Authentic Italian Pasta Puttanesca Recipe
Pasta Puttanesca
Equipment
- Equipment Needed
- Large pot for pasta
- Medium skillet or saucepan
- Wooden spoon
- Colander
- Knife and cutting board
Ingredients
- Ingredients
- 350 g 12 oz spaghetti
- 1 can 400 g peeled tomatoes, chopped
- 100 g 3.5 oz pitted black olives (preferably Gaeta)
- 2 tbsp capers rinsed
- 4 anchovy fillets chopped
- 2 cloves garlic minced
- 1 small red chili finely chopped (optional)
- 4 tbsp extra virgin olive oil
- Fresh parsley for garnish optional
- Salt to taste
Instructions
- Step-by-Step Method
- Prepare the Sauce Base
- From my own personal experience, getting the sauce started before boiling the pasta ensures perfect timing. Heat olive oil in a skillet over medium heat. Add minced garlic and chopped chili, stirring until aromatic (about 1 minute).
- Incorporate Anchovies and Tomatoes
- Add the chopped anchovy fillets. Stir until they dissolve into the oil, infusing the base with their umami flavor. Mix in the chopped tomatoes and cook for 10 minutes, stirring occasionally.
- Add Olives and Capers
- Toss in the olives and capers. Simmer for another 5 minutes, allowing the flavors to meld into a rich and savory sauce. Adjust seasoning as needed but use salt sparingly due to the anchovies and capers.
- Cook the Pasta
- Boil spaghetti in salted water until al dente, as instructed on the package. Reserve 1/4 cup of pasta water before draining.
- Combine Pasta and Sauce
- Add the drained pasta to the skillet with the sauce. Toss well, using the reserved pasta water to loosen the sauce if needed.
- Serve and Garnish
- Plate the pasta immediately, garnishing with fresh parsley if desired. Serve hot with a side of crusty bread or a light salad.
- Tips and Variations
- Gluten-Free Option: Use gluten-free spaghetti for a celiac-friendly dish.
- Vegan Substitution: Replace anchovies with a teaspoon of seaweed flakes or nutritional yeast for a similar umami punch.
- Add Protein: Include sautéed shrimp or diced chicken for added heartiness.
Pasta Puttanesca is a flavorful and simple dish originating from Southern Italy, particularly Naples. The name “puttanesca” carries a colorful history, with many attributing its origins to the vibrant and bustling Neapolitan lifestyle. Made with pantry staples like tomatoes, olives, capers, and anchovies, this recipe is a quick yet deeply satisfying meal. Let me show you how I make this iconic dish, perfect for a taste of Italy in your kitchen.
What to Expect
Pasta Puttanesca delivers bold, salty flavors balanced by the sweetness of tomatoes. The dish is robust yet light, with a delightful hint of spice from the chili. Each bite captures the essence of Southern Italian cuisine.
Ingredients
- 350 g (12 oz) spaghetti
- 1 can (400 g) peeled tomatoes, chopped
- 100 g (3.5 oz) pitted black olives (preferably Gaeta)
- 2 tbsp capers, rinsed
- 4 anchovy fillets, chopped
- 2 cloves garlic, minced
- 1 small red chili, finely chopped (optional)
- 4 tbsp extra virgin olive oil
- Fresh parsley for garnish (optional)
- Salt to taste
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta Puttanesca now.
Prep Time: 10 minutes
Cost of Ingredients: Moderate
Equipment Needed
- Large pot for pasta
- Medium skillet or saucepan
- Wooden spoon
- Colander
- Knife and cutting board
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta Puttanesca now.
Step-by-Step Method
1. Prepare the Sauce Base
From my own personal experience, getting the sauce started before boiling the pasta ensures perfect timing. Heat olive oil in a skillet over medium heat. Add minced garlic and chopped chili, stirring until aromatic (about 1 minute).
2. Incorporate Anchovies and Tomatoes
Add the chopped anchovy fillets. Stir until they dissolve into the oil, infusing the base with their umami flavor. Mix in the chopped tomatoes and cook for 10 minutes, stirring occasionally.
3. Add Olives and Capers
Toss in the olives and capers. Simmer for another 5 minutes, allowing the flavors to meld into a rich and savory sauce. Adjust seasoning as needed but use salt sparingly due to the anchovies and capers.
4. Cook the Pasta
Boil spaghetti in salted water until al dente, as instructed on the package. Reserve 1/4 cup of pasta water before draining.
5. Combine Pasta and Sauce
Add the drained pasta to the skillet with the sauce. Toss well, using the reserved pasta water to loosen the sauce if needed.
6. Serve and Garnish
Plate the pasta immediately, garnishing with fresh parsley if desired. Serve hot with a side of crusty bread or a light salad.
Tips and Variations
- Gluten-Free Option: Use gluten-free spaghetti for a celiac-friendly dish.
- Vegan Substitution: Replace anchovies with a teaspoon of seaweed flakes or nutritional yeast for a similar umami punch.
- Add Protein: Include sautéed shrimp or diced chicken for added heartiness.
- > Go get the must-have equipment and ingredients for creating a Savory #Pasta Puttanesca now.
Nutritional Information (Per Serving)
- Calories: ~400 kcal
- Protein: 12 g
- Fat: 14 g
- Carbohydrates: 55 g
- Sodium: 800 mg
I’d Love to Hear From You!
I hope this guide has made preparing Pasta Puttanesca seem a little less daunting. Have you tried it before, or is this your first attempt? Please, be honest and let me know in the comments below. I love hearing feedback from real people like you, so leave your thoughts, I’m eager to read them!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
