Pasta alla Puttanesca Recipe Guide

From my own personal experience, Pasta alla Puttanesca is one of those dishes that comes together so quickly, but feels like a sophisticated meal. The beauty of this dish is that it’s incredibly easy to make, and you probably have most of the ingredients in your pantry already. Let me show you how I make this bold pasta dish.

What to Expect:

When making Pasta alla Puttanesca, you’ll be greeted by the wonderful aroma of garlic and anchovies sizzling in the olive oil. The sauce itself will be tangy and salty from the capers and olives, with just the right amount of heat from the red pepper flakes. The simplicity of the ingredients combined with the bold flavors is what makes this dish so delicious. It’s quick, yet incredibly satisfying, and perfect for any weeknight dinner or casual dinner party.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 5 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4 servings
• Calories per Serving: 400-450 kcal (depending on portion size and oil used)
• Cost of Ingredients: Moderate (based on fresh and pantry staples)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed:
  • Large pot for pasta
  • Large skillet or frying pan
  • Wooden spoon
  • Colander for draining pasta
  • Knife and chopping board
  • Check out the must-have equipment and ingredients for creating a Savory  #Pasta alla Puttanesca  here.

Ingredients

• 12 oz (350g) spaghetti (or other long pasta)
• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 4 anchovy fillets, chopped (or anchovy paste as a substitute)
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup Kalamata olives, pitted and chopped
• 2 tablespoons capers, drained
• Fresh parsley, chopped for garnish
• Salt and freshly ground black pepper, to taste
• Check out the must-have equipment and ingredients for creating a Savory  #Pasta alla Puttanesca  here.

Step-by-Step Instructions

1. Boil the Pasta:

• Bring a large pot of salted water to a boil.
• Add the spaghetti and cook according to the package instructions, usually about 8-10 minutes, until al dente.
• Once done, drain the pasta, but save about 1/2 cup of the pasta cooking water for later.

2. Prepare the Sauce:

• While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
• Add the garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
• Add the chopped anchovies and red pepper flakes, and stir until the anchovies dissolve into the oil and garlic, about 2-3 minutes.

3. Add the Tomatoes and Simmer:

• Pour in the crushed tomatoes and bring the sauce to a simmer.
• Cook for about 5-7 minutes, allowing the sauce to thicken slightly.

4. Add the Olives and Capers:

• Stir in the chopped olives and capers, and simmer for another 2-3 minutes to let the flavors meld together.
• Taste and adjust the seasoning with salt and pepper, but be careful, as the anchovies, olives, and capers are already salty.

5. Combine the Pasta with the Sauce:

• Add the cooked pasta directly into the skillet with the sauce. If needed, add a little bit of the reserved pasta water to help the sauce coat the pasta better.
• Toss everything together until the pasta is well coated with the sauce, and let it sit in the skillet for a couple of minutes to absorb the flavors.

6. Serve:

• Divide the pasta among plates and garnish with freshly chopped parsley.
• Serve immediately with a sprinkle of extra red pepper flakes or grated Parmesan if desired (although Parmesan is not traditionally used in this dish).

Variations and Tips:

• Vegetarian Version: Omit the anchovies and use extra olives for a deeper flavor. You could also add a small splash of soy sauce or miso paste to mimic the salty umami flavor of anchovies.
• Gluten-Free Version: Use gluten-free pasta instead of regular spaghetti.
• Spicy Version: Add more red pepper flakes or even a small diced fresh chili for extra heat.
• Add Protein: You can add grilled chicken or shrimp if you want to include some protein in this dish.
• Make it a One-Pan Meal: To save on cleanup, make this recipe in a large skillet and cook the pasta directly in the skillet with the sauce.
• Check out the must-have equipment and ingredients for creating a Savory  #Pasta alla Puttanesca  here.

Nutritional Information (per serving):

• Calories: 400-450 kcal
• Protein: 10g
• Carbs: 60g
• Fat: 15g
• Fiber: 3g
• Sodium: 900mg (depends on the saltiness of the olives and capers)

Closing Thoughts:

I hope this guide has made making Pasta alla Puttanesca seem a little less daunting. It’s one of those dishes that feels fancy but is so easy to whip up. Have you tried it before, or is this your first time? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment. I’d love to hear how you made it your own!