Pasta Puttanesca
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
404 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Puttanesca
Description
This recipe for Pasta Puttanesca starts by warming extra virgin olive oil with thinly sliced garlic, anchovy filets, and crushed red pepper flakes to release flavors. The anchovies dissolve into the oil, creating a savory base. Diced San Marzano tomatoes are added and cooked down to develop a thick, jammy sauce. Salt-brined ingredients like capers and kalamata olives contribute bursts of saltiness and briny depth.
Spaghetti is cooked just shy of al dente and combined with the sauce in the skillet to finish cooking together, allowing the pasta to absorb the sauce flavors. Fresh slivered basil leaves provide a bright herbal note, while grated Parmesan cheese adds richness and umami. The resulting dish is vibrant and layered, with firm pasta enveloped in a flavorful, slightly spicy sauce.
It pairs well with a simple green salad or crusty bread to complement the strong flavors. This dish exemplifies the classic Italian combination of bold ingredients creating a balanced and satisfying pasta experience.
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic , thinly sliced
- 6 anchovy filet in oil
- 1 teaspoon red pepper flakes crushed
- 1 ounce diced tomatoes San Marzano, can, brand DeLallo
- 6 ounces kalamata olives pitted and halved, brand DeLallo
- 4 ounces capers drained, brand DeLallo
- 1 pound spaghetti noodles brand DeLallo
- ¼ cup basil slivered fresh leaves
- 2 tablespoons Parmesan Cheese grated
Instructions
- In a large skillet, warm the olive oil, garlic slices, anchovy filets, and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or chopsticks to mash the anchovies a bit and incorporate them into the oil.
- Add the tomatoes and cook for 5-10 minutes for the sauce to reduce and become rich and jammy. Add the drained capers and olives.
- As the sauce cooks, bring a large stock pot of water to a boil with 2 tablespoons of kosher salt. Add the spaghetti and cook for 2 minutes less than the package instructions. Transfer the cooked pasta to the sauce, toss, and continue to cook for 2 more minutes. Add slivered fresh basil leaves and serve with grated Parmesan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 59g | 20% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 1005mg | 42% |
| Potassium | 218mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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