Pasta Puttanesca Recipe

If you’re craving a dish with bold, vibrant flavors that come together effortlessly, this Pasta Puttanesca Recipe is an absolute must-try. Packed with salty anchovies, briny olives, and tangy capers, it’s a whirlwind of Mediterranean goodness that brings both comfort and excitement to your plate. Every bite bursts with personality, showcasing a rich tomato sauce that clings beautifully to perfectly cooked strands of pasta, making this a favorite for both weeknight dinners and special occasions.

Ingredients You’ll Need

The magic of this Pasta Puttanesca Recipe lies in its simplicity. Each ingredient plays an essential role in developing the sauce’s complex layers, from the depth of anchovies to the subtle heat of red pepper flakes that add just the right kick.

• 2 tablespoons extra virgin olive oil: The foundation for sautéing and enriching the sauce’s flavor.
• 1/2 cup finely chopped onion: Adds sweetness and balances the acidity of the tomatoes.
• 3 cloves garlic, finely chopped: Provides aromatic warmth and depth to the sauce.
• 3 to 4 canned anchovies, chopped: Essential for that signature umami punch.
• 2 tablespoons tomato paste: Concentrates the tomato flavor while lending richness.
• 1/2 teaspoon red pepper flakes: Introduces a subtle but lively heat.
• 1 (28-ounce) can crushed tomatoes: The saucy, juicy heart of the dish.
• 2 teaspoons dried oregano: Earthy and aromatic, tying everything together.
• 2 tablespoons small (non-pariel) capers: Bursts of salty and tangy delight.
• 3/4 cup (95g) pitted olives (black or green), roughly chopped: Adds texture and briny complexity.
• Salt, to taste: Enhances all the vibrant flavors naturally.
• 1/4 cup chopped fresh parsley: A fresh herbal note to lighten the robust sauce.
• 1 pound spaghetti, linguine, or fettuccine: The perfect vehicle to carry the sauce.
• Extra virgin olive oil, for drizzling: A finishing touch for added silkiness and flavor.

How to Make Pasta Puttanesca Recipe

Step 1: Heat the pasta water

Start by bringing a large pot of salted water to a rolling boil. Using about one tablespoon of salt for every two quarts of water is key—it seasons the pasta from the inside as it cooks, making all the difference in the final flavor.

Step 2: Cook the onions, anchovies, garlic

While waiting for the water, heat your extra virgin olive oil in a large, deep sauté pan over medium heat. Add the finely chopped onions and cook until soft and translucent, about 4 to 5 minutes. Toss in chopped anchovies and their flavorful oil, stirring until they melt away into the onions, about one minute. Add the garlic last, cooking just until fragrant—this careful layering builds the rich backbone of the sauce.

Step 3: Make the sauce

Next, stir in the tomato paste and let it cook for two minutes, which enhances its sweetness. Pour in the crushed tomatoes and sprinkle in dried oregano and red pepper flakes for that subtle heat. Fold in the olives and capers, which inject bursts of briny richness. Allow the sauce to simmer gently for 10 to 15 minutes, stirring occasionally to let all those flavors meld beautifully together.

Step 4: Cook the pasta

When the water boils vigorously, add your pasta of choice and cook until al dente according to package directions. Don’t forget to reserve about half a cup of the starchy pasta water before draining—a clever trick to adjust your sauce’s texture later.

Step 5: Finish the sauce

Just before combining, stir in freshly chopped parsley for a bright herbal note. If your sauce feels too thick, gradually add some reserved pasta water until it reaches a luscious consistency that coats every strand perfectly.

Step 6: Combine and serve

Drain the pasta and transfer it to a large bowl. A drizzle of extra virgin olive oil adds silkiness and shine. Toss the pasta with a generous ladle of your luscious sauce, then plate it into shallow bowls with extra sauce spooned on top. This presentation lets everyone savor every flavorful bite.

How to Serve Pasta Puttanesca Recipe

Garnishes

To elevate the experience, sprinkle some freshly grated Parmesan cheese or a handful of more chopped parsley before serving. A twist of lemon zest can also brighten the dish and add an unexpected burst of freshness that pairs perfectly with the salty flavors.

Side Dishes

Pair your Pasta Puttanesca Recipe with a crisp green salad dressed lightly with lemon vinaigrette, or serve alongside a crusty Italian bread to mop up every drop of that flavorful sauce. Roasted vegetables like asparagus or zucchini also complement it wonderfully without overwhelming the palate.

Creative Ways to Present

For a fun twist, serve the pasta in individual shallow bowls topped with a whole anchovy or a few capers for an elegant touch. Alternatively, arrange it as a base for grilled shrimp or chicken, turning this dish into a heartier main without losing its authentic charm.

