Pasta Puttanesca Perfecto
Elevate your weeknight dinner routine with "Pasta Puttanesca Perfecto," a bold and savory Italian classic that's ready in just 35 minutes! This vibrant dish combines al dente spaghetti with a rich, umami-packed tomato sauce infused with garlic, anchovies, and a hint of crushed red pepper. Briny kalamata olives and capers add irresistible depth, while fresh parsley provides a refreshing finish. Perfect for busy evenings, this one-pan wonder brings together simple pantry staples to create a restaurant-quality meal at home. Serve it with a crisp green salad and crusty bread for the ultimate Mediterranean-inspired feast. Whether you're a pasta lover or searching for quick and flavorful recipes, "Pasta Puttanesca Perfecto" delivers big flavor with minimal effort.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons extra-virgin olive oil
- 4 large garlic cloves
- 6 pieces anchovy fillets
- 1 teaspoon crushed red pepper flakes
- 800 grams canned whole peeled tomatoes
- 100 grams kalamata olives
- 2 tablespoons capers (rinsed and drained)
- 3 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Reserve 1/2 cup of pasta water, then drain the rest and set the spaghetti aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet along with the anchovy fillets. Stir and cook for 2-3 minutes until the garlic is fragrant and the anchovies have dissolved into the oil.
Add the crushed red pepper flakes and cook for another 30 seconds to release their flavor.
Crush the canned tomatoes with your hands or a fork and add them to the skillet, including their juices. Stir well and bring the mixture to a simmer.
Pit and roughly chop the kalamata olives. Add them to the pan along with the rinsed and drained capers. Stir everything together.
Season the sauce with salt and black pepper, then let it simmer gently for about 10-15 minutes, stirring occasionally, until slightly thickened.
Add the cooked spaghetti to the skillet with the sauce. Toss to coat the pasta evenly, adding a splash of the reserved pasta water if needed to loosen the sauce.
Finish the dish with fresh chopped parsley and give it one final toss to combine.
Serve immediately, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 11337 mg | 493% | |
| Total Carbohydrate | 187.5 g | 68% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 37.5 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 722 mg | 56% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 2320 mg | 49% | |
*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.
