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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/pasta-puttanesca-recipe/