Pasta Puttanesca is a zesty Italian dish that’s simple and full of flavor. It features pasta, tomatoes, olives, capers, and garlic, creating a wonderful, bold taste!
Making it is quick, so it’s perfect for busy weeknights. Plus, you get to enjoy that delightful aroma wafting through your kitchen. Trust me, you’ll want seconds! 😋
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti is great here, but you can swap it for any pasta you like, such as linguine or even gluten-free options if needed. I often use whole wheat spaghetti for extra fiber.
Garlic: Fresh garlic adds amazing flavor, but if you’re in a pinch, garlic powder works too—just use about 1/4 teaspoon for every clove. I just love the aroma of fresh garlic while it cooks!
Anchovy Fillets: Anchovies give a rich depth to the sauce. If you’re not a fan or want to make it vegetarian, consider using miso paste for umami flavor instead. A little goes a long way!
Kalamata Olives: Their tanginess is key. If they’re unavailable, black olives can be a good substitute, although they’ll be milder. Personally, I always prefer the intense flavor of Kalamata.
Cape Capers: These little flavor bombs add saltiness and tang. If you can’t find them, you can skip them, but your sauce might miss some of its zing.
How Do I Ensure My Pasta is Perfectly Cooked?
Cooking pasta to just the right texture can be tricky, but it’s simple once you have a method. Here are my tips for perfect pasta every time:
- Always use a large pot with plenty of water. This prevents the pasta from sticking together.
- Add a good amount of salt to the boiling water; it should taste like the sea. This enhances the pasta’s flavor.
- Follow the package instructions for cook time, but start testing for doneness 1-2 minutes earlier. You want it “al dente,” which means it should have a slight bite.
- Don’t forget to reserve that pasta water! It helps make your sauce creamy and helps it cling to the spaghetti.
How to Make Pasta Puttanesca
Ingredients You’ll Need:
For the Pasta:
- 12 oz (350 g) spaghetti
For the Sauce:
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 6 anchovy fillets, finely chopped
- 1 (28 oz) can crushed tomatoes or whole peeled tomatoes, crushed by hand
- 1 cup Kalamata olives, pitted and halved
- 2 tbsp capers, rinsed
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Optional: 1 tsp dried oregano
How Much Time Will You Need?
This delicious Pasta Puttanesca takes about 30 minutes to prepare and cook. It’s perfect for a quick weeknight dinner or when you want to impress guests with something simple yet flavorful!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add the spaghetti and cook according to the package directions or until al dente. Remember to reserve about 1 cup of the pasta cooking water before you drain it, as this will help your sauce stick later!
2. Prepare the Sauce:
While the spaghetti is cooking, grab a large skillet and heat the olive oil over medium heat. When the oil is hot, add the minced garlic, chopped anchovy fillets, and red pepper flakes. Cook for about 2 minutes, stirring often, until the garlic is fragrant and the anchovies have dissolved into the oil.
3. Add Tomatoes and Simmer:
Now, stir in the crushed tomatoes and, if you’d like, the optional dried oregano. Let the sauce simmer for about 10 minutes. This allows the flavors to blend beautifully and the sauce to thicken a bit. If it gets too thick, just add a splash of reserved pasta water!
4. Mix in the Olives and Capers:
Add the halved Kalamata olives and rinsed capers to the sauce. Stir them in and let everything simmer together for another 2-3 minutes. This is when the sauce really starts to come alive!
5. Season and Combine:
Before the fun mixing, season your sauce with salt and black pepper to taste. Remember, the anchovies, olives, and capers can be salty, so taste it first! Toss the drained spaghetti into the skillet with the sauce, and mix well to ensure all the pasta is coated. Add some of the reserved pasta water a little at a time until the sauce reaches your desired consistency.
6. Add Fresh Parsley and Serve:
Remove the skillet from heat, and stir in the chopped fresh parsley for a burst of color and flavor. Serve your Pasta Puttanesca immediately, maybe garnishing with extra parsley if you like. Enjoy this bold, savory dish that’s sure to delight!
Can I Use Whole Wheat Pasta Instead of Regular Spaghetti?
Absolutely! Whole wheat pasta provides extra fiber and a nuttier flavor, making it a great substitute. Just keep an eye on the cooking time, as it may take slightly longer to reach that perfect al dente texture.
What If I Don’t Have Anchovies?
No worries! If you’re looking to make a vegetarian version or simply don’t like anchovies, you can use a teaspoon of miso paste or a splash of soy sauce to add that umami flavor to your sauce instead.
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 it up on the stove with a splash of water or broth to loosen up the sauce.
Can I Add Other Vegetables to the Sauce?
Definitely! Feel free to add vegetables like bell peppers, zucchini, or spinach for extra nutrients and flavor. Just sauté them with the garlic and anchovies at the beginning to cook them through before adding the tomatoes.
