Pasta Puttanesca
Pasta Puttanesca is a bold and flavorful Italian dish featuring robust olives, capers, and tomatoes, perfect for a quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces spaghetti or linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets, chopped (optional)
- 1 teaspoon crushed red pepper flakes
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons capers, rinsed
- 1 cup Kalamata olives, pitted and halved
- ¼ cup fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water for later, then drain the pasta.
- Prepare the sauce base: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add anchovies: Stir in the chopped anchovy fillets and crushed red pepper flakes. Cook for another 1 to 2 minutes until the anchovies dissolve.
- Incorporate tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Simmer for about 5 to 7 minutes, allowing the sauce to thicken slightly.
- Mix in olives and capers: Add the halved olives and rinsed capers to the sauce, stirring well. Let the sauce heat through for another 2 minutes.
- Combine with pasta: Toss the drained pasta in the sauce. If the mixture seems dry, gradually add reserved pasta water until desired consistency is reached.
- Finish and serve: Remove from heat and stir in fresh parsley. Serve immediately.
Notes
For a vegetarian option, omit the anchovies and add a splash of balsamic vinegar for depth. Quality ingredients enhance flavor.