Pasta Puttanesca
A delightfully bold and punchy Neapolitan pasta dish made with pantry staples like olives, capers, garlic, and anchovies.
Ingredients
- •1 pound spaghetti (450g)
- •3 tablespoons extra-virgin olive oil
- •4 cloves garlic, thinly sliced
- •4 to 6 oil-packed anchovy fillets, minced
- •1/2 teaspoon red pepper flakes
- •1/2 cup Kalamata olives, pitted and roughly chopped
- •3 tablespoons capers, rinsed and drained
- •1 can whole peeled San Marzano tomatoes (28 ounces / 800g), crushed by hand
- •1/4 cup fresh flat-leaf parsley, finely chopped
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook according to the package instructions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the sliced garlic, minced anchovies, and red pepper flakes to the skillet. Cook, stirring frequently, until the garlic is fragrant and golden and the anchovies have melted into the oil, about 2 minutes.
- 4
Stir in the chopped Kalamata olives and capers, cooking for another minute to let the flavors bloom.
- 5
Pour in the crushed San Marzano tomatoes along with their juices, and season lightly with salt and black pepper.
- 6
Simmer the sauce over medium-low heat, stirring occasionally, until it thickens and reduces slightly, about 10 to 12 minutes.
- 7
Reserve 1/2 cup of the pasta cooking water before draining the spaghetti.
- 8
Add the drained pasta directly into the skillet with the sauce, tossing vigorously over medium heat for 1 minute so the pasta absorbs the flavors, adding a splash of the reserved pasta water if the sauce is too thick.
- 9
Stir in the fresh parsley, check for seasoning, and serve immediately.
💡 Chef tips
- Do not skip the anchovies; they melt into the oil and provide a savory depth of flavor rather than a fishy taste, but you can substitute 1 tablespoon of tomato paste and a pinch of salt if strictly avoiding them.
- Use high-quality whole canned tomatoes like San Marzanos for the best sweet and acidic flavor balance.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
✅ How it should turn out
The finished dish should feature perfectly al dente pasta coated in a vibrant, glossy tomato sauce that bursts with briny, savory, and spicy notes.