Imagine a dish that’s as vibrant in flavor as it is in color — that’s exactly what you get with Pasta Puttanesca. This classic Italian recipe is a vibrant medley of tomatoes, anchovies, capers, olives, and garlic mingling beautifully with pasta, making it an irresistible meal that’s both comforting and packed with character.
Why You’ll Love This Recipe
- Quick to Make: This recipe goes from pantry to plate in just about 40 minutes.
- Bursting with Flavor: A perfect balance of savory, salty, and slightly spicy.
- Simple Ingredients: Most items are pantry staples, making it an easy weeknight choice.
- Versatile Elegance: Whether you’re hosting a dinner or enjoying a quiet meal, it fits every occasion.
Ingredients You’ll Need
Gather these simple but essential ingredients to create an authentic Pasta Puttanesca that delivers bold flavors. Each component plays a key role in bringing out the dish’s vibrant character.
- Extra Virgin Olive Oil: Provides a rich base, infusing the sauce with depth.
- Garlic: Its pungent aroma and flavor heighten the sauce’s complexity.
- Anchovies: Safeguard this secret ingredient, it dissolves to add an irresistible umami kick.
- Crushed Tomatoes: The heart of the sauce that makes it rich and slightly sweet.
- Capers and Olives: They complement each other to elevate the savory notes.
- Spaghetti: Classic choice for its ability to soak up every bit of this robust sauce.
- Fresh Parsley: Adds freshness and a pop of color to the final dish.
Variations
Pasta Puttanesca is wonderfully adaptable. Feel free to customize it based on what’s available in your pantry, or to accommodate dietary preferences.
- Vegetarian Twist: Skip the anchovies and use nutritional yeast for an umami substitute.
- Seafood Boost: Add shrimp or scallops for a more luxurious version.
- Whole Wheat Pasta: Opt for a healthier base by swapping in whole grain pasta.
How to Make Pasta Puttanesca
Step 1: Prepare the Pasta
Begin by bringing a large pot of salted water to a rolling boil. The salt will enhance the flavor of the pasta. Cook your choice of spaghetti until it’s al dente, retaining some firmness to hold up against the hearty sauce.
Step 2: Build the Sauce
In a large sauté pan, heat olive oil and sauté chopped onions until soft. Add anchovies and garlic, allowing their aromas to fill your kitchen. Incorporate tomato paste, stirring frequently before adding crushed tomatoes, oregano, capers, and olives. Let this simmer gently for rich, concentrated flavors.
Step 3: Combine and Serve
Once the sauce is ready, drain your pasta and combine with the sauce, adding saved pasta water to achieve your desired consistency. Garnish with fresh parsley and a drizzle of olive oil to finish.
Pro Tips for Making Pasta Puttanesca
- Balanced Salt: Remember that the anchovies and capers add salt to your dish, so adjust carefully.
- Olive Variety: Use a mix of black and green olives for a depth of flavor in each bite.
- Heat Control: Keep an eye on the onions to prevent them from burning, affecting the sauce’s taste.
- Pasta Water Magic: Always reserve pasta water to perfectly adjust the sauce’s thickness.
How to Serve Pasta Puttanesca
Garnishes
Top your Pasta Puttanesca with freshly chopped parsley and a sprinkle of grated Parmesan cheese for a hint of sharpness. If you’re feeling spicy, a dash of crushed red pepper flakes will do wonders.
Side Dishes
A green salad dressed in balsamic vinaigrette or a side of garlic bread makes a perfect companion to this dish, enhancing the savory notes of the Pasta Puttanesca.
Creative Ways to Present
Consider serving the Pasta Puttanesca in deep, rustic bowls to maintain the pasta’s warmth. Adding a twist of lemon peel atop each serving can add a touch of elegance and an unexpected zesty fragrance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pasta Puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat as needed, adding a bit of water if the sauce thickens.
Freezing
For longer storage, allow the sauce to cool completely before freezing it separately from the pasta. This method prevents the pasta from becoming mushy when reheated.
Reheating
Gently reheat the sauce on the stovetop, adding a splash of water or freshly cooked pasta water to achieve the desired consistency before combining with reheated pasta.
FAQs
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Can I make Pasta Puttanesca without anchovies?
Yes, though anchovies add unique umami depth, you can skip them and still create a delicious sauce by incorporating more olives or capers for flavor.
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What other pasta can I use for Puttanesca?
Spaghetti is traditional, but linguine or fettuccine are excellent choices because their shape holds the sauce well.
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Is there a way to make this dish spicy?
Absolutely! Increase the red pepper flakes for a greater kick, or serve with a bit of hot sauce on the side.
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Can I add protein to this recipe?
Adding grilled chicken or sautéed shrimp can complement the flavors beautifully while boosting protein content.
Final Thoughts
There’s something truly special about sharing a steaming bowl of Pasta Puttanesca with loved ones. Whether you’re new to this dish or revisiting an old favorite, I encourage you to give this recipe a try. It promises warmth and satisfaction with each fulfilling bite.
Print
Pasta Puttanesca Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 to 6 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
Pasta Puttanesca is a bold and flavorful Italian dish featuring a rich tomato sauce infused with anchovies, olives, capers, and garlic. Quick to prepare, this savory pasta is perfect for a satisfying weeknight dinner with a burst of Mediterranean flavors.
Ingredients
Oil and Aromatics
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, finely chopped
Protein and Flavor Boosters
- 3 to 4 canned anchovies, chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
Tomato and Herb Base
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons dried oregano
Olives and Capers
- 2 tablespoons small (non-pariel) capers
- 3/4 cup (approximately 95g) pitted olives (black or green), roughly chopped
Pasta and Garnish
- 1 pound spaghetti, linguine, or fettuccine
- Salt, for water
- Extra virgin olive oil, for drizzling
- 1/4 cup chopped fresh parsley
Instructions
- Heat the pasta water: Bring a large pot of salted water to a boil — roughly 1 tablespoon of salt per 2 quarts of water. While heating, begin preparing the sauce.
- Cook the onions, anchovies, garlic: In a large, deep sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook until soft and translucent, about 4-5 minutes. Stir in the chopped anchovies and some oil from the can, cooking for another minute. Add the garlic and cook for an additional minute, fragrant and fragrant.
- Make the sauce: Stir in the tomato paste and cook for 2 minutes, stirring occasionally. Add crushed tomatoes, oregano, red pepper flakes, olives, and capers. Bring to a simmer. Reduce heat to low and let simmer gently for 10-15 minutes, allowing flavors to meld.
- Cook the pasta: When water boils, add pasta and cook until al dente, following package instructions. Reserve about 1/2 cup of pasta water before draining.
- Finish the sauce: Stir chopped parsley into the sauce. If needed, add reserved pasta water to loosen the sauce.
- Combine and serve: Drain pasta and transfer to a large bowl. Toss with a drizzle of olive oil if desired. Add ladles of sauce and toss to combine. Serve immediately in shallow bowls, topped with additional sauce and garnished with parsley.
Notes
- For a spicier kick, increase the red pepper flakes to 1 teaspoon.
- Fresh olives can be used instead of jarred, pitted and roughly chopped.
- This dish pairs well with crusty bread and a simple green salad.
- To make it vegan, omit anchovies and check that all ingredients are plant-based.
Nutrition
- Serving Size: 1/6 of recipe (~1 cup pasta with sauce)
- Calories: 427 kcal
- Sugar: 9 g
- Sodium: 659 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 3 mg
