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Authentic Italian Pasta Puttanesca Recipe
Pasta Puttanesca is a classic Italian dish known for its bold, savory flavors and simple ingredients. This authentic puttanesca recipe originates from Southern Italy and features al dente pasta tossed in a rich, briny sauce made with tomatoes, garlic, olives, capers, and anchovies.The combination of these ingredients creates a perfect balance of salty, tangy, and slightly spicy flavors, making pasta puttanesca a favorite among pasta lovers worldwide. Quick to prepare and packed with Mediterranean flair, this dish is ideal for a cozy dinner at home or for impressing guests with its robust and unforgettable taste.
Ingredients
- 350 g spaghetti or linguine - 12 oz
- 400 g peeled tomatoes such as San Marzano, cherry, or grape tomatoes, either fresh or canned - 14 oz
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- 5 anchovies fillets in oil
- 150 g large black olives - 5 oz, whole or pitted
- 3 tablespoons salted capers
- 1 sprig fresh parsley
- 1 chili pepper - fresh or dried
- salt to taste
Instructions
- Start by preparing the tomatoes. If using fresh tomatoes, blanch them in boiling water for 2-3 minutes, then peel off the skin. If using canned peeled tomatoes, simply drain them and discard the sauce.
- If using whole olives, remove the pits. Don’t worry if they break during this process—they will be roughly chopped anyway. If using pitted olives, cut them in half, and set a few whole ones aside for garnish.
- Finely chop the garlic clove.
- Rinse the capers under cold running water for a few minutes to remove excess salt and slightly rehydrate them. Then, finely chop the fresh parsley.
- In a large skillet, heat extra virgin olive oil over medium heat. Add the desalted capers, chopped garlic, chopped olives, anchovy fillets, and a whole chili pepper.
- Sauté for about 3-4 minutes, stirring continuously, until the anchovies have completely dissolved into the oil, creating a rich umami base.
- Now add the peeled tomatoes and crush them gently with a fork. Taste the sauce before adding salt—since olives, capers, and anchovies are already salty, extra seasoning may not be necessary.
- Let the sauce simmer for about 5 minutes, stirring occasionally. Finally, stir in the chopped parsley for a fresh finishing touch.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, but drain it 3 minutes before it reaches al dente, as it will finish cooking in the sauce.
- Transfer the partially cooked spaghetti directly into the pan with the Puttanesca sauce. Toss well and cook for the final 3 minutes, allowing the pasta to fully absorb the flavors.
- Serve immediately, garnished with extra chopped parsley and a few whole olives. Pasta Puttanesca is ready—buon appetito!
Nutrition
Serving: 100gCalories: 534kcalCarbohydrates: 72gProtein: 14gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 3mgSodium: 768mgPotassium: 510mgFiber: 6gSugar: 6gVitamin A: 1119IUVitamin C: 31mgCalcium: 61mgIron: 2mg
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