Description
Pasta Puttanesca is a vibrant and flavorful Italian pasta dish featuring a savory sauce made from San Marzano tomatoes, olives, capers, anchovies, garlic, and herbs. This quick and easy recipe combines bold Mediterranean flavors in under 30 minutes, perfect for a comforting weeknight dinner or an impressive meal for guests.
Ingredients
Sauce Ingredients
- 28 Ounces San Marzano tomatoes (canned)
- 4 Tablespoons extra virgin olive oil
- 1 shallot (thinly sliced)
- 4 Cloves garlic (peeled and minced)
- ¼ Teaspoon dried oregano
- 1 Pinch red pepper flakes
- 2 Tablespoons capers (non-pareil)
- ½ Cup kalamata olives (pitted, roughly chopped)
- 8 Filets anchovies (minced)
- ½ Teaspoon sea salt
- ¼ Teaspoon black pepper (freshly ground)
Pasta & Garnish
- 10 Ounces spaghetti (or other long pasta like bucatini or linguine)
- fresh parsley (minced, for optional garnish)
Instructions
- Crush tomatoes: Empty the canned San Marzano tomatoes into a large bowl and crush them into small pieces by hand, ensuring to keep them submerged in the liquid to maintain a rustic texture without over-processing.
- Set aside tomatoes: Set the crushed tomatoes aside for later use.
- Sauté shallots: Heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced shallot and sauté for 2 to 3 minutes until softened and translucent.
- Add aromatics and flavorings: Stir in the minced garlic, dried oregano, red pepper flakes, capers, chopped kalamata olives, and minced anchovies into the skillet.
- Develop flavors: Sauté the ingredients together for 2 to 3 minutes, allowing the anchovies to dissolve into the warm oil and impart umami depth. If you prefer less fishy flavor, cook a bit longer until anchovies fully dissolve.
- Add tomatoes and seasoning: Pour in the crushed tomatoes, then add sea salt and freshly ground black pepper. Stir to combine well.
- Simmer sauce: Let the sauce simmer over medium-low heat for 10 to 12 minutes until it thickens slightly and the flavors meld.
- Cook pasta: Meanwhile, cook the spaghetti in salted boiling water according to package instructions until just before al dente.
- Drain pasta: Reserve 1 cup of pasta cooking water, then drain the pasta.
- Toss pasta with sauce: Add the drained pasta directly into the skillet with the simmered sauce and toss thoroughly to coat each strand.
- Finish cooking: Cook the pasta and sauce together over low heat, tossing frequently, to allow the pasta to absorb flavors and sauce to cling well. Add reserved pasta water as needed to loosen the sauce.
- Garnish and serve: Serve the Pasta Puttanesca garnished with freshly minced parsley if desired for a vibrant, fresh finish.
Notes
- Using San Marzano tomatoes provides the best flavor for an authentic sauce.
- If you prefer a smoother sauce, pulse crushed tomatoes gently in a blender but avoid overprocessing to prevent a watery texture.
- Adjust red pepper flakes to your spice preference.
- Anchovies add umami depth without overpowering; cook until they fully dissolve for mild fishiness.
- Reserve pasta water to adjust sauce consistency and help it cling to pasta.
- Try substituting spaghetti with bucatini or linguine for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
