Description
This Easy Pasta Puttanesca recipe combines the bold flavors of anchovies, capers, Kalamata olives, and garlic in a savory tomato sauce served over perfectly cooked spaghetti. It’s a quick and delicious Italian seafood-inspired pasta dish ideal for a flavorful weeknight dinner.
Ingredients
Scale
For the Pasta
- 8 ounces uncooked spaghetti
For the Sauce
- 1 (28 ounce) can whole tomatoes (with juices)
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 4-5 anchovy fillets, cut into small pieces
- 2-3 tablespoons capers, drained
- 1/2 cup Kalamata olives, pitted and halved
- Salt and pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Drain the pasta, reserving some hot pasta water if you want to loosen the sauce later.
- Prepare the Tomatoes: While the pasta cooks, place the canned whole tomatoes with their juices into a bowl and crush them by hand or with a fork until broken down but still chunky.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add minced garlic, anchovy fillets, and crushed red pepper flakes. Cook for 3-4 minutes, stirring frequently to avoid burning the garlic, until the anchovies dissolve and the mixture is fragrant.
- Simmer the Sauce: Add the crushed tomatoes, capers, and Kalamata olives to the skillet. Reduce the heat to low and simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
- Combine and Season: Taste the sauce and season with salt and pepper as needed (keeping in mind anchovies and capers are salty). Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if the sauce needs thinning. Stir well to coat the pasta thoroughly.
- Serve: Plate the pasta puttanesca and garnish with chopped fresh parsley if desired. Serve hot and enjoy your flavorful Italian meal.
Notes
- Use good quality canned whole tomatoes for richer flavor.
- Adjust crushed red pepper flakes to control the spice level.
- Keep an eye on the garlic while sautéing to avoid bitterness from burning.
- Reserve some pasta water to adjust the sauce consistency if needed.
- This dish is naturally gluten-free if using gluten-free pasta.
