CategoryMain Courses, Pasta
Spaghetti alla Puttanesca is a bold and briny Italian pasta dish known for its rich, savory tomato sauce infused with garlic, olives, capers, and anchovies. This classic dish from Naples, Italy, is a quick and easy meal bursting with umami and a hint of spice from red pepper flakes.
For the Sauce
2 tbsp olive oil
4 cloves garlic (minced)
6 fillets (finely chopped)
½ tsp red pepper flakes (adjust to taste)
1 can (14 oz) crushed tomatoes
1 cup cherry tomatoes (halved, optional)
½ cup black or Kalamata olives (pitted and sliced)
2 tbsp capers (rinsed and drained)
1 tsp dried oregano
½ tsp black pepper
¼ tsp salt (adjust as needed)
½ tsp sugar (optional, to balance acidity)
¼ cup fresh parsley (chopped, for garnish)
For the Pasta
12 oz spaghetti
1 tsp salt (for pasta water)
½ cup reserved pasta water (to adjust sauce consistency)
For Garnish
Fresh parsley (chopped)
Grated Parmesan cheese (optional)
Extra olive oil for drizzling
Cook the Pasta
1
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil.
- Cook the spaghetti according to package instructions (8-10 minutes for al dente).
- Reserve Pasta Water:
- Before draining, save ½ cup of pasta water to adjust sauce consistency later.
- Drain and Set Aside.
Make the Puttanesca Sauce
2
- Heat Olive Oil:
- In a large skillet, heat olive oil over medium heat.
- Sauté Garlic and Anchovies:
- Add minced garlic, chopped anchovies, and red pepper flakes.
- Cook for 1-2 minutes until fragrant and anchovies melt into the oil.
- Add Tomatoes and Seasonings:
- Stir in crushed tomatoes and cherry tomatoes.
- Add oregano, black pepper, and a pinch of salt.
- Let simmer for 10 minutes until thickened.
- Add Olives and Capers:
- Stir in sliced olives and capers, allowing the flavors to meld.
- Simmer for another 5 minutes.
Combine Pasta and Sauce
3
- Toss Pasta with Sauce:
- Add the drained spaghetti to the sauce and toss to coat evenly.
- Adjust Consistency:
- If needed, add reserved pasta water (a little at a time) for a silkier texture.
- Final Touches:
- Stir in fresh parsley for brightness.
Serve and Garnish
4
- Plate the Pasta:
- Divide the spaghetti among serving plates.
- Top with Garnishes:
- Sprinkle with extra parsley and grated Parmesan (if using).
- Drizzle with a touch of olive oil for extra richness.
- Pair with a Side:
- Serve with garlic bread or a fresh green salad.
Pro Tips
5
- For Extra Depth: Let the sauce simmer for 15-20 minutes for a more intense flavor.
- Make It Vegan: Skip anchovies and use extra olives for umami.
- For a Lighter Version: Use whole wheat pasta or zucchini noodles.
Ingredients
For the Sauce
2 tbsp olive oil
4 cloves garlic (minced)
6 fillets (finely chopped)
½ tsp red pepper flakes (adjust to taste)
1 can (14 oz) crushed tomatoes
1 cup cherry tomatoes (halved, optional)
½ cup black or Kalamata olives (pitted and sliced)
2 tbsp capers (rinsed and drained)
1 tsp dried oregano
½ tsp black pepper
¼ tsp salt (adjust as needed)
½ tsp sugar (optional, to balance acidity)
¼ cup fresh parsley (chopped, for garnish)
For the Pasta
12 oz spaghetti
1 tsp salt (for pasta water)
½ cup reserved pasta water (to adjust sauce consistency)
For Garnish
Fresh parsley (chopped)
Grated Parmesan cheese (optional)
Extra olive oil for drizzling
Directions
Cook the Pasta
1
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil.
- Cook the spaghetti according to package instructions (8-10 minutes for al dente).
- Reserve Pasta Water:
- Before draining, save ½ cup of pasta water to adjust sauce consistency later.
- Drain and Set Aside.
Make the Puttanesca Sauce
2
- Heat Olive Oil:
- In a large skillet, heat olive oil over medium heat.
- Sauté Garlic and Anchovies:
- Add minced garlic, chopped anchovies, and red pepper flakes.
- Cook for 1-2 minutes until fragrant and anchovies melt into the oil.
- Add Tomatoes and Seasonings:
- Stir in crushed tomatoes and cherry tomatoes.
- Add oregano, black pepper, and a pinch of salt.
- Let simmer for 10 minutes until thickened.
- Add Olives and Capers:
- Stir in sliced olives and capers, allowing the flavors to meld.
- Simmer for another 5 minutes.
Combine Pasta and Sauce
3
- Toss Pasta with Sauce:
- Add the drained spaghetti to the sauce and toss to coat evenly.
- Adjust Consistency:
- If needed, add reserved pasta water (a little at a time) for a silkier texture.
- Final Touches:
- Stir in fresh parsley for brightness.
Serve and Garnish
4
- Plate the Pasta:
- Divide the spaghetti among serving plates.
- Top with Garnishes:
- Sprinkle with extra parsley and grated Parmesan (if using).
- Drizzle with a touch of olive oil for extra richness.
- Pair with a Side:
- Serve with garlic bread or a fresh green salad.
Pro Tips
5
- For Extra Depth: Let the sauce simmer for 15-20 minutes for a more intense flavor.
- Make It Vegan: Skip anchovies and use extra olives for umami.
- For a Lighter Version: Use whole wheat pasta or zucchini noodles.
Notes
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