Spaghetti Alla Puttanesca
Description
Spaghetti alla Puttanesca is a vibrant, no-nonsense pasta dish that relies on bold, savory flavors rather than cream or cheese for richness. This recipe features a quick-cooking sauce made from ripe plum tomatoes, briny black olives, tangy capers, and a hint of heat from fresh chili peppers. The anchovies melt into the oil, providing a deep umami backbone without tasting fishy. Its a perfect weeknight meal that comes together in under thirty minutes, offering a robust, aromatic experience that feels both rustic and sophisticated. Serve it immediately to enjoy the contrast of tender pasta and the bright, salty kick of the sauce.Ingredients
Directions
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Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
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While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 3-4 minutes.
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Add the whole garlic clove and chopped chili pepper to the skillet. Saut for 30 seconds until fragrant, being careful not to burn the garlic.
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Stir in the anchovy fillets and cook for 1-2 minutes until they have completely dissolved into the oil.
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Add the chopped plum tomatoes, capers, and chopped fresh parsley to the skillet. Season with salt and pepper to taste.
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Simmer the sauce gently for 8-10 minutes, crushing the tomatoes slightly with a wooden spoon, until the sauce thickens and the tomatoes break down.
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Remove the whole garlic clove and discard it. Stir in the pitted black olives and cook for another minute to heat through.
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Drain the spaghetti and add it directly to the skillet with the sauce. Toss well over low heat, adding a splash of reserved pasta water if needed to coat the noodles evenly.
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Divide the pasta among serving plates. Garnish with fresh basil leaves and freshly grated Reggiano Parmigiano cheese. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 562.5kcal
- % Daily Value *
- Total Fat 18.9g30%
- Saturated Fat 3.1g16%
- Cholesterol 95.0mg32%
- Sodium 78.3mg4%
- Total Carbohydrate 89.7g30%
- Dietary Fiber 27.0g108%
- Sugars 19.9g
- Protein 21.8g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh tomatoes are not in season, use one 14-ounce can of high-quality Italian San Marzano tomatoes, crushed by hand.
For a milder heat, remove the seeds and membranes from the fresh chili pepper before chopping. Alternatively, use 1/2 teaspoon of red pepper flakes.
To make this recipe vegetarian, omit the anchovy fillets. You can add an extra pinch of salt or a teaspoon of white wine vinegar to mimic the savory depth the anchovies provide.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore the sauce's consistency.
spaghetti, puttanesca, italian, pasta, tomato sauce, olives, capers, anchovies, garlic, chili pepper, basil, quick dinner, vegetarian option, briny, savory, weeknight meal, classic pasta, umami, fresh tomatoes, parmesan
