Pasta Puttanesca
A bold and aromatic Italian classic that transforms simple pantry staples into a vibrant, savory masterpiece.
Ingredients
- •1 pound (450g) spaghetti or linguine
- •4 tablespoons extra virgin olive oil
- •4 cloves garlic, thinly sliced
- •1/2 teaspoon red pepper flakes
- •4 oil-packed anchovy fillets, minced (optional, or omit for pareve)
- •1/2 cup pitted Kalamata olives, roughly chopped
- •2 tablespoons capers, drained and rinsed
- •1 can (28 ounces) crushed tomatoes
- •1/4 cup fresh parsley, finely chopped
- •Salt to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- 2
While the water boils, heat the olive oil in a large skillet over medium heat.
- 3
Add the garlic and red pepper flakes, sautéing for about 1 minute until the garlic is golden and fragrant, being careful not to burn it.
- 4
Stir in the anchovies (if using) and cook until they dissolve into the oil.
- 5
Add the chopped olives and capers, cooking for another 2 minutes to allow the flavors to meld.
- 6
Pour in the crushed tomatoes, stir well, and simmer the sauce over low heat for 15-20 minutes until slightly thickened.
- 7
Drain the pasta, reserving a half cup of the starchy pasta water.
- 8
Toss the pasta directly into the skillet with the sauce, adding a splash of the reserved water if needed to coat the strands evenly.
- 9
Remove from heat, stir in the fresh parsley, and serve immediately.
💡 Chef tips
- If you prefer a strictly pareve version, omit the anchovies and add an extra tablespoon of capers or a dash of soy sauce to maintain the savory depth.
- Use high-quality canned San Marzano tomatoes for the best flavor profile.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water to loosen the sauce.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a glossy, deep red sauce that balances the sharp tang of capers and olives with a subtle, spicy heat.