Easy Pasta Puttanesca
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
401 kcal
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Course
Main Course
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Cuisine
Italian
Easy Pasta Puttanesca
Description
To make Easy Pasta Puttanesca, spaghetti is cooked al dente and combined with a tomato sauce prepared by simmering crushed canned tomatoes with olive oil, minced garlic, anchovy fillets, red pepper flakes, capers, and kalamata olives. The anchovies dissolve into the oil, providing a subtle savory base without overt fishiness. The capers and olives introduce bursts of saltiness and tang.
The sauce benefits from a gentle simmer that thickens it while allowing the flavors to meld fully. The red pepper flakes add a mild spice that balances the tangy and salty components. Fresh parsley can be sprinkled on top to add a fresh herbal note.
This dish serves well as a main course, suitable for a simple weeknight dinner, offering sophisticated, bold flavors with pantry staples and minimal effort. It pairs nicely with a green salad or crusty bread to soak up sauce.
The recipe notes suggest using San Marzano plum tomatoes for ideal flavor but note the flexibility of using crushed tomatoes. Adjust the quantities of garlic, anchovies, and olives to suit your taste. Adding other fresh herbs like basil or oregano is optional.
Ingredients
- 8 ounces pasta I used spaghetti, uncooked
- 1 (28 ounce) can tomato see note, whole, with juices
- 1/4 cup olive oil
- 6 cloves garlic minced
- 1/2 teaspoon red pepper flakes or to taste, crushed
- 4-5 anchovy fillet cut into small pieces
- 2-3 tablespoons capers drained
- 1/2 cup kalamata olives pitted and halved
- salt to taste
- black pepper to taste
- parsley optional, to taste, chopped, fresh
Instructions
- Boil a large salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the canned tomatoes to a bowl and crush them (it's easiest to do this using your hands, but you could also use a fork).
- Add the olive oil, garlic, red pepper flakes, and anchovies to a skillet over medium heat. Cook for 3-4 minutes (watch the garlic doesn't burn).
- Stir in the tomatoes, capers, and olives. Reduce the heat and simmer gently for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors meld.
- Season with salt & pepper as needed. Toss with the drained pasta (add a splash of the hot pasta water prior to draining if you wish to thin the sauce), and garnish with parsley if desired.
Notes
- San Marzano plum tomatoes enhance the sauce's flavor but you may substitute with crushed tomatoes if preferred.
- Adjust garlic, anchovy, and olive amounts to taste for bolder or milder flavors.
- Use fresh herbs such as basil or oregano for additional aroma if desired.
- The flavor profile balances tangy tomato, salty briny elements, and a subtle spicy heat.
- This recipe is also featured in the Salt & Lavender: Everyday Essentials cookbook, page 53.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 2mg | 1% |
| Sodium | 670mg | 28% |
| Potassium | 547mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 20mg | 22% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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