Pasta Puttanesca is a quick and tasty dish that packs a punch! It’s made with pasta, garlic, olives, capers, and tomatoes, giving it a lovely, bold flavor.
This dish always makes me feel fancy, even on a weeknight! It’s easy to whip up, and the smell of garlic and herbs is just too good to resist. Dinner in a flash! 🍝
Key Ingredients & Substitutions
Pasta: Spaghetti is the classic choice for Puttanesca, but you can easily swap it for linguine, fettuccine, or even gluten-free pasta if needed. Choose what you love best!
Garlic: Fresh garlic brings a nice punch of flavor. If you don’t have any, garlic powder can work in a pinch, though I recommend sticking to fresh for the best taste.
Anchovies: These add amazing umami flavor to the sauce. If you’re not keen on anchovies, try using a splash of soy sauce or miso paste for a similar depth. Just adjust the salt, as these can be salty.
Olives: Kalamata olives are delicious here, but if you can’t find them, green olives can work just as well. If allergies are a concern, you might consider leaving them out entirely.
Capers: These tiny salt-cured flower buds bring a tangy bite. If you don’t have them, pickles or a splash of vinegar might add that needed acidity, though it’s not quite the same.
How Do You Ensure Your Pasta is Perfectly Cooked?
Cooking pasta al dente is crucial for great texture! Here’s how:
- Start with a large pot of salted water to bring it to a boil—this helps season the pasta evenly.
- Add the pasta and give it a gentle stir to prevent it from sticking.
- Pay attention to the cooking time on the package and taste-test a minute before it’s done. It should be firm but not crunchy!
- Reserve a cup of pasta water before draining. This starchy water can help adjust your sauce’s consistency later.
Perfectly cooked pasta will soak up the sauce beautifully and create a wonderful harmony on your plate!
How to Make Pasta Puttanesca
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti or linguine pasta
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 tsp red pepper flakes (adjust to taste)
- 6 anchovy fillets, chopped
- 1 (28 oz) can crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup green olives, pitted and halved
- 3 tbsp capers, rinsed
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: grated Parmesan cheese, for serving
How Much Time Will You Need?
This delightful Pasta Puttanesca can be ready in about 30 minutes! It takes around 10 minutes to prep all your ingredients and about 20 minutes to cook everything. Perfect for a speedy weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti or linguine and cook according to package instructions until it’s al dente. This usually takes about 8-10 minutes. Remember to save about 1 cup of the pasta cooking water before draining.
2. Prepare the Sauce:
While your pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes to the pan. Cook this mixture until it’s fragrant and the garlic turns golden, which should take about 1-2 minutes. Just make sure not to let the garlic burn!
3. Add the Anchovies:
Next, toss in the chopped anchovy fillets. Stir and cook for about 1 minute until they dissolve into the olive oil, providing a rich flavor base for your sauce.
4. Make the Tomato Sauce:
Now it’s time to add the crushed tomatoes to the skillet. Stir well and allow the sauce to simmer for around 8-10 minutes, stirring occasionally. This will help thicken the sauce while the flavors combine beautifully.
5. Incorporate Olives and Capers:
Add the halved Kalamata olives, green olives, and rinsed capers to the sauce. Continue to simmer for another 3-5 minutes, allowing all the ingredients to meld together. Be sure to taste the sauce and season with salt and black pepper as needed—remember that the anchovies and olives are naturally salty!
6. Combine Pasta and Sauce:
Once the pasta is cooked and drained, add it to the sauce in the skillet. Toss everything together so the pasta is well coated. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
7. Add Freshness:
Stir in the chopped parsley, saving a bit for garnish later. This will add a lovely fresh flavor to your dish!
8. Serve and Enjoy:
Plate up the Pasta Puttanesca while it’s hot! Garnish with the reserved parsley and sprinkle with grated Parmesan cheese if you’d like. Enjoy the delicious flavors of this classic Italian dish!
This Pasta Puttanesca is not only tasty but also quick and simple to prepare, making it a go-to choice for busy nights or when you want something extra delicious without a lot of fuss. Buon appetito!
Can I Make Pasta Puttanesca Without Anchovies?
Absolutely! If you prefer a vegetarian version, you can skip the anchovies. Consider adding a splash of soy sauce or miso for a touch of umami flavor instead.
Can I Use Fresh Tomatoes Instead of Canned?
Yes! If you’d like to use fresh tomatoes, chop about 2-3 cups of ripe tomatoes and cook them down for around 15-20 minutes until softened and saucy. Remember to add a bit of salt to enhance their flavor.
Can I Prepare This Dish in Advance?
Definitely! You can make the sauce ahead of time and store it in the fridge for up to 3 days. Just cook the pasta fresh when you’re ready to serve for the best texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a pan over low heat, adding a splash of water or broth if needed to loosen the sauce.