Some dinners sneak up on you, arriving at the end of a hectic day when you want something satisfying, yet effortless. That’s exactly when Pasta Puttanesca shines—its vibrant sauce filled with olives, capers, and anchovies delivers a punch of flavor without demanding hours in the kitchen.
I remember the first time I made this dish on a rainy evening. The aroma of garlic sizzling in olive oil filled the kitchen, mingling with the salty tang of anchovies dissolving into the sauce. As the tomatoes simmered, the house felt warm and inviting, like a small Italian trattoria tucked away in my own home. Suddenly, the simple act of stirring pasta into the sauce became a moment of comfort amid the chaos. The briny olives and capers cut through the richness, making each bite a delightful surprise. That night, dinner wasn’t just a meal—it was a brief, delicious escape.
- Bold, savory flavors that come together quickly to satisfy your craving for something special.
- Uses pantry staples to create a complex, authentic Italian taste with minimal effort.
- Perfect for busy weeknights when you want to impress without stress.
- The combination of salty anchovies and tangy capers makes each bite exciting and memorable.
If you’re hesitant about anchovies, this recipe melts them into the sauce, so you get richness without overpowering fishiness. It’s an easy way to deepen flavor and add umami without fuss.
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Pasta Puttanesca
- Total Time: 30 minutes
- Yield: 4
Description
A classic Italian pasta dish featuring a savory and tangy sauce made with tomatoes, olives, capers, garlic, and anchovies, served over spaghetti for a quick and flavorful meal.
Ingredients
12 ounces spaghetti
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
6 anchovy fillets, chopped
1/2 teaspoon red pepper flakes
1 (28-ounce) can whole peeled tomatoes, crushed by hand
1/2 cup pitted Kalamata olives, halved
2 tablespoons capers, rinsed
1/4 cup fresh flat-leaf parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic, chopped anchovy fillets, and red pepper flakes to the skillet. Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved, about 2 minutes.
Add the crushed tomatoes to the skillet and stir to combine. Simmer the sauce for 10 minutes, stirring occasionally.
Stir in the halved Kalamata olives and rinsed capers. Continue to simmer the sauce for an additional 5 minutes.
Season the sauce with salt and freshly ground black pepper to taste.
Add the drained spaghetti to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if the sauce is too thick.
Remove from heat and stir in the chopped fresh parsley.
Divide the pasta among serving plates and, if desired, sprinkle with grated Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
FAQ
Can I make this dish vegetarian?
Traditional puttanesca relies on anchovies for depth, but you can omit them and add extra olives or mushrooms for a different twist.
How can I store leftovers?
Keep any remaining pasta puttanesca in an airtight container in the fridge for up to three days. Reheat gently, adding a splash of water or olive oil to loosen the sauce.
Is it spicy?
There’s a hint of heat from red pepper flakes, but it’s balanced by the tangy tomatoes and briny ingredients. You can adjust the spice level to your taste.
Ready to bring a taste of Italy to your table tonight? Give this Pasta Puttanesca a try and see how a handful of simple ingredients can turn dinner into a moment you look forward to every day.