Description
Pasta Puttanesca is a flavorful Italian pasta dish featuring a rich sauce made from anchovies, olives, capers, and tomatoes. This recipe combines a savory, slightly spicy sauce with al dente spaghetti or linguine, finished with fresh parsley and a drizzle of extra virgin olive oil, offering a quick yet delicious meal perfect for any occasion.
Ingredients
Scale
For the Sauce
- 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
For the Pasta
- 1 pound spaghetti, linguine, or fettuccine
- Salt (for pasta 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 1 tablespoon of salt for every 2 quarts of water. While waiting for the water to boil, begin preparing the sauce.
- Cook the Onions and Anchovies: In a large, deep sauté pan, heat the olive oil over medium heat until hot. Add the finely chopped onions and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies along with some of the oil from the can to dissolve them into the onions.
- Add Garlic: Mix in the finely chopped garlic and cook for an additional minute, allowing the aromas to develop.
- Prepare the Sauce: Add the tomato paste to the pan and cook for 2 minutes, stirring occasionally to lightly caramelize the paste. Pour in the crushed tomatoes, then add dried oregano, red pepper flakes, chopped olives, and capers. Bring the mixture to a simmer, reduce the heat to low, and simmer gently for 10 to 15 minutes to allow flavors to meld.
- Cook the Pasta: Once the pasta water reaches a rolling boil, add the pasta and cook according to package directions until al dente — tender but still slightly firm. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
- Finish the Sauce: Stir the chopped fresh parsley into the sauce. If the sauce appears too thick, add some reserved pasta water a little at a time to achieve desired consistency.
- Serve: Drain the pasta and transfer to a large bowl. Optionally, toss with a drizzle of extra virgin olive oil to prevent sticking. Add a ladle of the puttanesca sauce, gently mixing to coat the pasta. Serve immediately in shallow bowls with additional sauce spooned over top.
Notes
- Anchovies melt into the sauce, adding umami depth—don’t skip them for an authentic flavor.
- Use non-pariel capers for the best texture and flavor.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- Serve with freshly grated Parmesan cheese if desired (not traditional).
- Adjust red pepper flakes quantity to control spiciness.
Nutrition
- Serving Size: 1 serving (approximately 1 cup cooked pasta with sauce)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 10 mg
