Rigatoni Puttanesca
Elevate your pasta night with the bold and briny flavors of Rigatoni Puttanesca, a classic Italian dish that's as effortless as it is delicious. This recipe combines hearty rigatoni pasta with a robust sauce made from garlic, anchovies, red chili flakes, and juicy diced tomatoes. Brimming with the Mediterranean charm of kalamata olives and briny capers, it's a perfect balance of salty, tangy, and a touch of spicy. A sprinkle of fresh parsley adds a pop of color and herbal freshness to every bite. Ready in just 30 minutes, this authentic comfort food is ideal for busy weeknights yet special enough for entertaining. Serve it hot, savor the bold flavors, and transport your taste buds straight to the Italian coastline!
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Recipe Information
Ingredients
- 400 g rigatoni pasta
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets, chopped
- 0.5 tsp red chili flakes
- 400 g diced tomatoes (canned or fresh)
- 100 g kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and chopped anchovy fillets to the skillet. Sauté for 1-2 minutes until fragrant and the anchovies have melted into the oil.
Stir in the red chili flakes and cook for an additional 30 seconds.
Add the diced tomatoes to the skillet and stir well. Let the mixture simmer for 5-7 minutes to allow the flavors to meld.
Stir in the kalamata olives and capers, then simmer for another 3-5 minutes.
Add the cooked rigatoni pasta to the skillet and toss it with the sauce. If the mixture is too thick, add a splash of the reserved pasta water to loosen it.
Season with salt and black pepper to taste.
Garnish with fresh parsley before serving.
Serve hot and enjoy this classic Italian dish!
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8376 mg | 364% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 17.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 317 mg | 24% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1427 mg | 30% | |
*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.
