Pasta Puttanesca
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
355 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Puttanesca
Description
This recipe starts by cooking spaghetti until al dente. The sauce is made by gently heating olive oil and integrating anchovy paste, garlic, and red pepper flakes to build a deeply flavored base. Drain canned whole San Marzano tomatoes and coarsely chop them before adding to the pan along with salt and black pepper. The mixture simmers about 8 to 10 minutes until it thickens, then olives and capers are stirred in to impart salty and tangy flavors.
The cooked pasta is drained and tossed with the sauce so it's well coated. Fresh parsley provides a herbaceous freshness to balance the robust sauce. San Marzano tomatoes are recommended for their full flavor and few seeds. Salt-packed capers should be rinsed briefly before use.
Olive variety can be adjusted but pitted kalamata olives deliver their characteristic richness and depth. This pasta is suited for a flavorful main course with Mediterranean accents.
Ingredients
- 12 ounces spaghetti pasta
- 1/4 cup olive oil
- 2 teaspoons anchovy paste
- 2 teaspoons garlic minced
- 1/4 teaspoon red pepper flakes or more to taste, crushed
- 28 ounce can whole tomatoes drained, San Marzano variety
- salt to taste
- black pepper to taste
- 1/2 cup kalamata olives pitted and halved
- 3 tablespoons capers
- 2 tablespoons parsley chopped, fresh
Instructions
- Cook the pasta in salted boiling water according to package directions.
- Heat the oil in a large pan over medium heat. Add the anchovy paste, garlic and red pepper flakes to the pan.
- Cook for 1-2 minutes, stirring constantly.
- Coarsely chop the tomatoes then add them to the pan. Season the tomatoes with salt and pepper to taste.
- Stir to combine the tomatoes and olive oil mixture. Bring to a simmer.
- Cook for 8-10 minutes, stirring occasionally, until tomatoes have broken down and formed a sauce.
- Stir in the olives and capers.
- Drain the pasta and toss with the tomato sauce. Sprinkle with parsley, then serve.
Notes
- Choose San Marzano tomatoes for a rich flavor and minimal seeds in the sauce.
- Select preferred black olives such as Kalamata, Gaeta, or Nicoise; remove pits before adding.
- Rinse salt-packed capers quickly to improve flavor and texture before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 538mg | 22% |
| Potassium | 525mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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