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Pasta alla Puttanesca Recipe Guide #pastalovers #pastaallaputtanesca #pastalover #pastaebasta #maccheroni #tortiglioni #sugoallaputtanesca #pomodoro #cosebuone #dietamediterranea #foodblogger #food #foodporn #lunch #dinner #chebontà #chebuono #cuciniamo #cucinachepassione #cucinaitaliana #italiancuisine #italiancooking #cooking #simangia #cocina #ealthyfood #chefame #gnamgnam #italiantaste

Pasta alla Puttanesca

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot for pasta
  • Large skillet or frying pan
  • Wooden spoon
  • Colander for draining pasta
  • Knife and chopping board

Ingredients
  

  • 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

Instructions
 

  • Step-by-Step Instructions
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.