Pasta Puttanesca
Bold and comforting in the best way, puttanesca sauce takes a few pantry staples. Spaghetti is the most traditional, but any long, thin pasta would work here, like linguine or vermicelli. The anchovies melt into the sauce and infuse it with an addictive umami quality. I promise it's not at all "fishy," but feel free to start with 4 if you're at all nervous.
Servings: 6 , as as starter
Ingredients
- 1/4 cup extra virgin olive oil
- 4 to 8 anchovy fillets (use 4 for a milder flavor)
- 1 teaspoon red pepper flakes (optional)
- 4 to 5 large garlic cloves, minced
- 1 (28-ounce) can whole peeled tomatoes (I like San Marzano)
- 1/2 cup pitted Kalamata olives, sliced
- 3 tablespoons capers
- 2 teaspoons dried oregano
- 3/4 pound spaghetti
- Kosher salt
- 1/2 cup chopped parsley
Instructions
- Soften the anchovies. Heat the olive oil in a large, deep pan over medium heat. When it shimmers, add the anchovy fillets and red pepper flakes (if using). Cook for about 2 minutes or so, tossing the anchovies around. They will somewhat melt into the oil, infusing it with flavor.
- Continue building the flavor. Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, half of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
- Reduce the sauce. Turn the heat to medium low and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes, or until thickened to your liking.
- Meanwhile, cook the pasta. Bring a large pot of water to a boil. When boiling, salt the water generously and add the pasta. Cook to al dente according to package instructions. Reserve a cup of pasta water before draining.
- Combine. Transfer the pasta to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
- Finish and serve. Divide the pasta among your serving bowls. Garnish with the remaining olives and capers and the fresh parsley. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, pasta, oregano, and olives used in this recipe.
- Getting ahead: Make the sauce one or two nights ahead and store it in the fridge in a tight-lid glass jar. When you're ready, warm up the sauce over medium heat and cook the spaghetti, then toss the cooked pasta in the sauce, adding the pasta’s starchy cooking water as necessary.
- Storage: For the best flavor and texture, only combine as much pasta and sauce as you plan to eat right away. Store any leftover sauce separately in the fridge for up to 5 days, then reheat and mix with freshly cooked pasta before serving.
Nutrition
Calories: 343.5kcal | Carbohydrates: 50g | Protein: 9.8g | Fat: 12.2g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 8.1g | Cholesterol: 2.3mg | Sodium: 592.4mg | Potassium: 455.6mg | Fiber: 4.3g | Sugar: 5g | Vitamin A: 742.7IU | Vitamin C: 20.2mg | Calcium: 90.4mg | Iron: 3mg
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