Pasta Puttanesca Recipe

Introduction

Pasta Puttanesca is a vibrant and flavorful Italian dish known for its tangy tomato sauce, briny olives, and salty anchovies. This quick and rustic recipe delivers a perfect balance of savory and spicy notes, ideal for a satisfying weeknight meal.

Ingredients

• 28 ounces San Marzano tomatoes (canned)
• 4 tablespoons extra virgin olive oil
• 1 shallot (thinly sliced)
• 4 cloves garlic (peeled and minced)
• ¼ teaspoon dried oregano
• 1 pinch red pepper flakes
• 2 tablespoons capers (non-pareil)
• ½ cup kalamata olives (pitted, roughly chopped)
• 8 filets anchovies (minced)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper (freshly ground)
• 10 ounces spaghetti (or other long pasta like bucatini or linguine)
• Fresh parsley (minced, for optional garnish)

Instructions

1. Step 1: Empty the canned tomatoes into a large bowl and crush them by hand into small pieces. Keep the tomatoes submerged in their liquid while squeezing to maintain texture and avoid a watery sauce. For a smoother sauce, pulse gently in a blender without over-processing.
2. Step 2: Set the crushed tomatoes aside.
3. Step 3: Heat the olive oil in a large skillet over medium heat. Add the sliced shallot and sauté for 2 to 3 minutes until softened.
4. Step 4: Add the minced garlic, dried oregano, red pepper flakes, capers, chopped olives, and minced anchovies to the skillet.
5. Step 5: Sauté for 2 to 3 minutes, allowing the anchovies to melt into the oil and the flavors to develop. If concerned about a strong fishy taste, cook an additional 15 to 30 seconds until the anchovies fully dissolve.
6. Step 6: Stir in the crushed tomatoes, sea salt, and black pepper.
7. Step 7: Simmer the sauce for 10 to 12 minutes, stirring occasionally, until it thickens slightly.
8. Step 8: Meanwhile, cook the pasta in salted boiling water according to package instructions until just before al dente.
9. Step 9: Reserve 1 cup of pasta cooking water, then drain the pasta.
10. Step 10: Add the drained pasta to the sauce and toss well to coat evenly.
11. Step 11: Cook over low heat, tossing frequently, until the pasta is fully coated and heated through. Add reserved pasta water as needed to loosen the sauce.
12. Step 12: Serve garnished with fresh parsley if desired.

Tips & Variations

• Use high-quality canned San Marzano tomatoes for the best flavor and texture.
• Adjust the amount of red pepper flakes to control the spiciness to your liking.
• For a vegetarian version, omit anchovies and add extra olives and capers for depth.
• Fresh oregano can be used instead of dried; add it towards the end of cooking.

Storage

Store leftover pasta puttanesca in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, long pasta like linguine, bucatini, or even fettuccine work well to hold the sauce. Short pasta may not coat as evenly but can be used in a pinch.

Is anchovy flavor very strong in this dish?

Anchovies melt down into the sauce, adding umami and depth without a strong fishy taste. Cook them fully in the oil, and the flavor becomes subtle and savory.

Pasta Puttanesca Recipe

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4.7 from 98 reviews

Pasta Puttanesca is a flavorful Italian dish featuring a savory tomato sauce infused with anchovies, olives, capers, garlic, and red pepper flakes. This recipe yields a rustic, umami-rich sauce that beautifully coats spaghetti or similar long pasta, making a quick yet elegant meal perfect for weeknights or entertaining.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 28 Ounces San Marzano tomatoes (canned)
• 4 Tablespoons extra virgin olive oil
• 1 shallot (thinly sliced)
• 4 Cloves garlic (peeled and minced)
• ¼ Teaspoon dried oregano
• 1 Pinch red pepper flakes
• 2 Tablespoons capers (non-pareil)
• ½ Cup kalamata olives (pitted, roughly chopped)
• 8 Filets anchovies (minced)
• ½ Teaspoon sea salt
• ¼ Teaspoon black pepper (freshly ground)

Pasta

• 10 Ounces spaghetti (or other long pasta like bucatini or linguine)

Garnish

• Fresh parsley (minced, for optional garnish)

Instructions

1. Crush Tomatoes: Empty the canned San Marzano tomatoes into a large bowl and crush them by hand into small pieces. Keep the tomatoes submerged in their juice while crushing to maintain a rustic texture and avoid making them watery. For a smoother sauce, gently pulse in a blender but avoid over-processing.
2. Set Aside Tomatoes: Set the crushed tomatoes aside while you prepare the other ingredients.
3. Sauté Shallot: Heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced shallot and sauté for 2 to 3 minutes until softened but not browned.
4. Add Aromatics: Add the minced garlic, dried oregano, red pepper flakes, capers, chopped kalamata olives, and minced anchovies to the skillet.
5. Sauté and Develop Flavors: Continue sautéing the mixture for another 2 to 3 minutes to allow the flavors to meld together. Let the anchovies melt completely into the oil, which imparts a deep umami flavor. Cook a bit longer if you want to reduce any fishiness.
6. Add Tomatoes and Seasonings: Pour in the crushed tomatoes along with the sea salt and freshly ground black pepper. Stir everything well.
7. Simmer Sauce: Reduce heat to low and simmer the sauce for 10 to 12 minutes, stirring occasionally, until it thickens slightly.
8. Cook Pasta: While the sauce simmers, cook the spaghetti in a large pot of salted boiling water, following package directions until just shy of al dente.
9. Drain Pasta: Reserve 1 cup of the pasta cooking water, then drain the pasta.
10. Toss Pasta with Sauce: Add the drained pasta directly to the sauce in the skillet and toss well to coat every strand.
11. Finish Cooking: Continue cooking the pasta and sauce together over low heat, tossing frequently. Add reserved pasta water a little at a time as needed to loosen the sauce and help it cling to the pasta.
12. Garnish and Serve: Serve the pasta garnished with minced fresh parsley if desired for a fresh, vibrant finish.

Notes

• Using San Marzano tomatoes enhances the authentic flavor and sweetness of the sauce.
• The anchovies dissolve into the sauce, so there won’t be any large fishy pieces even if you’re hesitant about anchovy flavor.
• Adjust red pepper flakes to control the spice level.
• Reserve pasta water is crucial to adjust sauce consistency and help it cling to the pasta.
• This dish pairs wonderfully with a crisp green salad or crusty bread for dipping.

Keywords: Pasta Puttanesca, Italian pasta, anchovy pasta, puttanesca sauce, quick pasta recipe, rustic tomato sauce, Mediterranean pasta