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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
