Pasta Puttanesca
This recipe for Pasta Puttanesca is insanely flavorful, yet comes together in under 30 minutes using pantry staples. It is the perfect pasta recipe for busy weeknights, yet flavorful enough to entertain with!
Servings: 6
Ingredients
- ¼ cup extra virgin olive oil
- 8 cloves garlic finely minced or pressed
- ½ teaspoon crushed red pepper flakes
- 2 anchovy fillets finely chopped
- 28 ounces canned whole tomatoes drained (San Marzano is best)
- ½ teaspoon kosher salt plus 2 tablespoons for cooking pasta
- 12 ounces spaghetti noodles
- 3 tablespoons capers drained
- ½ cup kalamata olives pitted and sliced
- pepper for taste
- ¼ cup chopped parsley optional
- ¼ cup grated parmesan optional for serving
Instructions
- Before beginning the puttanesca sauce, place a large pot of water over high heat to allow it to come to a rapid boil while the sauce is being prepared.
- While the water is coming to a boil, add ¼ cup extra virgin olive oil, 8 cloves garlic (minced), ½ teaspoon crushed red pepper flakes, and 2 anchovy fillets (chopped) to a large, deep stainless steel saute pan. Heat over low heat, stirring every 30 seconds or so, until the oil just begins to lightly sizzle and you can smell the olive oil. This will take 4-5 minutes.
- Once the oil is warm and infused, add 28 ounces canned whole tomatoes (drained) and ½ teaspoon kosher salt to the pan. Turn the heat to medium-low and simmer, stirring often, for 12-13 minutes.
- At this point, your water for the pasta should be boiling. Season the water with 2 tablespoons of kosher salt and drop 12 ounces spaghetti noodles into the boiling water. Set the cooking time for 2 minutes less than the package directions states.
- Once you drop the pasta into the water, add the 3 tablespoons capers and ½ cup kalamata olives to the tomato sauce, and continue to simmer the sauce over medium-low while the pasta cooks, about 5-6 minutes.
- Drain the cooked pasta, reserving ½ cup of the cooking water.
- Add the drained noodles, along with ¼ cup of the cooking liquid to the puttanesca sauce and toss to coat. Continue to simmer the sauce, adding additional cooking liquid as needed, until the noodles are cooked and the sauce clings to the pasta.
- Turn off the heat, taste and add pepper to taste and additional salt if needed. Fold in the ¼ cup chopped parsley and ¼ cup grated parmesan, if desired.
Notes
Storage: Leftover Pasta Puttanesca can be stored in an airtight container for 3-4 days in the refrigerator. Enjoy cold or reheat individual servings as desired.
Olives: Feel free to use black olive in place of Kalamata if that is what you have on hand.
Anchovies: You can opt to use 1 teaspoon of anchovy paste in place of the anchovy fillet if desired. Or omit them altogether (you may want to add additional salt.)
Red Pepper Flakes: You can omit, or reduce the amount if you are sensitive to spice, but it does add dimension to the sauce.
Nutrition
Calories: 338kcal | Carbohydrates: 50g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 678mg | Potassium: 406mg | Fiber: 4g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2mg