Make Ahead and Storage

Storing Leftovers

Leftover Pasta Puttanesca keeps well in an airtight container in the refrigerator for up to three days. It’s best to store the sauce separately from the pasta to prevent the noodles from soaking up too much liquid and becoming soggy.

Freezing

You can freeze the sauce by itself in freezer-safe bags or containers for up to three months. Simply thaw in the refrigerator overnight before reheating. It’s a fantastic way to have the vibrant flavors on hand for a quick meal any day of the week.

Reheating

Reheat your Pasta Puttanesca gently on the stovetop over low heat, stirring occasionally. Add a splash of water or reserved pasta water to bring back the saucy consistency and prevent sticking. Avoid the microwave if possible, as it can cause uneven heating and change the texture.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Fresh tomatoes can work, but canned crushed tomatoes offer a consistent texture and depth of flavor that help create a rich, balanced sauce, especially for this Pasta Puttanesca Recipe. If using fresh, choose ripe plum tomatoes and crush them well before cooking.

Is anchovy paste a good substitute for canned anchovies?

Absolutely! Anchovy paste can be a convenient substitute and delivers the same salty umami punch, just adjust the amount to taste since it’s more concentrated than whole anchovies.

What type of olives is best for Pasta Puttanesca Recipe?

Either black or green olives work well, but small non-pariel green olives add a lovely tang and slight crunch. Kalamata or Gaeta olives are excellent black options too, lending a rich, fruity flavor to the sauce.

Can I make Pasta Puttanesca Recipe vegan?

To veganize this dish, simply omit the anchovies and increase the capers and olives for extra briny flavor. Some cooks use seaweed flakes to mimic the oceanic taste anchovies provide.

How spicy is this dish?

The heat comes mostly from the red pepper flakes, which are mild but noticeable. You can adjust the amount to your preference, or omit them entirely if you want a milder flavor profile.

Final Thoughts

This Pasta Puttanesca Recipe is one of those dishes you’ll find yourself coming back to again and again because it’s quick, packed with bold flavors, and surprisingly versatile. Whether you’re cooking for friends or treating yourself, this vibrant pasta will fill your kitchen with irresistible aromas and your plate with Mediterranean joy. Go ahead and try it—you might just discover a new weeknight favorite!

Pasta Puttanesca Recipe

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

Pasta Puttanesca is a flavorful Italian pasta dish characterized by its bold, tangy sauce made with olives, capers, anchovies, tomatoes, and red pepper flakes. This easy-to-make recipe delivers a perfect balance of salty, savory, and spicy flavors, making it a classic Mediterranean favorite, perfect for a quick weeknight dinner or a satisfying meal any time.

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Ingredients

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Sauce Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, finely chopped
• 3 to 4 canned anchovies, chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons dried oregano
• 2 tablespoons small (non-pariel) capers
• 3/4 cup (95g) pitted olives (black or green), roughly chopped
• Salt, to taste
• 1/4 cup chopped fresh parsley

Pasta

• 1 pound spaghetti, linguine, or fettuccine
• Extra virgin olive oil, for drizzling

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Instructions

1. Heat the pasta water: Bring a large pot of salted water to a boil, using about 1 tablespoon of salt for every 2 quarts of water. This ensures the pasta is properly seasoned during cooking.
2. Cook the onions, anchovies, and garlic: In a large, deep sauté pan, heat the olive oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 4-5 minutes. Add the chopped anchovies along with some of their oil and stir, cooking for another minute. Then add the chopped garlic and cook for an additional minute until fragrant.
3. Make the sauce: Stir in the tomato paste and cook for 2 minutes, mixing well to develop the flavors. Add the crushed tomatoes, oregano, red pepper flakes, olives, and capers. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for 10-15 minutes, stirring occasionally to meld the flavors.
4. Cook the pasta: Once the water reaches a rolling boil, add the pasta and cook according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta water for later use.
5. Finish the sauce: Stir the chopped parsley into the sauce. If the sauce becomes too thick, add some reserved pasta water to loosen it to desired consistency.
6. Combine and serve: Drain the pasta and transfer it to a large bowl. Drizzle with a little olive oil if desired, then add a ladle of the sauce and toss to combine everything evenly. Serve in shallow bowls with additional sauce on top for extra flavor.

Notes

• The anchovies melt into the sauce, adding a rich umami flavor without a fishy taste, so don’t skip them.
• Use non-pariel capers as they are smaller and have a more delicate flavor compared to larger varieties.
• If you prefer less heat, reduce or omit the red pepper flakes.
• Reserve some pasta water to adjust sauce consistency and help the sauce cling better to the pasta.
• Leftover sauce can be stored refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian