Pasta with Puttanesca Sauce

Name: Pasta with Puttanesca Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 3 cloves garlic (minced); 1 can crushed tomatoes (400 g / 14 oz); 4 fillets anchovies (chopped); 1/2 cup black olives (pitted and chopped); 2 tablespoons capers (rinsed); 1/4 teaspoon red pepper flakes (optional); 1 teaspoon dried oregano; Salt and pepper to taste; 350 grams spaghetti or penne; 1 tablespoon salt (for pasta water)

35 min 4 servings Medium

All Recipes

A robust and savoury pasta dish featuring olives, capers, and anchovies for a rich, tangy flavour.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Pasta with Puttanesca Sauce is a classic Italian dish known for its bold and vibrant flavours. Originating from Naples, this dish combines the briny taste of olives and capers with the umami of anchovies and the freshness of tomatoes. The name 'Puttanesca' has an intriguing history, often attributed to its creation by Neapolitan cooks using readily available pantry items. This dish is perfect for a quick yet satisfying meal that brings the taste of Italy to your table.

Instructions

Prepare the ingredients

Mince the garlic, chop the anchovies, and prepare the olives and capers.

Pro tip: Use a sharp knife to ensure even pieces.

Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

Pro tip: Reserve some pasta water to adjust the sauce consistency if needed.

Heat the olive oil

In a large skillet over medium heat, add the olive oil and garlic. Sauté until the garlic is fragrant, about 1 minute.

Pro tip: Do not let the garlic burn; it should remain light golden.

Add anchovies and olives

Add the anchovies and chopped olives to the skillet. Stir for 2-3 minutes until the anchovies dissolve.

Pro tip: Anchovies will melt into the oil, adding depth to the sauce.

Stir in tomatoes and capers

Add the crushed tomatoes, capers, red pepper flakes, and oregano. Simmer for 10 minutes, stirring occasionally.

Pro tip: Adjust seasoning with salt and pepper after tasting.

Combine pasta and sauce

Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water to reach desired consistency.

Pro tip: Ensure all pasta is well-coated for maximum flavour.

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Tips & Tricks

Use high-quality canned tomatoes for the best sauce.
Rinse the capers well to remove excess salt.
Chop olives and anchovies finely to distribute their flavour evenly.
Cook pasta al dente for the perfect texture.

Frequently Asked Questions

What is Puttanesca sauce made of?

Puttanesca sauce is made from tomatoes, olives, capers, anchovies, garlic, and olive oil.

Can I make Puttanesca sauce in advance?

Yes, you can make the sauce up to three days in advance and store it in the refrigerator.

What type of pasta is best for Puttanesca sauce?

Spaghetti or penne are commonly used for Puttanesca sauce, but other shapes like linguine also work well.

Is Puttanesca sauce spicy?

Puttanesca sauce has a hint of spice from red pepper flakes, but you can adjust or omit them based on your preference.

How long does it take to make Puttanesca sauce?

The sauce takes about 20 minutes to cook, making it a quick and easy option.

Serving Suggestions

Serve Pasta with Puttanesca Sauce with a sprinkle of freshly grated Parmesan cheese and a side of crusty bread to soak up the delicious sauce. Pair it with a light red wine like Chianti or a crisp white like Pinot Grigio. This dish can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of water if the sauce thickens too much.