Pasta Puttanesca is a lovely Italian pasta main dish of dubious meaning. The ingredients are amazing and full of flavour and combine perfectly. I use spaghetti in this recipe but linguine or fettuccine are ideal substitutes if needed. A traditional mix of garlic and onion with soft anchovies and salty capers creates the base of a sauce. Add chopped tomatoes, olives and pepper flakes and the flavours take off.
Pasta Puttanesca
So quick and so full of flavour.
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Servings: 6 People
Calories: 375kcal
Ingredients
- 1 lb spaghetti
- 4 large anchovies tinned
- 12 – 15 fresh black olives pitted and chopped
- 2 tbsp extra virgin olive oil
- 1 large onion finely chopped
- 3 cloves garlic finely chopped
- 2 tbsp tomato paste
- 1/2 tsp red pepper flakes
- 28 oz chopped tomatoes tins
- 2 tsp dried oregano
- 2 tbsp capers
- Salt
- 1/4 bunch parsley chopped
Instructions
- Place a large pan of water over a high heat. Add salt and bring to a boil.
- When the water is boiling, add the pasta and cook per instructions.
- In a large deep sided frying pan add the olive oil and heat over a medium heat.
- When hot, add the chopped onion and fry until soft and translucent. Will take about 5 minutes.
- Add the anchovies to the pan with a little of the olive oil from the anchovy tin. (Its gorgeous).
- Also add the chopped garlic cloves and fry for about another minute. (don’t burn the garlic)
- Add the tomato puree/paste and stir in. Cook for a couple of minutes.
- Add the tomatoes, chili flakes, olives, capers and oregano.
- Raise the heat to bring the sauce to a simmer and then reduce to a lower heat so it still maintains a simmer.
- Simmer for 10 – 15 minutes.
- The pasta should be cooked by now so drain the pasta in a sieve over a mug to catch some of the water.
- Add the pasta to the sauce and mix thoroughly whilst still heating.
- Sprinkle the chopped parsley over the dish.
- Serve immediately on warmed dishes/plates
Nutrition
Calories: 375kcal | Carbohydrates: 67g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 388mg | Potassium: 552mg | Fiber: 5g | Sugar: 7g | Vitamin A: 520IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 3mg
12 comments
So gorgeous and such an easy meal. Served with baguette to mop the sauce up as don’t leave anything behind.
Highly recommend this for a quick yet impressive dinner
The recipe was easy to follow, and I especially appreciated the tip to save the pasta water – it really helped to loosen the sauce and coat the spaghetti perfectly. This has become one of my go-to recipes for a quick but flavourful dinner.
I tried this recipe on a whim, and it exceeded my expectations! The sauce is incredibly flavourful, with the right balance of salty, tangy, and spicy notes.
A simple dish that is so full of flavours.
This Pasta Puttanesca recipe is a great balance of strong, bold flavours.
I recommend serving it with a good sprinkle of parsley for that extra freshness at the end.
The anchovies dissolve perfectly into the sauce, so even people who aren’t fans won’t be put off. The capers and olives added a delicious bite, and the touch of red pepper flakes gave it a pleasant kick. It all came together quickly, and the flavours tasted as though they’d been simmering for hours.
The combination of anchovies, capers, and olives gives the sauce a wonderful umami punch, while the red pepper flakes bring a nice warmth. The anchovy oil really adds an extra richness to the sauce, which I loved.
I was blown away by how delicious this Pasta Puttanesca turned out. It’s the perfect mix of salty, tangy, and a little spicy.
This is definitely one of the best puttanesca recipes I’ve tried, and I’ll be making it again soon.
The tomato-based sauce was bright and tangy, with the capers and olives giving it that briny, salty kick I love in a Puttanesca.