Description
This classic Pasta Puttanesca recipe is bold, savory, and bursting with Italian flavor! Made with San Marzano tomatoes, garlic, anchovies, olives, and capers, this quick and easy pasta comes together in just 30 minutes. A delicious weeknight dinner made with pantry staples!
Ingredients
Units
Scale
- 10-12 ounces dry pasta (spaghetti, linguini, or your choice)
- 3 tablespoons olive oil
- 4-6 garlic cloves, rough chopped
- 4-6 anchovies, chopped
- 1/2 teaspoon red pepper flakes, more or less to taste
- 1 teaspoon lemon zest, optional
- 28-ounce can San Marzano tomatoes
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/2 cup Kalamata olives or black olives, cut in half lengthwise
- 2-3 tablespoons capers
- Salt, black pepper, and sugar to taste.
- 1/2 cup Italian parsley, chopped, or sub basil.
- Optional: Drizzle of olive oil for a rich finish.
- Pecorino or Parmesan cheese for serving
Instructions
- Pasta. Bring a pot of salted water to a boil, and start cooking the pasta. Cook pasta to al dente. (Drain; save some pasta water)
- Saute. In a large saucepan, heat the olive oil over medium heat. Add the garlic and stir until golden and fragrant. Add the anchovies, chili flakes, and optional lemon zest; sauté for 1-2 minutes.
- Simmer. Add the San Marzano tomatoes, their juices, and oregano, then break them apart with a spatula. Bring to a simmer; and simmer gently, uncovered, for 8-10 minutes, stirring occasionally until the sauce thickens. Add the olives and capers.
- Season. Season with salt and pepper. Add a pinch or two of sugar to reduce acidity.
- Combine. Drain the pasta, reserving some pasta water, then toss the pasta with the sauce and let it cook for a few minutes. Add a little starchy pasta water to loosen if needed. Taste again and adjust salt, pepper and chili flakes. Stir in the parsley. Drizzle with more olive oil for a rich finish.
- Serve. Divide among bowls and top with fresh grated pecorino or parmesan.
Notes
Pasta Amount. I prefer really “saucy” pasta, so I use only 10 ounces of pasta with this amount of sauce. For less saucy, use more pasta, and adjust salt to taste.
Leftovers will keep up to 4 days in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 ¼ cup ( without chees)
- Calories: 400
- Sugar: 3.7 g
- Sodium: 548.3 mg
- Fat: 13.9 g
- Saturated Fat: 2 g
- Carbohydrates: 58.1 g
- Fiber: 3.9 g
- Protein: 11.4 g
- Cholesterol: 3 mg
