Description
Pasta Puttanesca is a flavorful Italian pasta dish featuring a savory sauce made with anchovies, olives, capers, crushed tomatoes, and red pepper flakes. This recipe delivers a robust, tangy, and slightly spicy sauce that pairs perfectly with spaghetti or linguine, making it a classic Mediterranean favorite perfect for a quick yet indulgent dinner.
Ingredients
Scale
Sauce Ingredients
- 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
- 1/4 cup chopped fresh parsley
Pasta & Finishing
- 1 pound spaghetti, linguine, or fettuccine
- Salt (for pasta water)
- Extra virgin olive oil, for drizzling
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. This prepares the water for cooking the pasta perfectly.
- Cook the onions, anchovies, garlic: Heat the olive oil over medium heat in a large, deep sauté pan. Once hot, add the chopped onions and cook until soft and translucent, about 4 to 5 minutes. Stir in the chopped anchovies along with some of their oil from the can to melt them into the pan, then add the finely chopped garlic and cook for an additional minute to release their aroma.
- Make the sauce: Add the tomato paste to the pan and cook for 2 minutes while stirring occasionally to deepen the flavor. Pour in the crushed tomatoes, then add the dried oregano, red pepper flakes, roughly chopped olives, and capers. Bring this mixture to a simmer, then reduce the heat to low and maintain a gentle simmer for 10 to 15 minutes, allowing the flavors to blend.
- Cook the spaghetti: Once the salted pasta water is boiling, add the pasta and cook according to the package instructions until al dente — tender but still firm to the bite. Before draining, reserve about 1/2 cup of the pasta cooking water to adjust the sauce consistency if needed.
- Finish the sauce: Stir the chopped fresh parsley into the sauce. If the sauce is too thick, incorporate some of the reserved pasta water to thin it to your desired consistency.
- Serve: Drain the pasta and transfer it to a large bowl. Optionally, drizzle with a little extra virgin olive oil to prevent sticking. Toss the pasta with a ladleful of sauce until well combined, then serve in shallow bowls with extra sauce spooned on top for a rich and satisfying meal.
Notes
- Anchovies dissolve into the sauce and add a unique depth of umami without tasting fishy.
- Use non-pariel capers for smaller, more delicate flavor and texture.
- Reserving pasta water helps to loosen the sauce and help it cling beautifully to the noodles.
- This dish pairs well with crusty bread and a fresh green salad for a complete meal.
- For a milder dish, reduce or omit the red pepper flakes.
Nutrition
- Serving Size: 1 serving (approx. 1/5th of recipe)
- Calories: 420
- Sugar: 8g
- Sodium: 1050mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
