Puttanesca pasta with anchovies and olives
Puttanesca pasta features a robust sauce made with anchovies, olives, capers, and tomatoes, creating a hearty yet quick meal. This dish combines bold flavours with simple ingredients for an impressive dinner option.
Cook time 30 min
Prep time 10 min
Ingredients:
16 oz pasta1/4 cup fresh parsley
1/2 cup onion
2 tbsp capers
2 tsp dried oregano
3 garlic cloves
2 tbsp olive oil
2 cans canned tomatoes
3/4 cup olives
1/2 tsp red pepper (spice)
1 tbsp olive oil
2 tbsp canned tomato paste
1 dash salt
3 oz anchovy
Puttanesca pasta is a classic Italian dish packed with bold flavors from anchovies, olives, capers, and a medley of herbs and spices. It's an easy yet gourmet dish that can impress your guests or add a touch of elegance to your weeknight dinner. This recipe maintains its authenticity while being simple enough for any home cook to master.
Instructions:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- In a large skillet, heat 2 tablespoons (27g) of olive oil over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent, about 4-5 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the anchovy fillets and cook, stirring frequently, until the anchovies dissolve into the oil.
- Add the canned tomato paste to the skillet, stirring to combine.
- Pour in the canned tomatoes with their juices, and stir well to combine.
- Add the capers, olives, and oregano, stirring them into the mixture.
- Sprinkle in the red pepper flakes and a dash of salt. Adjust the seasoning to taste.
- Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Add the cooked pasta to the skillet with the sauce.
- Toss the pasta in the sauce to ensure the noodles are evenly coated.
- Remove the skillet from heat and stir in the fresh parsley.
- Drizzle with the remaining 1 tablespoon (14g) of olive oil for extra flavor.
- Serve immediately, garnished with additional chopped parsley if desired.
- Serve the puttanesca pasta hot with a side of crusty bread and a glass of red wine for a complete Italian dining experience.
Puttanesca pasta with anchovies and olives is a flavor-packed dish that strikes the perfect balance between salty, tangy, and savory. Whether you're serving it for a special occasion or a casual meal, this pasta is sure to tantalize your taste buds and leave you craving more. Enjoy it with a sprinkle of fresh parsley and perhaps a glass of your favorite Italian wine.
Puttanesca pasta with anchovies and olives FAQ:
Cook the pasta according to the package instructions until al dente. This usually takes around 8-12 minutes depending on the type of pasta used.
Yes, you can substitute anchovies with capers for a vegetarian option, though it will alter the authentic flavor. Alternatively, use fish sauce sparingly.
You can use any type of brined olives, such as Kalamata or green olives. Choose according to your taste preference; just be mindful of their saltiness.
Store any leftover puttanesca pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
If the sauce is too watery, continue to simmer it uncovered for a few more minutes to allow some of the moisture to evaporate and thicken the sauce.
Cooking Tips:
- Use high-quality canned tomatoes for the best flavor in your sauce.
- Don’t skimp on the anchovies; they dissolve into the sauce and add a rich, umami depth.
- If you prefer a spicier dish, add more red pepper flakes to taste.
- Reserve a cup of pasta water before draining; it can be used to adjust the consistency of the sauce.
- Finish the dish with a drizzle of good olive oil and a sprinkle of freshly chopped parsley for an extra layer of freshness.
Nutrition Facts
1 ServingsCalories 2200kcal
Protein 100g
Carbohydrates 390g
Fiber 40g
Sugar 44g
Fat 70g
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