Description
Pasta Puttanesca is a flavorful Italian dish featuring a robust tomato sauce infused with anchovies, olives, capers, garlic, and red pepper flakes. Perfectly paired with spaghetti or linguine, this dish offers a balanced combination of salty, spicy, and tangy flavors making it a classic and satisfying main course.
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
- Salt, to taste
- Extra virgin olive oil, for drizzling
- 1/4 cup chopped fresh parsley
Pasta
- 1 pound spaghetti, linguine, or fettuccine
Instructions
- Heat the pasta water: Bring a large pot of salted water to a rolling boil, adding 1 tablespoon of salt for every 2 quarts of water. While waiting, proceed to make the sauce.
- Cook the onions, anchovies, and garlic: Heat 2 tablespoons olive oil over medium heat in a large deep sauté pan. Add the finely chopped onions and cook until soft and translucent, about 4 to 5 minutes. Then stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook for an additional minute.
- Make the sauce: Stir in 2 tablespoons tomato paste and cook for 2 minutes, stirring occasionally. Pour in the crushed tomatoes, add 2 teaspoons dried oregano, 1/2 teaspoon red pepper flakes, 3/4 cup chopped olives, and 2 tablespoons capers. Bring the sauce to a simmer, then lower heat to maintain a gentle simmer for 10 to 15 minutes.
- Cook the spaghetti: Once the salted pasta water reaches a rolling boil, add 1 pound of pasta and cook according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
- Finish the sauce: Stir 1/4 cup chopped fresh parsley into the sauce. Add reserved pasta water as needed to thin the sauce to desired consistency.
- Serve: Drain the pasta and place in a large bowl. Drizzle with a little olive oil and toss to coat to prevent sticking. Add a ladle of sauce to the pasta and mix to combine. Serve in shallow bowls with additional sauce on top.
Notes
- Use good quality canned crushed tomatoes for a richer sauce flavor.
- If you prefer a less salty sauce, reduce the amount of anchovies and capers slightly.
- Adding reserved pasta water helps the sauce adhere better to the pasta.
- Fresh parsley added at the end brightens up the flavors and adds freshness.
- Serve with grated Parmesan cheese if desired, though it's not traditional.
- Any medium to long pasta like spaghetti, linguine, or fettuccine works well for this dish.
Nutrition
- Serving Size: 1 serving
- Calories: 427 kcal
- Sugar: 9 g
- Sodium: 659 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 3 mg
