Description
Pasta Puttanesca is a classic Italian pasta dish with a bold and savory sauce. This recipe features tomatoes, olives, capers, anchovies, garlic, and chili flakes, creating a flavorful and satisfying meal.
Ingredients
Scale
- 400g spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 6 anchovy fillets, chopped
- 1/2 teaspoon red chili flakes
- 400g canned chopped tomatoes
- 80g black olives, pitted and sliced
- 2 tablespoons capers, drained
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic, anchovy fillets, and red chili flakes. Sauté for 2-3 minutes until fragrant and anchovies dissolve.
- Add the chopped tomatoes to the skillet. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the black olives and capers. Cook for another 2-3 minutes. Season with salt and black pepper to taste.
- Add the drained spaghetti to the sauce and toss well to combine. Cook for 1-2 minutes to let the flavors meld.
- Serve hot, garnished with chopped fresh parsley.
Notes
- Anchovies provide umami flavor and are not distinctly fishy in the final dish.
- Adjust chili flakes to your spice preference.
- Black olives are traditional, but green olives can be used as a substitute.
- The sauce can be made ahead and tastes even better the next day.
- If the sauce is too thick, add a little pasta water. If too thin, simmer longer.
- Gluten-free pasta can be used for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 0g
- Sodium: 0mg
- Fat: 13g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 0mg