Pasta Puttanesca Recipe
🕒 Total Time: 40 minutes
🥄 Servings: 4-6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Extra virgin olive oil |
| 4-6 cloves | Garlic |
| 1 | Anchovy fillet |
| 1/2 tsp | Red pepper flakes |
| 20 | Oil-cured black olives |
| 3 tbsp | Capers |
| 1 can (14 oz) | Diced tomatoes |
| 1 | Black pepper, to taste |
| 1/4 cup | Flat leaf parsley, chopped |
| 1 | Pound spaghetti |
| Optional | Parmigiano-Reggiano cheese, for serving |
| Optional | Romano cheese, for serving |
Instructions:
-
Prepare Ingredients:
- Heat a large skillet over medium heat and add extra virgin olive oil.
- Mince the garlic cloves.
- Chop the anchovy fillet finely.
- Pit and slice the oil-cured black olives.
-
-
Saute Aromatic Base:
- In the heated skillet, add minced garlic, chopped anchovy fillet, and red pepper flakes.
- Saute the mixture until the anchovies melt into the oil and completely dissolve, and the garlic becomes tender, about 3 minutes. Enjoy the delightful aroma wafting through your kitchen!
-
Create the Sauce:
- To the skillet, add the sliced olives, capers, diced tomatoes, black pepper, and chopped parsley.
- Bring the sauce to a gentle bubble, then reduce the heat to low and simmer for 8 to 10 minutes, allowing the flavors to meld beautifully.
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Cook the Pasta:
- While the sauce simmers, cook the spaghetti according to the package instructions until al dente.
- Drain the pasta and reserve about a cup of the pasta water.
-
Combine and Serve:
- Toss the cooked pasta with the prepared sauce, ensuring each strand is coated in the flavorful mixture.
- If desired, serve the Pasta Puttanesca with freshly grated Parmigiano-Reggiano and Romano cheese on the side.
- Additionally, offer some crusty bread at the table to mop up any remaining sauce.
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Optional Serving Suggestion:
- Accompany the Pasta Puttanesca with a simple salad of mixed bitter greens dressed with a drizzle of olive oil and vinegar, seasoned with salt and pepper.
Cook’s Tips:
- Fresh Ingredients: For the best flavor, use fresh garlic, anchovies, and parsley.
- Bulk Olives: Purchase olives from the bulk bins at the market to get just the amount needed for the recipe, saving both money and waste.
Nutritional Information (Per Serving):
- Calories: 2429.7
- Fat: 50.7g
- Saturated Fat: 7.9g
- Cholesterol: 38.2mg
- Sodium: 4154.5mg
- Carbohydrates: 414.5g
- Fiber: 36g
- Sugar: 47.9g
- Protein: 86.4g
Recipe Notes:
Pasta Puttanesca is a flavorful Italian dish known for its bold flavors and simplicity. This recipe combines the briny tang of olives and capers with the umami richness of anchovies and garlic, creating a robust sauce that clings beautifully to each strand of spaghetti. Serve it for a quick and satisfying weeknight dinner or impress guests with its vibrant flavors at your next gathering. Enjoy the tantalizing taste of Pasta Puttanesca straight from your own kitchen!
