Pasta Puttanesca
Bold, briny, and full of Italian flavor, this Pasta Puttanesca comes together in 30 minutes using pantry staples like olives, capers, and anchovies.
Equipment
- large pot for boiling pasta
- skillet for sauce
- wooden spoon
- colander for draining pasta
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 3–4 anchovy fillets, chopped
- 2 tbsp tomato paste
- 1/2 tsp red pepper flakes
- 1 can crushed tomatoes (28 oz)
- 2 tsp dried oregano
- 2 tbsp small capers
- 3/4 cup pitted olives, roughly chopped (black or green)
- 1 lb spaghetti or linguine
- to taste salt
- for drizzling extra virgin olive oil
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil.
- In a large skillet, heat olive oil and cook onions until soft.
- Add anchovies and garlic; cook until fragrant.
- Stir in tomato paste, crushed tomatoes, oregano, red pepper flakes, olives, and capers.
- Simmer sauce for 10–15 minutes.
- Cook pasta until al dente; reserve ½ cup water.
- Add parsley to sauce; toss pasta with sauce, adding pasta water as needed.
- Serve with a drizzle of olive oil and parsley.
Notes
Use anchovies for depth, they melt into the sauce.
Make vegan by swapping anchovies for soy sauce or miso paste.
Store in fridge up to 3 days; reheat gently on stove.
Freeze sauce up to 2 months; thaw and reheat before serving.
Make vegan by swapping anchovies for soy sauce or miso paste.
Store in fridge up to 3 days; reheat gently on stove.
Freeze sauce up to 2 months; thaw and reheat before serving.
Nutrition
Calories: 420kcalCarbohydrates: 62gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 760mgPotassium: 560mgFiber: 5gSugar: 8gVitamin A: 750IUVitamin C: 12mgCalcium: 60mgIron: 3mg