Pasta Puttanesca is a tasty Italian dish that’s quick to make and full of flavor! It features spaghetti topped with a zesty sauce made from tomatoes, olives, capers, and garlic.
This dish is like a party in your mouth! I love how easy it is to whip up—perfect for busy weeknights or when friends drop by. Just cook, toss, and serve—dinner is ready!
Key Ingredients & Substitutions
Pasta: I often use spaghetti, but bucatini is another great choice. If you’re gluten-free, try gluten-free pasta or zucchini noodles for a lighter option.
Anchovy fillets: These are key for depth of flavor, but if you’re vegetarian, you can omit them or use a bit of tamari for a similar umami taste.
Cherry tomatoes: Fresh cherry tomatoes add sweetness. If they’re not in season, use canned diced tomatoes instead; just make sure they’re good quality for the best taste.
Kalamata olives: They bring a wonderful brininess. If you can’t find them, green olives or black olives can work in a pinch.
What’s the Best Way to Bring Out the Flavor in My Pasta Puttanesca?
To really enhance the flavors, focus on cooking your garlic and anchovies just right. Heat the olive oil in a skillet over medium heat first, and add the garlic only until it becomes fragrant—this usually takes about 1-2 minutes. Then, toss in anchovies and let them dissolve, adding that rich flavor base.
- Make sure the pasta cooks to al dente since it will absorb some sauce as you mix.
- When adding red pepper flakes, adjust based on your spice preference. You can always start with less and add more later!
- Finally, don’t forget to reserve that pasta water! It’s great for adjusting the sauce consistency while mixing in the pasta.
How to Make Pasta Puttanesca
Ingredients You’ll Need:
- 12 oz (340g) spaghetti or bucatini pasta
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 6-8 anchovy fillets, finely chopped
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 cup cherry tomatoes, halved
- 1 (14 oz) can of crushed tomatoes (optional for a saucier version)
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15 minutes to cook. So, in just about half an hour, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, cook the spaghetti or bucatini according to the package instructions until it’s al dente. Be sure to reserve about 1 cup of the pasta water before draining the pasta. This water will come in handy for adjusting your sauce later!
2. Prepare the Sauce:
While the pasta is cooking, grab a large skillet and heat the extra virgin olive oil over medium heat. Once hot, add the minced garlic and chopped anchovy fillets. Sauté this mixture for about 2 minutes, or until the garlic is fragrant and the anchovies have melted into the oil.
3. Add Heat and Flavor:
Now, sprinkle in the red pepper flakes and stir it all together. This will give your sauce a nice little kick! Next, add the halved cherry tomatoes, cooking them for about 5 minutes until they soften and start releasing their juices.
4. Make it Saucy (Optional):
If you like a saucier dish, stir in the can of crushed tomatoes now. Let it simmer for another 5 minutes to blend those delightful flavors together.
5. Final Touches:
Add the Kalamata olives and capers to the skillet and let everything cook together for another 2 minutes. This step brings in those briny flavors we love in Pasta Puttanesca!
6. Combine and Serve:
Finally, toss the drained pasta into the skillet with the sauce. Use the reserved pasta water to loosen the sauce if necessary, helping it coat the pasta nicely. Stir in the chopped fresh parsley and season with salt and pepper to taste.
7. Serve It Up:
Your Pasta Puttanesca is now ready to enjoy! Serve it hot, with extra parsley or a drizzle of olive oil on top if you like.
This classic dish combines briny olives, capers, and anchovies with sweet tomatoes and a kick of red pepper, creating a lively and savory meal that’s perfect for any occasion. Enjoy every bite!
Can I Use Other Types of Pasta?
Absolutely! While spaghetti and bucatini are traditional choices, you can use any pasta you like, such as penne, fusilli, or even gluten-free pasta. Just adjust the cooking time according to the package instructions.
What If I Don’t Like Anchovies?
If anchovies aren’t your thing, you can simply omit them. For added umami flavor, you might substitute with a bit of soy sauce or miso paste instead, but it will alter the taste slightly.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove with a splash of water or olive oil to prevent it from drying out.
Can I Make This Recipe Vegetarian?
Yes! Omit the anchovies and consider adding a bit more salt to taste. You can also include vegetables like bell peppers, mushrooms, or zucchini to enrich the dish.
