Pasta Puttanesca
Dive into the bold and savory flavors of Pasta Puttanesca, a classic Italian dish that combines pantry staples into a vibrant, restaurant-quality meal in just 30 minutes. This Mediterranean-inspired recipe features al dente spaghetti tossed in a robust tomato-based sauce infused with the umami of anchovy fillets, the briny richness of kalamata olives and capers, and a subtle kick from red chili flakes. Garlic sautéed in extra virgin olive oil forms an aromatic base, while fresh parsley adds a bright, herbaceous finish. Perfect for busy weeknights or an effortless gourmet dinner, this easy-to-make pasta dish is a flavorful homage to Italy's culinary tradition. Serve with a crisp green salad and crusty bread for a satisfying meal that's sure to impress.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons extra virgin olive oil
- 4 units garlic cloves, minced
- 6 units anchovy fillets, finely chopped
- 0.5 teaspoons red chili flakes
- 400 grams canned whole peeled tomatoes
- 100 grams kalamata olives, pitted and halved
- 2 tablespoons capers, drained and rinsed
- 3 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the chopped anchovy fillets and sauté, breaking them down with a spatula until they dissolve into the oil, about 1 minute.
Stir in the red chili flakes and cook for another 30 seconds to enhance their flavor.
Pour in the canned tomatoes and crush them gently with a spoon to break them into smaller pieces. Let the sauce simmer for 10 minutes, stirring occasionally.
Add the olives and capers to the sauce and stir well. Season with salt and black pepper to taste. Be mindful of the salt level as the anchovies, olives, and capers are already salty.
Toss the cooked spaghetti into the skillet with the sauce, adding a bit of the reserved pasta water if needed to loosen the sauce and coat the pasta evenly.
Cook for 1-2 minutes, tossing gently to combine and allow the flavors to meld.
Serve immediately, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6660 mg | 290% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 20.6 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 292 mg | 22% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1256 mg | 27% | |
*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.
