Description
Pasta Puttanesca is a classic Italian dish known for its bold, tangy flavors combining olives, capers, anchovies, and tomatoes to create a savory sauce served over spaghetti. This quick and easy recipe features a salty and slightly spicy sauce perfect for a flavorful weeknight dinner.
Ingredients
Scale
Anchovy and Sauce Ingredients
- 1 2oz tin fillet anchovies with oil
- 4 teaspoons minced garlic OR 8 garlic cloves, minced
- 1 teaspoon olive oil
- 1 cup black olives, halved
- 1 cup green olives, halved
- 1 3.5oz jar capers, drained
- 28oz can kitchen ready tomatoes
- 1/2 cup red wine
Pasta
- 1 16oz box spaghetti
Instructions
- Boil Pasta: In a large pot, bring 6 quarts of water to a boil. Once boiling, add a few dashes of salt and the spaghetti. Cook until al dente, about 8 minutes.
- Prepare Sauce Base: While the water heats, start the sauce. In a large skillet over medium-high heat, drain the oil from the tin of anchovies, then add olive oil. Heat until shiny and hot. Roughly chop the anchovies, then add them and minced garlic to the skillet. Cook for 2 to 3 minutes to release flavors.
- Deglaze and Add Ingredients: Deglaze the skillet with red wine, scraping the bottom to lift any browned bits. Add olives, capers, and canned tomatoes. Cook over medium-high heat, stirring occasionally, until the sauce thickens, about 8 to 10 minutes.
- Drain Pasta: When pasta is cooked, reserve about 1 cup of pasta water in case the sauce needs thinning. Then drain the spaghetti.
- Toss and Serve: Return pasta to the large pot and toss with the sauce. Add reserved pasta water if the sauce is too thick. Serve immediately, garnished with freshly grated Parmesan cheese and chopped parsley, if desired.
Notes
- Reserve pasta water to adjust sauce consistency.
- Garnish with Parmesan and parsley for extra flavor.
- Use good-quality canned tomatoes for best taste.
- This sauce can be made spicier by adding red pepper flakes.
- Anchovies dissolve into the sauce, adding umami without a strong fishy taste.
