Pasta alla Puttanesca is one of the classic Italian recipes that can be on your table in under 30 minutes! I personally love this pasta for its briny and umami flavor, and you can make it with pantry ingredients, so what is easier than that?
But why it is called pasta alla puttanesca? Tradition tells this was the pasta that prostitute were used to eat in between clients as it is quick to make, whatever is the origin of this dish, surely it is worth trying as it is delicious!
Why you will love this recipe
– Easy to make in less than 30 minutes, it is your go to meal when you are in a hurry.
-Puttanesca Sauce is salty, briny and with its umami flavor is delicious both with pasta and paired with fresh fish or some vegetables such as cauliflower or eggplant.
– It is one of the classic staples Italian pasta recipes.
Ingredients for Pasta alla Puttanesa
To make this recipe you will need:
Extra Virgin Olive Oil: possibly a good brand of medium intensity that will accentuate the tomato-based puttansca sauce.
Anchovy fillet: use 4 to 8. 4 anchovies will melt into the sauce, if you add more you will add layers of deeper flavor, taking the umami to the next level. I suggest to start with 4 and thene eventually add more based on your flavor.
Red pepper flakes: This is optional, but I recommend it! Add a teaspoon only that will add a kick to the sauce.
Fresh garlic: add 4 to 5 cloves whole to the oil and remove them before adding all the rest of the ingredients.
Canned whole San Marzano tomatoes – 1 28-ounce can of good San Marzano tomatoes, which are known for their sweetness and mild acidity. Chopped canned tomatoes will also work.
Pitted black olives, sliced – Olives add brininess to the puttanesca sauce. I recommend using small Italian olives, if you cannot find them Kalamata will work fine.
Capers – Capers work with the olives to add more flavor and tang.
Dried oregano – to add some earthiness.
Fresh parsley – A generous ½ cup of chopped parsley is the finishing touch to add color and bright flavor.
`Pasta: Usually this pasta recipe is served with long shape pasta, so i recommend spaghetti or linguine.
How to make Spaghetti alla Puttanesca
Place a pot of water on the stove over medium heat and bring it to rooaring boil.In the meantime make the pasta sauce
First you’ll heat the extra virgin olive oil in a large skillet over medium heatand add 4 to 5 cloves of garlic and 4 anchovy fillets. Stir the anchovies until they’ve almost melted into the oil. Add the red pepper flakes. After you’ve cooked the garlic for just about a minute (don’t let it burn!) remove it, and add the olives and capers, stir, and then add the tomatoes. I like to give the olives a rough chop so they distribute more evenly in the sauce but you can keep them whole if you like. I usually use whole tomatoes and crush them by hand in a bowl before adding them to the sauce. Whole tomatoes tend to have more flavor than crushed, but crushed or chopped will work too! Once the tomatoes are in, season the sauce with salt and pepper and let it simmer for a bit. Remember, there are lots of salty ingredients in the sauce already so go easy on the salt!
Once the water is boiling, add 1 handful of salt, then once dissolved add the pasta and cook it accordingly to the package instructions until “al dente”.
Reserve half cup of pasta cooking water, drain the pasta and add it to the puttanesca tomato sauce. Add a bit of the pasta cooking water, mix it until well combined and sprinkle it with fresh parsley. Serve it and enjoy it! Mangia!
More similar recipes
Mussels Spaghetti with Spicy Cherry Tomatoes
Gemelli Pasta with Leek and Mushrooms
What to serve with Pasta alla Puttanesca
Ideal is a bright salad, or some baked mussels. A bruschetta with peppers, mozzarella and anchovies will also be great to pair it with this recipe.
You can serve this pasta as primi, followed by a sea bream baked.
If you want to make this pasta more nutritious you can add some sardines, tuna or salmon to add extra protein.
Which wine to serve with Puttanesca Sauce
Pasta alla Puttanesca recipe calls for a white wine, bright and fresh. I recommend a Pinot Grigio from Friuli or a Vespaiolo from the Veneto region.
If you try this recipe and you liked it, please leave a star review below! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.
Ingredients
- ¾ pound pasta spaghetti, linguine
- 3 cloves garic
- 1/2 cup black olives pitted
- 1/4 cup capers
- 4 fillet anchovies
- 1 tsp chili flakes
- 1/2 cup parsley chopped
- 4 tbsp olive oil extra virgin
- 1 tbsp sea salt rock
- 1 can tomatoes whole peeled
Instructions
- Place a pot of water on the stove over medium heat and bring it to rooaring boil.In the meantime make the pasta sauce
- First you'll heat the extra virgin olive oil in a large skillet over medium heatand add 4 to 5 cloves of garlic and 4 anchovy fillets. Stir the anchovies until they've almost melted into the oil.
- Add the red pepper flakes. After you've cooked the garlic for just about a minute (don't let it burn!) remove it, and add the olives and capers, stir, and then add the tomatoes.
- Once the tomatoes are in, season the sauce with salt and pepper and let it simmer for a bit. Remember, there are lots of salty ingredients in the sauce already so go easy on the salt!
- Once the water is boiling, add 1 handful of salt, then once dissolved add the pasta and cook it accordingly to the package instructions until "al dente".
- Reserve half cup of pasta cooking water, drain the pasta and add it to the puttanesca tomato sauce. Add a bit of the pasta cooking water, mix it until well combined and sprinkle it with fresh parsley. Serve it and enjoy it! Mangia!
Nutrition
