Pasta Puttanesca is a quick and tasty dish bursting with flavors! Enjoy the rich taste of tomatoes, olives, and capers, all mixed with pasta for a wonderful meal.
This recipe is great for busy days since it comes together in just minutes. I love serving it with a sprinkle of cheese on top—it makes even a simple dinner feel fancy!
Key Ingredients & Substitutions
Pasta: Spaghetti is classic for Puttanesca, but penne works great too. If you want a whole grain option, try whole wheat spaghetti or even gluten-free pasta if needed.
Olive Oil: Use extra virgin olive oil for the best flavor. If you’re out, any other cooking oil will work, but it might change the dish’s essence a bit. I always keep a bottle of good quality olive oil on hand for unique flavors!
Anchovies: They add depth to the dish, but if you’re vegetarian, skip them or use seaweed for a similar umami kick. Anchovy paste is another great, less fishy alternative.
Tomatoes: Canned diced tomatoes are convenient, but fresh ripe tomatoes will lift the dish! If they are in season, they will add brightness and freshness to the sauce.
How Do I Properly Cook the Pasta?
Cooking pasta perfectly is key to this dish! Here are my tips to get it just right:
- Always salt your boiling water well—it should taste like the sea. This is your chance to season the pasta itself.
- Cook it until al dente, which means firm to the bite. This keeps the texture enjoyable even after it’s mixed with sauce.
- Before draining, set aside a cup of pasta water. This starchy water can help adjust the sauce’s thickness when you combine it.
Following these steps will ensure your Pasta Puttanesca turns out wonderfully every time! Enjoy the cooking process—it’s a delicious journey!
How to Make Pasta Puttanesca
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) spaghetti or penne pasta
For the Sauce:
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, adjust to taste)
- 6-8 anchovy fillets, chopped (can substitute with anchovy paste)
- 1 (28 oz/800g) can diced tomatoes
- 1/2 cup pitted black olives, sliced (Kalamata or Gaeta olives recommended)
- 2 tbsp capers, drained
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Fresh parsley, chopped
- Grated Parmesan or Pecorino Romano cheese, for serving (optional)
How Much Time Will You Need?
This recipe will take about 20 minutes total. You’ll need about 10 minutes for preparation and cooking the pasta, and another 10 minutes to make the sauce and combine everything. It’s quick, easy, and absolutely delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente, which means it’s firm to the bite. Don’t forget to reserve about 1 cup of the pasta water before draining the pasta. This starchy water will help your sauce if it needs a little extra moisture!
2. Prepare the Sauce:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic, red pepper flakes (if you’re using them), and chopped anchovy fillets. Cook everything together, stirring occasionally. You want the anchovies to dissolve, and the garlic to become fragrant—this should take about 2-3 minutes. Just be careful not to let the garlic brown!
3. Add the Tomatoes:
Now, add the can of diced tomatoes to the skillet, including all the juices. Let this simmer over medium heat for about 10 minutes. You’re looking to thicken the sauce a bit while blending those delicious flavors.
4. Mix in the Olives and Capers:
Once the sauce has thickened, stir in the sliced black olives and drained capers. Allow the mixture to simmer for another 2-3 minutes to combine the flavors beautifully. Be sure to taste your sauce and, if needed, season it with salt and freshly ground black pepper. Just remember that the anchovies, olives, and capers are already salty, so go easy on the salt!
5. Combine with the Pasta:
Once your pasta is drained, add it directly to the skillet with the sauce. Toss everything together well—this is where the reserved pasta water comes in handy. If your sauce is too thick, add a little pasta water until you get your desired consistency.
6. Serve and Enjoy:
Take it off the heat and it’s time to serve! Dish the Pasta Puttanesca into bowls and garnish with chopped fresh parsley. If you like, sprinkle some grated Parmesan or Pecorino Romano cheese on top. Enjoy your flavorful and vibrant dish!
This Pasta Puttanesca is perfect for a quick dinner or for impressing your friends. Buon Appetito!
Can I Make This Recipe Vegetarian?
Absolutely! You can skip the anchovies entirely or use anchovy paste for a milder flavor. Alternatively, try adding a splash of soy sauce or miso paste for an umami kick without the fish.
What If I Don’t Have Black Olives?
No worries! You can use green olives instead, such as Castelvetrano or Manzanilla olives. Each will bring its unique flavor to the dish!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently on the stove or in the microwave, adding a splash of water or additional olive oil if it looks too dry.
Can I Use Fresh Tomatoes Instead of Canned?
Yes! If you have fresh ripe tomatoes, about 2-3 cups chopped will do. Blanch, peel, and chop them, then use in place of the canned tomatoes, going for a similar cooking time to allow the sauce to thicken.