Pasta Puttanesca
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
Prepare the Ingredients
Mince 4 cloves of garlic, roughly chop 0.5 cup of Kalamata olives, and finely chop 3 tbsp of fresh parsley. Crush 0.25 tsp of whole black peppercorns.
- Mince 4 cloves of garlic.
- Roughly chop 0.5 cup of Kalamata olives.
- Finely chop 3 tbsp of fresh parsley.
- Crush 0.25 tsp of whole black peppercorns.
TIPPrepping all ingredients before you start cooking, known as 'mise en place,' makes the cooking process much smoother.Boil the Spaghetti
Bring 4 quarts of water to a rolling boil in a large pot. Add 1.5 tsp of salt, then carefully add 1 lb of spaghetti. Cook for 8-10 minutes, or until al dente, stirring occasionally. Reserve 1 cup of pasta water before draining.
TIPThe reserved pasta water is starchy and helps emulsify the sauce, making it cling better to the pasta.Sauté Garlic and Anchovies
Heat 3 tbsp olive oil in a large skillet over medium heat. Add minced garlic and 0.5 tsp red pepper flakes, cooking for 1 minute until fragrant. Stir in 6 anchovy fillets, mashing them until they dissolve into the oil, about 2-3 minutes.
Add Tomatoes and Simmer
Pour in 28 oz whole peeled tomatoes, breaking them up with a spoon. Stir in chopped Kalamata olives and 2 tbsp capers. Simmer gently for 10-15 minutes, allowing flavors to meld and the sauce to thicken.
Combine Pasta with Sauce
Add the drained spaghetti directly to the skillet with the simmering sauce. Toss vigorously to coat the pasta evenly. If too thick, add a splash of reserved pasta water, a tablespoon at a time, until desired consistency is reached.
Garnish and Serve
Remove the skillet from the heat. Stir in the chopped fresh parsley and the crushed black peppercorns. Taste and adjust seasoning if necessary. Divide the pasta among serving bowls and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't fear the anchovies! They melt away, leaving behind a deep, savory umami flavor, not a fishy taste.
- 2Reserving starchy pasta water is the secret to a restaurant-quality sauce. It helps bind the sauce to the pasta.
- 3Use high-quality canned tomatoes, like San Marzano, as they are the heart of the sauce and provide a sweeter, less acidic flavor.
- 4Always taste the sauce before adding salt. The anchovies, olives, and capers are all very salty.
- 5Cook the pasta to 'al dente' (with a slight bite) because it will finish cooking in the hot sauce.
Adapt it for your goals.
Vegetarian/Vegan
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.
Add ProteinAdd Protein
Stir in a can of high-quality, oil-packed tuna (drained) along with the olives and capers for a heartier meal.
Different PastaDifferent Pasta
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.
Extra HerbsExtra Herbs
Add a teaspoon of dried oregano with the red pepper flakes for another layer of classic Italian flavor.
Why this is on our healthy list.
Rich in Lycopene
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.
Heart-Healthy Fats
Extra virgin olive oil and Kalamata olives provide monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Contains Allicin
Garlic, a key aromatic in the sauce, contains allicin, a compound with potential anti-inflammatory and immune-boosting properties.
Frequently asked questions
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.
