5 from 12 votes
Pasta Puttanesca
Pasta Puttanesca combines spaghetti with a savory sauce made from garlic, capers, anchovy fillets, and kalamata olives, all simmered in drained plum tomatoes and spiced with red chili flakes. The cooking creates a sauce rich with briny, salty, and slightly spicy flavors that coat the pasta thoroughly. Fresh basil and grated Parmesan enhance the final dish with herbaceous and umami notes.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
6
servings
Calories:
412 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 412
% 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.