Pasta Puttanesca Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4
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Calories
617 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Pasta Puttanesca Recipe
Description
Pasta Puttanesca combines several bold Mediterranean components to create a deeply flavorful sauce. Thinly sliced garlic and diced Fresno peppers are lightly sautéed, followed by anchovy fillets and capers to infuse salty and umami qualities. Crushed whole peeled tomatoes form the body of the sauce, while sliced Gaeta or Kalamata olives contribute rich fruitiness and brine. Fresh parsley adds a herbaceous touch to round out the flavors.
The dried spaghetti is cooked al dente and tossed in the vibrant sauce to meld the flavors fully. The texture is a balance of tender pasta coated in a chunky, savory sauce with pungent briny accents throughout.
This dish is best served immediately to enjoy the fresh flavors as intended. It's a satisfying meal that highlights distinctive ingredients like anchovies and capers and pairs well with a simple green salad or crusty bread to balance the saltiness.
Leftover pasta can be refrigerated for up to four days but does not freeze well. When reheating, add a little water and heat gently while stirring to restore moisture and flavor.
Ingredients
- 4 tablespoons olive oil
- 6 garlic thinly sliced, cloves
- 1 Fresno pepper seeded, small diced
- 4 anchovy fillet roughly chopped
- 2 tablespoons capers
- 28 ounces whole peeled tomatoes crushed by hand
- ½ cup gaeta olive pitted and sliced, or Kalamata olive
- 2 tablespoons parsley fresh, finely minced, plus more for garnish
- 1 pound pasta dried spaghetti
- salt to taste
- black pepper to taste
Instructions
- Add the oil to a large saucepan over low to medium heat.
- Stir in the garlic and cook just until fragrant. This will only take 30 to 45 seconds.
- Next, stir in the chiles and sauté for 1 to 2 minutes.
- Now, add the anchovies and capers and cook for 1 to 2 minutes.
- Pour in the tomatoes and stew over low heat for 3 to 4 minutes to infuse some flavors.
- Finish the sauce by stirring in the olives, parsley, salt, and pepper. Set it to the side.
- Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
- Drain the pasta and add it to the saucepan and toss it together.
- Adjust the seasonings with salt and pepper, and serve in a bowl with additional fresh chopped parsley.
Notes
- Eat this pasta freshly made for the best flavor.
- Store leftovers covered in the refrigerator for up to 4 days; freezing is not recommended.
- Reheat gently with a bit of water added to retain moisture and adjust seasoning as needed.
- Any pasta shape works; fresh pasta cooks much faster than dried pasta.
- If Fresno peppers aren’t available, substitute with 1 teaspoon crushed red pepper flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 95g | 32% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 2mg | 1% |
| Sodium | 670mg | 28% |
| Potassium | 677mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 24mg | 27% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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