Pasta Puttanesca is a lively dish that brings together spaghetti, tomatoes, olives, and capers. It’s a burst of flavor that’s quick to whip up, making it a perfect weeknight meal!
This dish has a funny name, but it sure delivers on taste! I love how it can be ready in under 30 minutes. Just toss it together and enjoy a delicious meal in no time!
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti holds the sauce beautifully. If you need gluten-free options, use rice noodles or gluten-free pasta instead. I often switch it up with whole wheat pasta for added fiber.
Anchovy Fillets: They add a rich depth of flavor. If you’re vegetarian, try using a tablespoon of miso paste or a few extra olives for a savory kick. I like the anchovies for that umami punch!
Kalamata Olives: These are great for their bold flavor, but you can substitute black olives if needed. If you can’t have olives, just skip them and add extra capers for a different tang.
Capers: They contribute a salty, briny taste. You can replace them with chopped pickles or dill if you’d rather not use capers. I enjoy the extra pop of flavor they give!
How Do I Ensure the Pasta is Perfectly Cooked?
Cooking the pasta just right is key for a lovely dish. Here’s how to get it perfect:
- Always use plenty of salted water; it should taste like the sea!
- Check the package for cooking time, but taste a minute or two before the time is up to see if it’s al dente, which means firm yet cooked through.
- After draining, save some pasta water; it can help adjust the sauce’s consistency later, making it creamy without extra cream.
How to Make Pasta Puttanesca
Ingredients You’ll Need:
For the Pasta:
- 400g (14 oz) spaghetti
- Salt, for boiling water
For the Sauce:
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 6 anchovy fillets, chopped
- 1 tsp red chili flakes (optional, adjust to heat preference)
- 1 can (400g/14 oz) whole peeled tomatoes, crushed by hand
- 100g (3.5 oz) kalamata olives, pitted and halved
- 2 tbsp capers, drained
For Serving:
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This delicious Pasta Puttanesca can be prepared in about 25 minutes! You’ll spend roughly 10 minutes boiling the pasta while the sauce simmers for about 10-15 minutes. It’s quick and perfect for a weeknight meal!
Step-by-Step Instructions:
1. Cooking the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti. Cook according to the package instructions until it’s al dente. When finished, save about 1 cup of the pasta water, then drain the spaghetti. This water will help adjust the sauce later if needed.
2. Making the Sauce:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the thinly sliced garlic and chopped anchovy fillets. Stir them frequently and cook until the garlic becomes fragrant, and the anchovies melt into the oil—this should take about 2 minutes.
3. Adding Flavor:
Next, stir in the red chili flakes if you’d like a little heat. Then pour in the crushed tomatoes, mixing everything well. Allow the sauce to simmer gently for about 8-10 minutes, letting it thicken slightly.
4. Final Ingredients:
Stir in the pitted and halved kalamata olives along with the drained capers. Cook for an additional 2-3 minutes, just until everything is heated through and the flavors meld. Remember to taste and season the sauce with salt and freshly ground black pepper as needed.
5. Combining Everything:
Add the drained spaghetti directly to the skillet with your sauce. Toss everything together until the pasta is fully coated. If the sauce feels too thick, add a bit of the reserved pasta water a little at a time to reach your desired consistency.
6. Finishing Touches:
Remove the skillet from heat and stir in the fresh chopped parsley for a burst of color and flavor. Serve your Pasta Puttanesca immediately, with grated Parmesan cheese on top if you like!
Enjoy your zesty and flavorful Pasta Puttanesca, a simple dish that brings true Italian flair to your table! Buon Appetito!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole peeled tomatoes work perfectly in this recipe. Just crush them by hand before adding them to the pan for convenience and flavor.
What Can I Use Instead of Anchovies?
If you prefer not to use anchovies, try using a tablespoon of miso paste for a similar umami effect, or add more olives for extra flavor. You can also simply omit them if you want a vegetarian version.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them on the stove or in the microwave, adding a splash of water or olive oil to help revive the sauce.
What’s the Best Way to Serve This Pasta?
Pasta Puttanesca is delicious on its own, but you can serve it with a side of garlic bread or a fresh green salad to complete the meal. A sprinkle of extra parsley and grated Parmesan on top always enhances the flavor!
