Description
Pasta Puttanesca is a classic Italian pasta dish featuring a savory and tangy tomato-based sauce with olives, capers, and anchovies. This flavorful and satisfying meal comes together quickly, making it perfect for a weeknight dinner.
Ingredients
Units
Scale
Sauce:
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 3 to 4 canned anchovies, chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons dried oregano
- 2 tablespoons small (non-pariel) capers
- 3/4 cup (95g) pitted olives (black or green), roughly chopped
Additional:
- 1 pound spaghetti, linguine, or fettuccine
- Salt
- Extra virgin olive oil, for drizzling
- 1/4 cup chopped fresh parsley
Instructions
- Heat the pasta water: Bring a large pot of salted water to a boil. While the water is heating, start making the sauce.
- Cook the onions, anchovies, garlic: Heat olive oil in a large sauté pan over medium heat. Cook onions until soft, then add anchovies and garlic.
- Make the sauce: Stir in tomato paste, crushed tomatoes, oregano, chili flakes, olives, and capers. Simmer for 10-15 minutes.
- Cook the spaghetti: Cook pasta in boiling water until al dente. Reserve some pasta water before draining.
- Finish the sauce: Mix parsley into the sauce and add pasta water to adjust consistency.
- Serve: Toss drained pasta with olive oil, sauce, and additional parsley. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 427
- Sugar: 9g
- Sodium: 659mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 72g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 3mg
