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A classic Italian-American pasta bursting with bold flavors. The sauce, rich with tomatoes, briny olives, capers, and savory anchovies, comes together in the time it takes to boil the pasta. A perfect weeknight dinner that's full of punch.
For 4 servings
Cook the Pasta
Build the Flavor Base
Simmer the Sauce
A classic Italian-American pasta bursting with bold flavors. The sauce, rich with tomatoes, briny olives, capers, and savory anchovies, comes together in the time it takes to boil the pasta. A perfect weeknight dinner that's full of punch.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 766.45 calories per serving with 39.42g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Serve
Omit the anchovies. To replicate the umami flavor, add 1 tablespoon of miso paste or a finely chopped sun-dried tomato when you sauté the garlic.
Stir in a can of high-quality, oil-packed tuna (drained) along with the olives and capers for a heartier meal.
While spaghetti is classic, this robust sauce pairs well with other long pasta shapes like linguine or bucatini, or short shapes like penne or rigatoni.
Add a teaspoon of dried oregano with the red pepper flakes for another layer of classic Italian flavor.
The cooked tomatoes in the sauce are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain cancers and improved heart health.
Extra virgin olive oil and Kalamata olives provide monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Garlic, a key aromatic in the sauce, contains allicin, a compound with potential anti-inflammatory and immune-boosting properties.
A typical serving of this Pasta Puttanesca contains approximately 550-600 calories, primarily from the pasta and olive oil. The exact number can vary based on specific ingredients used.
Yes, it can be part of a healthy diet. It's rich in lycopene from tomatoes, healthy monounsaturated fats from olive oil, and allicin from garlic. However, it is high in sodium due to the anchovies, capers, and olives, so it should be consumed in moderation, especially by those monitoring their salt intake.
Absolutely. To make it vegetarian, you can omit the anchovies. For a similar savory depth, try adding 1 tablespoon of miso paste, a few chopped sun-dried tomatoes, or a teaspoon of soy sauce to the garlic and oil.
The name's origin is debated, but the most common story translates it to 'in the style of the prostitute.' The theory is that it was a quick, easy, and fragrant dish made from common pantry staples that could be thrown together between clients.
Yes, the puttanesca sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop before tossing with freshly cooked pasta.
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