Pasta Puttanesca
Pasta Puttanesca is the ultimate quick and delicious dish, packed with bold flavours from anchovies, olives, and capers. It’s the kind of meal that feels both comforting and exciting, perfect for when you want something a little bit different! The combination of salty, briny, and tangy ingredients coats every strand of pasta in a luscious, savoury sauce. Bonus points if you drizzle some extra olive oil and top it with fresh basil. It’s a little Italian magic in every bite. Buon appetito!
Ingredients
- 200 g spaghetti (or other long pasta)
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 2 garlic cloves (thinly sliced)
- 3 anchovy fillets (finely minced Notes)
- ¼ cup pitted black olives (preferably in oil, quartered )
- 1 tbsp capers (drained)
- ¼ tsp chili flakes (red pepper flakes)
- 14 oz can crushed tomatoes (or hand-crush whole canned tomatoes) (or hand-crush whole canned tomatoes)
- ¼-½ cup water
- 1 tsp fresh oregano (roughly chopped, substitute with ¼ tsp dried)
- ⅛ tsp kosher salt (or to taste)
- ⅛ tsp black pepper
- ¼ tsp sugar (if needed notes)
- 2 tbsp fresh basil (roughly chopped, for garnishl)
Instructions
- Bring a large pot of water to a boil for the pasta.
- Heat olive oil in a medium skillet over medium-high heat. Add garlic and cook for 15 seconds, until it becomes slightly golden and fragrant
- Add anchovies, capers, olives, and chili flakes. Cook for 1 minute.
- Pour in the crushed tomatoes, then add the 1/2 cup of water into the can, swirl it around to rinse, and pour that into the skillet.
- Stur in oregano, salt, and pepper. Bring to a simmer, then reduce to low heat and cook for 10 minutes, or until the tomato has broken down into a sauce. If you’re not timed with the pasta, turn off the stove.
- Meanwhile, add 2 teaspoons of salt to the boiling water. Cook the pasta according to the package directions.
- Reserve Pasta Water (Note 5): Before draining, scoop out a mugful of pasta cooking water and set it aside. Drain the pasta in a colander.
- Immediately add the pasta into the sauce. Add ¼ cup of reserved pasta water. Toss the pasta in the sauce using two wooden spoons, still on low heat, for about 1 minute or until the sauce clings to the pasta (but still slick and slippery). If the pasta gets too dry, add more pasta cooking water.
- Transfer to warmed bowls. Drizzle with olive oil and sprinkle with fresh basil.
- Serve immediately and enjoy!
Notes
- Serving Tip: For an extra touch, warm your serving bowls in the microwave for about 1 minute before serving. It helps keep the dish hot longer!
- Optional Add-In: For extra flavour, you can add in some diced sundried tomatoes for a little rich, tangy twist to the dish.
- Anchovies: These add depth of flavor and salt without making the sauce taste fishy. They dissolve into the sauce, leaving only a savory richness. If you don’t have anchovies, substitute with 3/4 to 1 teaspoon of anchovy paste.
- Sugar: If your tomatoes are especially sour, add a bit of sugar (taste first!).
- Pasta Cooking Water: The starchy pasta water helps thicken the sauce and makes it cling better to the pasta. Toss the pasta well to ensure it’s evenly coated.
- Storage: Store leftover Pasta Puttanesca in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, warm the pasta in a pan over low heat with a splash of water or olive oil to loosen the sauce. Alternatively, you can microwave it in 30-second intervals, stirring between each, until heated through.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife