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Fresh Tomato Pasta Puttanesca
5 from 6 votes

Fresh Tomato Pasta Puttanesca

If you're looking for some dinner inspiration, allow me to tempt you with this fresh tomato pasta puttanesca. The tomato based puttanesca sauce is made from pantry staples like anchovy fillets, capers, and black olives. And it gets tossed with al dente pasta (any variety will work) for a classic Italian pasta dish the whole family will enjoy!

Prep Time
15 mins
Cook Time
35 mins
Servings: 4 servings
Course: Main Course, Dinner
Cuisine: Italian

Ingredients

  • 1/4 cup (50 ml) olive oil
  • 1 and 1/2 Tablespoons (21 g) butter unsalted
  • 8 large garlic minced, cloves
  • (1) ounce anchovies drained, flat, in olive oil, tin
  • 1/2 teaspoon black pepper freshly cracked
  • 1/2 teaspoon red pepper flakes crushed
  • 1/4 teaspoon salt
  • 3 pints cherry tomato use colorful heirloom varieties if available
  • 1/2 cup kalamata olives drained and pitted
  • 1/3 cup capers drained
  • 3/4 cup (170 ml) white wine dry
  • 1/4 cup flat-leaf parsley chopped, fresh
  • 1 pound (454 g) spaghetti or pasta of your choice, dried

Instructions

    Cup of Yum
  1. Heat oil and butter in a large saucepan over medium-heat. Once the butter has completely melted, add the garlic and anchovies and cook for about 30 seconds, or until fragrant. Then stir in the black pepper, red pepper flakes, and salt and cook for another 30 seconds.
  2. Add in the tomatoes and stir to coat. Cook the tomatoes, stirring occasionally, until the tomatoes burst and release their juices to form a sauce, about 10 to 12 minutes. If any tomatoes don't burst, lightly press on them with a wooden spoon to help them along.  
  3. Add olives, capers, and white wine. Bring sauce to a boil, then reduce heat, and allow to simmer for 10 minutes. Toss in the parsley and cook for another 5 minutes. Taste and adjust seasonings as needed. 
  4. In the meantime, place a large pot of water over medium-high heat and bring to a boil. Add in about 2 teaspoons of salt, then add in the pasta and cook for 7 minutes, or until al dente. Reserve a 1 cup of pasta water, then drain the pasta and place into a bowl until needed. 
  5. When the pasta is finished cooking, drain well then add it to the sauce and toss to combine. Cook for 1 minutes, stirring almost constantly. If the pasta looks too dry, add some of the reserved pasta water, and still well to combine. 
  6. Remove from heat and divide among shallow bowls. Top with parmesan cheese, if desired.