Description
A classic Italian Pasta Puttanesca recipe featuring a vibrant, savory sauce made with anchovies, olives, capers, and tomatoes, tossed with al dente spaghetti or linguine for a bold, flavorful meal ready in just 40 minutes.
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 while starting to prepare the sauce.
- Cook the onions, anchovies, and garlic: Heat olive oil in a large deep sauté pan over medium heat. Add chopped onions and cook until soft and translucent, about 4-5 minutes. Add chopped anchovies along with their oil, stir, and cook 1 more minute. Add garlic and cook another minute until fragrant.
- Make the sauce: Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, dried oregano, red pepper flakes, chopped olives, and capers. Bring to a simmer, then reduce heat to low and simmer gently for 10-15 minutes, stirring occasionally.
- Cook the pasta: Add pasta to boiling salted water and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Finish the sauce: Stir chopped fresh parsley into the sauce. If the sauce is too thick, add reserved pasta water to loosen it.
- Combine and serve: Drain pasta and transfer to a large bowl. Drizzle with olive oil if desired, add a ladle of sauce and toss to combine. Serve in shallow bowls with additional sauce on top.
Notes
- Reserve pasta water is essential to adjust sauce consistency and helps the sauce adhere to the pasta better.
- Adjust red pepper flakes according to your preferred spice level.
- Anchovies add umami and saltiness but can be omitted for a milder taste.
- This dish pairs well with a simple green salad and crusty bread.
