Authentic Italian Pasta Puttanesca Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
534 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Italian Pasta Puttanesca Recipe
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Pasta Puttanesca is a classic Italian dish known for its bold, savory flavors and simple ingredients. This authentic puttanesca recipe originates from Southern Italy and features al dente pasta tossed in a rich, briny sauce made with tomatoes, garlic, olives, capers, and anchovies.The combination of these ingredients creates a perfect balance of salty, tangy, and slightly spicy flavors, making pasta puttanesca a favorite among pasta lovers worldwide. Quick to prepare and packed with Mediterranean flair, this dish is ideal for a cozy dinner at home or for impressing guests with its robust and unforgettable taste.
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Ingredients
- 350 g spaghetti or linguine - 12 oz
- 400 g peeled tomatoes such as San Marzano, cherry, or grape tomatoes, either fresh or canned - 14 oz
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 5 anchovies fillets in oil
- 150 g large black olives - 5 oz, whole or pitted
- 3 tablespoons salted capers
- 1 prig fresh parsley
- 1 Chili pepper - fresh or dried
- salt to taste
Instructions
- Start by preparing the tomatoes. If using fresh tomatoes, blanch them in boiling water for 2-3 minutes, then peel off the skin. If using canned peeled tomatoes, simply drain them and discard the sauce.
- If using whole olives, remove the pits. Don’t worry if they break during this process—they will be roughly chopped anyway. If using pitted olives, cut them in half, and set a few whole ones aside for garnish.
- Finely chop the garlic clove.
- Rinse the capers under cold running water for a few minutes to remove excess salt and slightly rehydrate them. Then, finely chop the fresh parsley.
- In a large skillet, heat extra virgin olive oil over medium heat. Add the desalted capers, chopped garlic, chopped olives, anchovy fillets, and a whole chili pepper.
- Sauté for about 3-4 minutes, stirring continuously, until the anchovies have completely dissolved into the oil, creating a rich umami base.
- Now add the peeled tomatoes and crush them gently with a fork. Taste the sauce before adding salt—since olives, capers, and anchovies are already salty, extra seasoning may not be necessary.
- Let the sauce simmer for about 5 minutes, stirring occasionally. Finally, stir in the chopped parsley for a fresh finishing touch.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but drain it 3 minutes before it reaches al dente, as it will finish cooking in the sauce.
- Transfer the partially cooked spaghetti directly into the pan with the Puttanesca sauce. Toss well and cook for the final 3 minutes, allowing the pasta to fully absorb the flavors.
- Serve immediately, garnished with extra chopped parsley and a few whole olives. Pasta Puttanesca is ready—buon appetito!
Nutrition Information
Show Details
Serving
100g
Calories
534kcal
(27%)
Carbohydrates
72g
(24%)
Protein
14g
(28%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Cholesterol
3mg
(1%)
Sodium
768mg
(32%)
Potassium
510mg
(15%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1119IU
(22%)
Vitamin C
31mg
(34%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 534kcal | 27% |
| Carbohydrates | 72g | 24% |
| Protein | 14g | 28% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 3mg | 1% |
| Sodium | 768mg | 32% |
| Potassium | 510mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 31mg | 34% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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