Pasta Puttanesca Recipe
Pasta Puttanesca is a vibrant and flavorful Italian dish featuring spaghetti tossed in a savory sauce made from olives, capers, garlic, tomatoes, and red pepper flakes. This quick and easy recipe balances spicy, salty, and tangy notes, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 1 pound spaghetti
- 1 gallon water (for boiling pasta)
- 2 tablespoons salt (for pasta water)
Sauce
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, grated
- ¾ cup black olives, pitted and halved (Gaeta, Kalamata, or other)
- 2 tablespoons capers, rinsed
- ¼ teaspoon red pepper flakes (or to taste)
- 28 ounces (1 large can) whole peeled tomatoes (preferably San Marzano)
- 1 handful flat-leaf parsley, chopped
- Salt and black pepper, to taste
Instructions
- Make the sauce: In a large skillet, warm the olive oil over medium heat. Add the halved olives, rinsed capers, red pepper flakes, and grated garlic.
- Fry gently: Cook the mixture gently for 1 to 2 minutes, stirring frequently to prevent the garlic from burning and allowing the flavors to meld.
- Simmer sauce: Add the whole peeled tomatoes to the skillet. Use a fork to crush the tomatoes, then let the sauce simmer over medium-low heat for 15 minutes.
- Adjust seasoning: Taste the sauce and add salt and black pepper as needed to balance the flavors while the sauce simmers.
- Cook the pasta: Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt. Cook the spaghetti until very al dente, about 3 minutes less than the package instructions. Reserve 2 cups of pasta cooking water before draining.
- Toss pasta in sauce: Add the drained pasta to the sauce along with 1 cup of the reserved pasta water and the chopped parsley. Cook over medium-high heat, tossing continuously for about 2 minutes until the pasta is creamy and perfectly al dente.
- Serve: Plate the pasta and finish with a drizzle of high-quality extra virgin olive oil and a sprinkle of fresh parsley for garnish. Serve immediately.
Notes
- Use good-quality San Marzano tomatoes for a richer sauce flavor.
- Adjust red pepper flakes to control the spiciness to your preference.
- Reserving pasta water is key to creating a creamy sauce that clings well to the pasta.
- For a gluten-free version, substitute the spaghetti with gluten-free pasta.
- This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Keywords: Pasta Puttanesca, Italian pasta, spicy pasta sauce, quick pasta recipe, olives, capers, tomato sauce
Find it online: https://recipeswithria.com/pasta-puttanesca-recipe/
