Pasta Puttanesca: A Bold and Flavorful Italian Classic
Bold, briny, and bursting with Mediterranean flavors, Pasta Puttanesca is a classic Italian dish that comes together in just 30 minutes. Perfect for weeknight dinners or a flavorful indulgence, this recipe transforms simple pantry staples into an unforgettable meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 3 cloves garlic, thinly sliced
- 1/2 cup black olives (e.g., kalamata), coarsely chopped
- 2 tablespoons capers, drained and chopped
- 2 tablespoons olive oil
- 4 anchovy fillets, oil-packed
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon kosher salt, plus more to taste
- 1 can (28 oz) whole peeled tomatoes
- 12 oz spaghetti or linguine
- 2 tablespoons fresh parsley, chopped (plus more for garnish)
Optional Garnishes
- Shredded or grated Parmesan cheese
- Lemon zest
Instructions
- Prepare Ingredients:
- Thinly slice the garlic.
- Coarsely chop the olives and capers.
- Finely chop the parsley, reserving some for garnish.
- Boil the Pasta:
- Bring a large pot of heavily salted water to a boil.
- Add the pasta and cook 1 minute less than the package instructions for al dente.
- Reserve 1/4 cup of pasta water before draining.
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat.
- Add the sliced garlic, anchovy fillets, and red pepper flakes. Cook, stirring frequently, for about 2 minutes until fragrant and the anchovies dissolve into the oil.
- Build the Sauce:
- Add the chopped olives and capers to the skillet. Cook for 1 minute to combine.
- Add the can of whole peeled tomatoes, breaking them into smaller pieces with your hands or a spoon as you add them.
- Stir in kosher salt and bring the mixture to a simmer. Reduce the heat and simmer gently for 10 minutes, stirring occasionally.
- Combine Pasta and Sauce:
- Add 2 tablespoons of the reserved pasta water to the sauce and stir.
- Add the drained pasta to the skillet and toss continuously for 1–2 minutes until the sauce thickens slightly and coats the pasta. Add more pasta water if the sauce is too thick.
- Garnish and Serve:
- Remove the skillet from the heat and stir in the chopped parsley.
- Divide the pasta among bowls, garnish with more parsley, and serve immediately. Add optional garnishes like Parmesan or lemon zest for extra flavor.
Notes
- Anchovy Substitution: For a vegetarian version, skip the anchovies and add a splash of soy sauce or nutritional yeast for umami.
- Spice Level: Adjust the red pepper flakes to match your heat preference.
- Use Quality Ingredients: Opt for good-quality olives, capers, and tomatoes to enhance the dish’s flavor.
- Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water if the sauce thickens.