5.0 from 3 votes
Easy Italian Pasta Putenesca
This authentic Italian pasta puttanesca recipe has a rich flavor profile but is easy to make with pantry staples! Perfect with spaghetti.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 330 kcal
Course:
Main Course
Cuisine:
Italian
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)
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.