Easy Pasta Puttanesca Recipe
User Reviews
5
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Prep Time
2 mins
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Cook Time
23 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
Description
The sauce starts with extra virgin olive oil infused with anchovy fillets and optional red pepper flakes, imparting a deep umami and mild heat. Fresh garlic adds aroma, while canned whole peeled San Marzano tomatoes provide acidity and body, broken up during simmering. The inclusion of sliced kalamata olives and capers gives salty, tangy bursts of flavor, complemented by dry oregano. A simmering period allows these elements to meld into a thickened sauce.
The pasta is cooked al dente and then tossed directly into the sauce to absorb flavors, with reserved pasta water helping to loosen and bind the mixture. The dish finishes with a garnish of parsley for freshness. This easily approachable recipe pairs well with crisp salads for a balanced meal.
Using long, thin pastas like spaghetti, linguine, or bucatini works best. Anchovy quantity can be adjusted to taste. Leftover sauce can be refrigerated for several days and reheated gently. Adding cooked chicken or tuna into the sauce can extend or enrich the dish for variations.
Ingredients
- 3/4 pound spaghetti thin
- kosher salt
For the sauce
- ¼ cup extra virgin olive oil I often use Italian Nocellara EVOO for this one
- 4 to 8 anchovy fillet use to your liking
- 1 teaspoon red pepper flakes optional
- 4 to 5 garlic minced, large cloves
- 1 28- ounce San Marzano tomato whole peeled, canned
- ½ cup kalamata olives sliced, pitted
- 3 tablespoons capers
- 2 teaspoons oregano dry
- kosher salt
- ½ cup parsley chopped
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
- Use spaghetti, linguine, vermicelli, or bucatini for best texture in this pasta puttanesca.
- Optional: add cooked shredded chicken or drained canned tuna to the sauce, allowing it to simmer a few minutes to absorb flavor.
- Serve with fresh salads like Panzanella, arugula, or Mediterranean bean salad to complement the robust sauce.
- Store leftover sauce separately in an airtight container in the fridge up to 5 days. Reheat on the stove, and toss with freshly cooked pasta.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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