The aroma of garlic and anchovies sizzling in olive oil fills the kitchen, instantly whisking you away to a bustling Italian trattoria. The rich, tangy sauce coats al dente spaghetti, promising an explosion of umami flavors that dance across your taste buds. This is puttanesca, a dish that’s as bold as its name and just as memorable.
Every time I whip up a pot of puttanesca, I’m reminded of my first cooking adventure with friends. We gathered for a dinner party, armed with wine and laughter, ready to conquer the culinary world. Little did we know that this simple pasta would steal the show and our hearts.
Why You'll Love This Recipe
- This puttanesca recipe is quick and effortless, perfect for weeknight dinners or surprise guests
- Packed with robust flavors from tomatoes and olives, it’s visually stunning on any plate
- Plus, it’s versatile enough for a cozy family meal or an elegant dinner party
The enthusiastic cheers from my friends when they tasted it were priceless. It turned into our go-to recipe for every gathering.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Spaghetti: Use high-quality dried spaghetti; it holds the sauce beautifully and cooks perfectly al dente.
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Garlic: Fresh garlic cloves provide an aromatic kick; the more, the merrier!
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Anchovy Fillets: These little fish add depth; don’t worry; they melt into the sauce.
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Canned Whole Tomatoes: Opt for San Marzano tomatoes if you can find them; their sweetness is unmatched.
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Black Olives: Use kalamata or gaeta olives for a briny contrast that enhances every bite.
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Capers: These tiny flavor bombs add zing; rinse them well before using to reduce saltiness.
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Fresh Parsley: Chopped parsley brightens up the dish; it adds a pop of color too!
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Olive Oil: A good quality extra virgin olive oil elevates the overall flavor profile.
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Red Pepper Flakes: Adjust this according to your heat preference; it gives a nice kick!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Pasta Water: Bring a large pot of salted water to a boil while you gather your ingredients. Once boiling, add spaghetti and cook until al dente according to package instructions.
Sauté Aromatics: In a skillet over medium heat, warm olive oil and add minced garlic and anchovies. Cook until fragrant and anchovies dissolve into the oil.
Add Tomatoes & Simmer: Pour in canned tomatoes with juices. Crush them slightly with a spoon. Let simmer for about 15 minutes until thickened and bubbly.
Incorporate Flavor Boosters: Stir in olives, capers, and red pepper flakes. Simmer for another 5 minutes while stirring occasionally to meld all those wonderful flavors together.
Toss with Spaghetti: When pasta is ready, drain (reserve some pasta water) and add it directly into the skillet with sauce. Toss well to coat everything evenly.
Finish & Serve**: If needed, add reserved pasta water for desired consistency. Garnish with fresh parsley before serving hot!
Puttanesca is not just pasta; it’s a symphony of flavors that transports you straight to Italy without leaving home. The best part? It’s ready in no time! Perfect for those nights when you want comfort food but don’t have hours to spend in the kitchen.
So grab your pan, channel your inner Italian chef, and let’s get cooking!
You Must Know
- This puttanesca recipe combines bold flavors and aromas, making it a quick weeknight dinner
- Embrace the salty punch of olives and capers that elevate the dish
- Your kitchen will smell divine as this sauce simmers, promising a delightful meal without much fuss
Perfecting the Cooking Process
Start by sautéing garlic and anchovies in olive oil until fragrant, then add tomatoes and simmer while boiling pasta. This sequence ensures optimal flavor development and timing.
Add Your Touch
Feel free to swap spaghetti for zoodles or add extra veggies like bell peppers for a twist. Customize the heat with red pepper flakes or fresh herbs for added freshness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave, adding a splash of water to maintain moisture.
Chef's Helpful Tips
- When making puttanesca, always taste as you go; adjustments can make a huge difference
- Using quality canned tomatoes enhances flavor immensely
- Don’t skimp on olive oil; it brings richness and depth to the sauce
Creating this puttanesca dish reminded me of my Italian grandmother, who always said, “If it doesn’t smell amazing, it’s not done yet.” Her wisdom rings true every time I cook!
FAQ
What is puttanesca sauce made of?
Puttanesca sauce typically includes tomatoes, olives, capers, garlic, and anchovies.
Can I make puttanesca vegetarian?
Absolutely! Simply omit anchovies and use vegetable broth for rich flavor.
How long does puttanesca last in the fridge?
Puttanesca can be stored in the fridge for up to three days without losing flavor.
Classic Puttanesca Pasta
Experience the bold flavors of Italy with this classic puttanesca pasta dish. Bursting with the rich essence of garlic, anchovies, and olives, this quick and easy recipe promises a delightful dining experience. With spaghetti coated in a savory tomato sauce, it’s perfect for weeknight dinners or special occasions. Ready in just 30 minutes, this dish will transport you straight to a charming Italian trattoria.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 12 oz spaghetti
- 4 cloves garlic, minced
- 2 anchovy fillets, finely chopped
- 28 oz canned whole tomatoes (preferably San Marzano)
- 1 cup black olives (such as Kalamata), pitted and sliced
- 2 tbsp capers, rinsed
- ¼ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- ½ tsp red pepper flakes (adjust to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
- In a skillet over medium heat, add olive oil, minced garlic, and chopped anchovies. Sauté until fragrant and the anchovies dissolve.
- Pour in the canned tomatoes with their juices and crush them slightly with a spoon. Simmer for about 15 minutes until thickened.
- Stir in olives, capers, and red pepper flakes. Simmer for an additional 5 minutes.
- Drain the spaghetti (reserve some pasta water) and add it to the skillet. Toss well to coat everything evenly.
- If needed, add reserved pasta water for desired consistency. Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 525
- Sugar: 7g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg
