Pasta Puttanesca is a bold, briny, and flavorful Italian dish made with tomatoes, olives, capers, and garlic. This quick and easy recipe is perfect for a weeknight dinner!
Ingredients:
- 12 oz spaghetti or linguine
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, for spice)
- 5 anchovy fillets, chopped (adds umami, can be omitted)
- 1 can (28 oz) crushed tomatoes
- ½ cup black olives (Kalamata or Gaeta), pitted and sliced
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente (about 1 minute less than package instructions).
- Reserve ½ cup pasta water, then drain and set aside.
2. Make the Sauce:
- In a large skillet, heat olive oil over medium heat.
- Add garlic, red pepper flakes, and anchovies, sautéing for 1-2 minutes until fragrant.
- Stir in crushed tomatoes, olives, capers, oregano, and black pepper.
- Simmer on low heat for 10-15 minutes, stirring occasionally.
3. Combine Pasta & Sauce:
- Add the cooked pasta to the sauce and toss well.
- If needed, add reserved pasta water to loosen the sauce.
4. Serve:
- Garnish with fresh parsley and grated Parmesan cheese.
- Serve immediately and enjoy!
Tips:
- For a richer sauce, add a splash of white wine or balsamic vinegar.
- No anchovies? Use a teaspoon of soy sauce for umami flavor.
- Use whole cherry tomatoes instead of crushed for extra texture.
