Description
Pasta Puttanesca is a classic Italian dish featuring spaghetti or linguine tossed in a bold, briny sauce made from garlic, anchovies, olives, capers, and tomatoes. This quick and flavorful recipe is perfect for a weeknight dinner, delivering robust Mediterranean flavors in just 30 minutes.
Ingredients
Scale
For the Pasta
- 12 ounces spaghetti or linguine
For the Sauce
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 4 anchovy fillets, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes, crushed by hand or chopped
- 1/2 cup pitted black olives (such as Kalamata), halved
- 2 tablespoons capers, rinsed
- 1/4 teaspoon black pepper
- Salt, to taste
For Garnish (Optional)
- 1/4 cup chopped fresh parsley
- Grated Parmesan or Pecorino Romano cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and add the spaghetti or linguine. Cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Prepare the Sauce Base: In a large skillet over medium heat, heat the extra virgin olive oil. Add the thinly sliced garlic, chopped anchovy fillets, and red pepper flakes. Sauté for 1–2 minutes until fragrant and until the anchovies dissolve into the oil, creating a flavorful base.
- Add Tomatoes and Flavorings: Stir in the crushed tomatoes, halved black olives, rinsed capers, black pepper, and a pinch of salt. Allow the sauce to simmer uncovered for 10–15 minutes, stirring occasionally, until it thickens slightly, intensifying the flavors.
- Combine Pasta and Sauce: Add the cooked pasta directly to the skillet with the sauce. Toss well to coat every strand in the sauce, adding the reserved pasta water little by little if needed to loosen the sauce and achieve a silky consistency.
- Adjust Seasonings and Serve: Taste the pasta and sauce, adjusting the seasoning with additional salt or pepper as desired. Serve the Pasta Puttanesca hot, garnished with chopped fresh parsley and grated Parmesan or Pecorino Romano cheese if using.
Notes
- For a vegan version, omit the anchovies and consider adding more olives or a splash of soy sauce for extra depth of flavor.
- This dish is bold, briny, and comes together quickly, making it ideal for busy weeknights.
- Reserve pasta water to help adjust the sauce consistency and help it cling to the pasta.
- Use good quality extra virgin olive oil and ripe canned tomatoes for the best flavor.
