Pasta Puttanesca

Pasta Puttanesca is a traditional Italian pasta dish that originated in Naples. Its known  for its bold and flavorful combination of  ingredients.

The key ingredients in Pasta Puttanesca are tomatoes, olives, capers, garlic, and anchovies. These ingredients come together to create a robust and savory sauce that packs a punch of flavor. The dish is known for its bold and briny taste, thanks to the combination of the salty olives and capers with the umami-rich anchovies.

To prepare Pasta Puttanesca, the sauce is typically made by sautéing garlic in olive oil, then adding anchovies and red pepper flakes for a bit of heat. Crushed tomatoes are added to the pan and simmered until the sauce thickens slightly. The olives, capers, and fresh herbs, such as oregano or marjoram, are added towards the end to preserve their flavors.

Once the sauce is ready, the pasta, usually spaghetti, is cooked separately until al dente. The cooked pasta is then tossed in the Puttanesca sauce, allowing the flavors to coat each strand of pasta. Some of the pasta cooking water is reserved to adjust the consistency of the sauce and help it adhere to the pasta better.

Pasta Puttanesca is a versatile dish that can be enjoyed on its own or paired with a variety of proteins like grilled chicken or shrimp. It’s a quick and satisfying meal that showcases the vibrant flavors of the Mediterranean. Whether you’re a fan of bold and tangy flavors or looking for a new pasta dish to try, Pasta Puttanesca is a delicious choice that is sure to delight your taste buds.

SERVES: 4

INGREDIENTS:

• Kosher salt
• 3 Tbs. extra-virgin olive oil
• 4 large cloves garlic, minced
• 3 oil-packed anchovy fillets, finely chopped (scant 1 Tbs.)
• ¼ tsp. crushed red pepper flakes
• 1 28-oz. can crushed tomatoes
• 1 lb. dried spaghetti
• ½ cup pitted brine-cured black olives, such as Kalamata, coarsely chopped
• 2 Tbs. nonpareil capers, rinsed and drained
• 1 Tbs. chopped fresh oregano or marjoram
• Freshly ground black pepper

INSTRUCTIONS:

1. Bring a large pot of well-salted water to a boil over high heat.
2. Meanwhile, heat 1 Tbs. of the olive oil with the garlic in a 3-quart saucepan over medium heat. Cook, stirring frequently, until the garlic is sizzling, about 2 minutes. Add the anchovies and red pepper flakes and cook, stirring frequently, until the garlic is very pale golden, 1 to 2 minutes more. Stir in the tomatoes. Increase the heat to medium-high, bring to a boil, and then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is slightly thickened, 8 to 10 minutes.
3. After adding the tomatoes to the pan, add the pasta to the boiling water and cook according to the package directions until al dente.
4. When the tomato sauce is ready, add the olives, capers, and oregano and stir. Simmer until just heated through, about 2 minutes. Stir in the remaining 2 Tbs. olive oil and season the sauce to taste with salt and pepper.
5. When the pasta is ready, reserve ½ cup of the cooking water and drain well. Return the pasta to the pot, set it over medium-low heat, pour in the sauce, and toss, adding cooking water as needed for the sauce to coat the pasta. Serve immediately.

NUTRITIONAL INFORMATION:

PER SERVING

• 720 CALORIES | 30G PROTEIN | 103G CARB | 22G TOTAL FAT |2,590MG SODIUM |
  3.5G SAT FAT | 13G MONO FAT | 3.5G POLY FAT | 30MG CHOL | 10G FIBER

NOTE:

• Many of the ingredients for this classic flavor-packed pasta may already be in your pantry, making this a perfect weeknight meal.