Pasta Puttanesca
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
412 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Puttanesca
Description
Pasta Puttanesca begins by cooking spaghetti until al dente, preserving some pasta water to adjust sauce consistency later. The sauce is developed by gently frying sliced garlic in olive oil until golden, then incorporating capers, anchovy fillets, Kalamata olives, and drained whole plum tomatoes. Simmering for 30 to 40 minutes allows the tomatoes to reduce and the flavors to meld while intensifying the briny and savory notes from the capers, anchovies, and olives.
The combination of these salty ingredients with the acidity of plum tomatoes and the heat from red chili flakes creates a balanced, bold-tasting sauce perfect for coating pasta. Tossing the cooked spaghetti with the sauce and reserved pasta water ensures an even glaze over each strand. Freshly grated Parmesan cheese adds umami depth, and fresh basil leaves bring a bright herbal contrast.
This dish is traditionally served as a main course. Its assertive flavors pair well with a simple green salad or crusty bread. Leftovers can be refrigerated for up to four days. Adjusting the quantities of capers, anchovies, and chili flakes allows tailoring the saltiness and heat to personal preference.
Ingredients
- 1 pound spaghetti (see note 1)
- 1/3 cup olive oil
- 4 cloves garlic thinly sliced
- 4 tablespoon capers (see note 2)
- 4 anchovy fillet packed in oil, drained (see note 3
- 1/2 cup kalamata olives halved, pitted
- 2 (28 ounce) cans plum tomato drained and chopped, Italian-style, whole
- red chili flakes to taste
- Parmesan Cheese for serving, freshly grated
- basil for garnish, fresh leaves
Instructions
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Reserve 1 cup pasta water and drain well.
- In a large Dutch oven or saucepan, heat oil over medium heat until shimmering. Add garlic and cook until garlic begins to turn golden, but not scorched, about 1 minute.
- Stir in capers, anchovy fillets, olives, tomatoes, and crushed red pepper (I like 1 teaspoon). Heat to boiling, reduce heat, and simmer uncovered until slightly thickened, about 30-40 minutes.
- Add the pasta to the pot with the sauce and toss until evenly coated. Thin with pasta water if needed. Serve with Parmesan cheese and garnish with fresh basil.
Notes
- Spaghetti is traditional, but linguine or bucatini also works well in this sauce.
- Use 4 tablespoons of capers for a balanced briny flavor; adjust amount based on taste preferences.
- Olive oil-packed anchovy fillets are preferred for freshness; anchovy paste can substitute at about 1/4 teaspoon per filet.
- This recipe yields six servings with approximately 3 ounces of uncooked pasta each, suitable as a main dish.
- Store leftovers refrigerated and consume within 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 412kcal | 21% |
| Carbohydrates | 58g | 19% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 337mg | 14% |
| Potassium | 201mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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