all’ Puttanesca is a vibrant, no-nonsense pasta dish that delivers a punch of flavor in every bite. The sauce is a symphony of briny capers and olives, umami-rich anchovies, and garlic-infused tomatoes, creating a texture that is both chunky and deeply savory. This recipe is perfect for a quick weeknight dinner when you crave something substantial yet simple. The combination of salty, sweet, and spicy notes makes it incredibly addictive. Serve it hot with a sprinkle of Parmesan for a meal that feels indulgent but comes together in under thirty minutes.
Ingredients
- 1 lb spaghetti (preferably Italian)
- 3 tbsp olive oil
- 3 cloves garlic
- 1 dried red pepper
- 1 medium red onion
- 1 can (28 oz) tomatoes, preferably Italian plum tomatoes
- 3 tbsp tomato paste
- 15 pieces oil-cured olives
- 2 tbsp capers
- 3 pieces sun-dried tomatoes (packed in oil)
- 3 pieces anchovies
Directions
- 1 Bring a large pot of salted water to a boil for the spaghetti.
- 2
Chop the garlic, dried red pepper, and red onion. Set aside.- 3
Pit and chop the olives, and chop the sun-dried tomatoes and anchovies.- 4
In a large skillet, heat the olive oil over medium heat.- 5
Add the garlic and red pepper. Sauté for about one minute.- 6
Add the chopped red onion. Stir occasionally until the onion is soft, about 5 minutes.- 7
Add the canned tomatoes, tomato paste, olives, capers, sun-dried tomatoes, and anchovies.- 8
Use a stirring spoon to break up the canned tomatoes.- 9
Cook over medium to medium-high heat, stirring occasionally, until most of the moisture has evaporated and the sauce looks darker, about 20-30 minutes.- 10
Cook the spaghetti according to package directions until al dente. Drain.- 11
Toss the spaghetti with the sauce. Serve immediately with a small amount of Parmesan cheese.NoteThis recipe can be made vegetarian by omitting the anchovies.
Traditionally, quite a bit of olive oil is used, but 3 tablespoons works well for a lighter version.
Sun-dried tomatoes add a nice chewy texture and concentrated flavor.
spaghetti, puttanesca, italian, pasta, tomato sauce, olives, capers, anchovies, garlic, quick dinner, mediterranean, briny, savory, weeknight meal, classic recipe - 2