Pasta Puttanesca: Easy Weeknight Meal
A classic Italian spaghetti dish known for its quick preparation and bold, aromatic tomato sauce featuring garlic, anchovies, capers, and olives.
Ingredients
- 350 gram spaghetti
- 3 cloves garlic minced
- 4 fillets anchovy finely chopped or mashed
- 0.5 cup Kalamata olives pitted and halved
- 2 tablespoons capers rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 0.25 cup fresh parsley chopped (for garnish
- 0.5 teaspoon red pepper flakes or to taste
- 3 tablespoons olive oil
- to taste dash salt
- to taste dash black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
- Add the anchovy fillets to the skillet and cook, stirring and mashing them with a spoon, until they dissolve into the oil, about 2-3 minutes.
- Stir in the crushed tomatoes, Kalamata olives, and capers. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Season with salt and black pepper to taste. (You may not need much salt due to the anchovies and capers).
- Drain the cooked spaghetti and add it directly to the skillet with the sauce. Toss to coat the pasta evenly with the puttanesca sauce.
- Serve immediately, garnished with fresh chopped parsley if desired.
Notes
For a vegetarian version, omit anchovies and add a pinch of smoked paprika for depth. Garnish with fresh parsley or grated Parmesan cheese. Serve with a side salad and crusty bread to soak up the delicious sauce.