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Pasta Puttanesca
Pasta Puttanesca
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Authentic Italian Pasta Puttanesca: Ready in under 40 minutes with pantry staples like anchovies, olives, and capers. Easy and delicious!
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, finely chopped
  • 3-4 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 (95 g) pitted olives (black or green), roughly chopped
  • 1 pound spaghetti, linguine, or fettuccine
  • Salt
  • Extra virgin olive oil for drizzling
  • 1/4 cup chopped fresh parsley
Instructions:
  • Bring a generously salted large pot of water to a boil for the pasta. As the water heats up, begin preparing the sauce.
  • Saute onions, anchovies, garlic: Heat olive oil in a large sauté pan over medium heat. Cook onions until soft, about 4-5 minutes. Stir in chopped anchovies with oil from the can, then add finely chopped garlic and cook for another minute.
  • Prepare the sauce: Combine tomato paste in the pan and cook for 2 minutes, stirring occasionally. Add crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring to a simmer, then reduce heat and gently simmer for 10-15 minutes.
  • Cook the spaghetti in boiling salted water until al dente. Remember to save 1/2 cup of the pasta cooking water before draining.
  • Enhance the sauce by gently mixing in fresh parsley. If necessary, incorporate a splash of pasta water to reach your desired consistency.
  • To serve, simply drain the pasta and transfer it to a large bowl. For added flavor and to prevent sticking, toss the pasta with a drizzle of olive oil. Mix in a ladle of sauce and gently toss to coat. Serve in shallow bowls and top with more sauce. Enjoy!

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