Pasta Alla Puttanesca
Bold, briny, and irresistibly savory, Pasta Alla Puttanesca is an Italian classic that’s packed with bold Mediterranean flavors. This quick and easy recipe comes together in just 30 minutes, combining al dente spaghetti with a vibrant tomato-based sauce infused with garlic, anchovies, red pepper flakes, Kalamata olives, and capers. The result is a beautifully balanced dish, where every bite bursts with salty, tangy, and slightly spicy notes. Finished with a sprinkle of fresh parsley for a touch of brightness, this pasta is perfect for effortless weeknight dinners or casual gatherings. Whether you’re craving a taste of Italy or looking to elevate your pasta game, this crowd-pleasing puttanesca recipe is sure to deliver.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 3 tablespoons Olive oil
- 3 units Garlic cloves, minced
- 4 units Anchovy fillets, chopped
- 0.5 teaspoons Red pepper flakes
- 400 grams Canned whole peeled tomatoes
- 100 grams Kalamata olives, pitted and sliced
- 2 tablespoons Capers, rinsed
- 3 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped anchovy fillets, stirring constantly for 1-2 minutes until the garlic is fragrant and the anchovies dissolve.
Add the red pepper flakes to the skillet and cook for another 30 seconds, stirring to combine.
Crush the canned whole peeled tomatoes with your hands or use a fork to break them up. Add the tomatoes and their juices to the skillet. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the sliced Kalamata olives and rinsed capers. Cook for another 5 minutes to allow the flavors to meld.
Taste the sauce and season with salt and black pepper, keeping in mind that the anchovies, olives, and capers are already salty.
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve immediately, garnished with freshly chopped parsley. Enjoy your flavorful Pasta Alla Puttanesca!
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 5708 mg | 248% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 20.9 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 259 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
