Pasta Puttanesca
This pasta puttanesca is a quick, bold Italian meal made with simple ingredients. The rich tomato sauce, flavored with garlic, anchovies and capers, clings beautifully to long pasta.
Servings: 4
Equipment
Ingredients
- 28 Ounces San Marzano tomatoes canned
- 4 Tablespoons extra virgin olive oil
- 1 shallot thinly sliced
- 4 Cloves garlic peeled and minced
- ¼ Teaspoon dried oregano
- 1 Pinch red pepper flakes
- 2 Tablespoons capers non-pareil
- ½ Cup kalamata olives pitted, roughly chopped
- 8 Filets anchovies minced
- ½ Teaspoon sea salt
- ¼ Teaspoon black pepper freshly ground
- 10 Ounces spaghetti or other long pasta like bucatini or linguine
- fresh parsley minced, for optional garnish
Instructions
- Empty the canned tomatoes into a large bowl and crush into small pieces with your hands. Breaking tomatoes by hand keeps texture rustic and prevents over-processing, which can make them watery and metallic. Keep the tomatoes submerged in the liquid while squeezing so they burst into the bowl, not your kitchen. If you prefer a smoother sauce, pulse gently in a blender, but don’t overdo it.
- Set aside.
- Heat olive oil in a large skillet over medium heat. Add the shallot and sauté for 2 to 3 minutes until softened.
- Add the garlic, oregano, red pepper flakes, capers, olives, and anchovies.
- Sauté 2 to 3 minutes to allow the flavors to develop. Let the anchovies melt into the warm oil; they disappear and leave umami behind. If you’re nervous about a fishy flavor, cook 15 to 30 seconds longer until they fully dissolve.
- Add the crushed tomatoes, salt and pepper.
- Stir well and simmer for 10 to 12 minutes until lightly thickened.
- Meanwhile, cook pasta in salted water according to package directions until just shy of al dente.
- Reserve 1 cup pasta water, then drain.
- Add the pasta to the sauce and toss well to coat.
- Cook over low heat, tossing frequently, until pasta is well coated in sauce.
- Add reserved pasta water as needed.
- Serve garnished with parsley if liked.
Notes
Don’t skip the anchovies: They dissolve completely and add savory depth.
Add spice gradually: Red pepper strength varies by brand.
Simmer to concentrate: I find 10 to 12 minutes is enough to tighten the sauce and deepens complexity. Too fast and the sauce stays sharp; too long and it thickens too much. Aim for glossy and spoon-coating.
Cook pasta in salted water: It enhances flavor from the inside. Keep a little of the starchy pasta cooking water in case you need to thin the sauce later.
Thinning the sauce: Add the reserved pasta water gradually if using. You may not need any pasta water. If your sauce has reduced too much, add a quarter cup at a time until the sauce reaches your preferred consistency.
Finish in the sauce: Tossing pasta in the skillet helps everything blend.
Add spice gradually: Red pepper strength varies by brand.
Simmer to concentrate: I find 10 to 12 minutes is enough to tighten the sauce and deepens complexity. Too fast and the sauce stays sharp; too long and it thickens too much. Aim for glossy and spoon-coating.
Cook pasta in salted water: It enhances flavor from the inside. Keep a little of the starchy pasta cooking water in case you need to thin the sauce later.
Thinning the sauce: Add the reserved pasta water gradually if using. You may not need any pasta water. If your sauce has reduced too much, add a quarter cup at a time until the sauce reaches your preferred consistency.
Finish in the sauce: Tossing pasta in the skillet helps everything blend.
Nutrition
Calories: 460kcal | Carbohydrates: 64g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 683mg | Potassium: 680mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1735IU | Vitamin C: 29mg | Calcium: 57mg | Iron: 2mg
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