Description
This classic Pasta Puttanesca recipe features a flavorful tomato-based sauce packed with anchovies, capers, olives, and a touch of heat from red pepper flakes. Ready in just 40 minutes, it’s a vibrant and savory Italian dish perfect for a quick yet satisfying 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
- Salt, to taste
- 1/4 cup chopped fresh parsley
Pasta
- 1 pound spaghetti, linguine, or fettuccine
- Extra virgin olive oil, for drizzling
Instructions
- Heat the pasta water: Bring a large pot of salted water to a boil, using about 1 tablespoon of salt for every 2 quarts of water.
- Cook the onions, anchovies, and garlic: In a large, deep sauté pan, heat the olive oil over medium heat. Add the chopped onions and sauté until soft and translucent, approximately 4-5 minutes. Stir in the chopped anchovies along with some of their oil and cook for an additional minute. Then add the chopped garlic and cook until fragrant, about one more minute.
- Make the sauce: Stir in the tomato paste and cook for 2 minutes, ensuring it mixes well. Add the crushed tomatoes, dried oregano, red pepper flakes, chopped olives, and capers. Bring the sauce to a simmer, then reduce heat to low and let it gently simmer for 10-15 minutes, stirring occasionally.
- Cook the pasta: When the water is boiling rapidly, add the pasta and cook according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta water.
- Finish the sauce: Stir the chopped fresh parsley into the sauce. If the sauce becomes too thick, loosen it with some of the reserved pasta water.
- Combine and serve: Drain the pasta and transfer it to a large bowl. Drizzle with a bit of extra virgin olive oil if desired. Add a ladle of the sauce and toss well to combine. Serve pasta in shallow bowls topped with additional sauce.
Notes
- You can use either black or green olives based on your preference.
- Reserve pasta water is vital to adjust the sauce consistency.
- Anchovies dissolve into the sauce and add umami, so don’t skip them.
- To increase the spiciness, add extra red pepper flakes.
- This pasta pairs well with a simple green salad and crusty bread.
