Easy Pasta Puttanesca Recipe
User Reviews
5.0
231 reviews
Excellent
-
Prep Time
2 mins
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Cook Time
2 mins
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Servings
6 people, up to
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Calories
3435 kcal
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Course
Main Course
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Cuisine
Italian
Easy Pasta Puttanesca Recipe
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Bold and comforting in the best way, puttanesca sauce takes a few pantry staples including: canned tomatoes, garlic, olives, capers, and anchovies. Spaghetti is a popular choice for pasta puttanesca (and it's what I used in this recipe), but any long, thin pasta would work -- like linguine or vermicelli. Serve with a big salad like Panzanella salad, arugula salad, or Mediterranean bean salad.
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Ingredients
- 3/4 pound thin spaghetti
- kosher salt
For the sauce
- ¼ cup extra virgin olive oil, I often use Italian Nocellara EVOO for this one
- 4 to 8 anchovy fillets, use to your liking
- 1 teaspoon red pepper flakes, optional
- 4 to 5 large garlic cloves, minced
- 1 28- ounce can whole peeled San Marzano tomatoes
- ½ cup pitted kalamata olives, sliced
- 3 tablespoons capers
- 2 teaspoons dry oregano
- kosher salt
- ½ cup chopped parsley
Instructions
- In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).
- Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
- Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
- While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).
- When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
- Garnish with the remaining olives and capers and fresh parsley. Serve!
Notes
- What pasta to use: I used spaghetti, but any long, thin pasta (like vermicelli, linguine, or bucatini) would work. Some recipes also use penne!
- Tuna or chicken puttanesca: If you like, you can add some cooked shredded chicken or drained canned tuna to the sauce. Allow it to simmer in the sauce for a few minutes.
- Serve it with a big salad like Panzanella salad, arugula salad, or Mediterranean bean salad.
- Leftovers and storage: Mix only enough pasta and puttanesca sauce that can be eaten in one sitting. Store the leftover sauce in an airtight container in the fridge for 4 to 5 days. Reheat on the stove over medium heat. Serve with a new batch of cooked pasta.
- Visit our shop to browse quality Mediterranean ingredients, including extra virgin olive oils (like our Nocellara Italian EVOO).
Nutrition Information
Show Details
Calories
343.5kcal
(17%)
Carbohydrates
50g
(17%)
Protein
9.8g
(20%)
Fat
12.2g
(19%)
Saturated Fat
1.7g
(9%)
Polyunsaturated Fat
1.6g
Monounsaturated Fat
8.1g
Cholesterol
2.3mg
(1%)
Sodium
592.4mg
(25%)
Potassium
455.6mg
(13%)
Fiber
4.3g
(17%)
Sugar
5g
(10%)
Vitamin A
742.7IU
(15%)
Vitamin C
20.2mg
(22%)
Calcium
90.4mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people, up to
Amount Per Serving
Calories 3435 kcal
% Daily Value*
| Calories | 343.5kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 9.8g | 20% |
| Fat | 12.2g | 19% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 8.1g | 41% |
| Cholesterol | 2.3mg | 1% |
| Sodium | 592.4mg | 25% |
| Potassium | 455.6mg | 10% |
| Fiber | 4.3g | 17% |
| Sugar | 5g | 10% |
| Vitamin A | 742.7IU | 15% |
| Vitamin C | 20.2mg | 22% |
| Calcium | 90.4mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
231 reviews
Excellent
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