Easy Italian Pasta Putenesca

Name: Easy Italian Pasta Putenesca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3 cups spaghetti cooked; 3 tablespoons olive oil; 2-3 cloves garlic whole; 1-2 dashes hot pepper flakes (or one fresh finely chopped); 2-3 tablespoons capers (in salt) rinsed and drained; 1 can pelati tomatoes (peeled san marzano) 14 ounces; 2 tablespoons fresh Italian parsley (finely chopped) (divided); 1 cup Kalamata olives (pitted)

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
330 kcal
Course
Main Course
Cuisine
Italian

Easy Italian Pasta Putenesca

Gianna Palmer

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This authentic Italian pasta puttanesca recipe has a rich flavor profile but is easy to make with pantry staples! Perfect with spaghetti.

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Ingredients

Servings

3 cups spaghetti cooked
3 tablespoons olive oil
2-3 cloves garlic whole
1-2 dashes hot pepper flakes (or one fresh finely chopped)
2-3 tablespoons capers (in salt) rinsed and drained
1 can pelati tomatoes (peeled san marzano) 14 ounces
2 tablespoons fresh Italian parsley (finely chopped) (divided)
1 cup Kalamata olives (pitted)

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Instructions

Before you start, chop the parsley, rinse and drain the capers, cut the pelati tomatoes in small pieces and cut the pitted olives in half.
In a large pot boil the water and add the spaghetti cook al dente.
While the water is boiling and the pasta is cooking, make the sauce. In a large pan add the oil, garlic (lightly flattened with a knife) and the hot pepper flakes, cook 1-2 minutes, add the capers, the chopped tomatoes and half the chopped parsley stir to combine, cover and cook 5 minutes on medium heat. Remove the cover and continue to cook 5-10 minutes until thickened, remove the garlic and add the olives and remaining parsley, cook 1 minute.
Add the al dente spaghetti and 2-3 tablespoons of pasta water, cook on high 30 seconds tossing continuously. Serve immediately topped with freshly grated parmesan or pecorino cheese if desired. Enjoy!

Notes

Authentic putenesca calls for unpitted Gaeta olives, which you cut and pit yourself.
Authentic putenesca calls for unpitted Gaeta olives, which you cut and pit yourself.
Double the amount of dried pasta to make the cooked amount.
This is the authentic way although the modern recipe will also include 2-3 anchioves, add them with the oil, garlic and hot pepper flakes, because anchioves are salty you might want to leave out the salt when boiling the pasta.
A common name for this dish is actually spaghetti alla puttanesca although some like to make it with either penne or rigatoni.
If you wish you can also serve sprinkled with some parmesan or pecorino cheese.As is the case with most pasta dishes, only mix the amount of pasta and sauce that you plan on eating right away. Store leftover puttanesca sauce in the refrigerator in an airtight container for 4-5 days.

Nutrition Information

Show Details

Calories 330kcal (17%) Carbohydrates 39g (13%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Sodium 791mg (33%) Potassium 277mg (8%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 501IU (10%) Vitamin C 13mg (14%) Calcium 65mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 330 kcal

% Daily Value*

Calories	330kcal	17%
Carbohydrates	39g	13%
Protein	8g	16%
Fat	17g	26%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Sodium	791mg	33%
Potassium	277mg	6%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	501IU	10%
Vitamin C	13mg	14%
Calcium	65mg	7%
Iron	3mg	17%