Speedy Puttanesca Pasta
A classic Italian pasta dish, known for its bold flavors and quick preparation, featuring pantry staples like crushed tomatoes, olives, capers, and anchovies.
Ingredients
- 400 gram spaghetti or your favorite pasta
- 2 tablespoon olive oil
- 3 clove garlic minced
- 2 fillet anchovies finely chopped (optional but recommended)
- 1 can (400g) crushed tomatoes diced tomatoes work too
- 0.5 cup pitted black olives roughly chopped
- 2 tablespoon capers drained
- 0.25 cup fresh parsley chopped (for garnish)
- to taste salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and chopped anchovies (if using) and cook for 1-2 minutes until fragrant and the anchovies have dissolved.
- Add the crushed tomatoes, olives, and capers to the skillet. Stir well and bring the sauce to a gentle simmer. Cook for 8-10 minutes, allowing the flavors to meld.
- Drain the cooked pasta, reserving about half a cup of the pasta water. Add the pasta directly to the sauce in the skillet. Toss to coat thoroughly, adding a splash of reserved pasta water if needed to create a smoother sauce.
- Season with salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley before serving hot.
Notes
For a vegetarian version, simply omit the anchovies; the sauce will still be delicious. Add a pinch of red pepper flakes for an extra kick. Serve with a sprinkle of fresh parsley and crusty bread for dipping in the rich sauce. This recipe scales easily for more servings.