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
Scale
- 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