This Pasta Puttanesca is a quick and tasty dish packed with bold flavors. With olives, capers, and a rich tomato sauce, it’s perfect for a cozy dinner.
Plus, it’s super easy to make! I love how it comes together in just about 20 minutes, leaving more time for eating (and maybe second helpings)! 🍝
Key Ingredients & Substitutions
Pasta: While spaghetti is classic for Puttanesca, bucatini is a great alternative. It’s thicker and holds sauce really well. If gluten-free, try brown rice pasta or any suitable gluten-free pasta.
Anchovies: These add a salty, umami flavor. If you want a vegetarian option, you can skip them or use a dash of soy sauce for depth. Just remember that this dish traditionally includes anchovies!
Kalamata Olives: If you don’t have Kalamata, you can use green olives for a different yet tasty twist. Just be aware that green olives are typically a bit more tangy.
Canned Tomatoes: I love using good-quality Italian plum tomatoes, but if you’re in a pinch, regular diced tomatoes will work too. Consider homemade sauce when tomatoes are in season!
How Do I Achieve the Perfect Sauce for Pasta Puttanesca?
The sauce is the heart of Pasta Puttanesca, so getting it right is key. Start by using quality ingredients, especially the tomatoes and olive oil. Here’s how to make it shine:
- Heat your olive oil until it’s warm, then add garlic and red pepper flakes. Watch carefully to avoid burning the garlic.
- When you add anchovies, stir until they dissolve into the oil for maximum flavor.
- Let the sauce simmer gently. It allows the ingredients to meld together nicely. Don’t rush it!
- Taste and adjust seasoning at the end. With salty items like olives and capers, you might need less salt than you think.
How to Make Pasta Puttanesca?
Ingredients You’ll Need:
For the Pasta:
- 12 ounces spaghetti or bucatini pasta
For the Sauce:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14 ounces) diced tomatoes (preferably Italian plum tomatoes)
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 6 anchovy fillets, chopped (optional but traditional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This delightful Pasta Puttanesca takes about 20 minutes to prepare. This includes cooking the pasta and making the flavorful sauce. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti or bucatini and cook according to the package instructions until it’s nice and al dente. Remember to reserve about 1/2 cup of the pasta water before you drain the pasta. Set it aside!
2. Prepare the Sauce:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is warm, add minced garlic and the red pepper flakes, if you like a little kick. Sauté for about 1 minute, just until the garlic is fragrant—be careful not to let it brown!
3. Add Anchovies:
Stir in the chopped anchovies (if using) and cook them in the oil until they dissolve completely. This adds a yummy depth to your sauce!
4. Mix in the Main Ingredients:
Next, add the diced tomatoes with their juices, the halved Kalamata olives, and the capers. Stir everything together and let it simmer for about 8-10 minutes. This will help the flavors blend beautifully and the sauce to thicken slightly.
5. Season & Combine:
Before finishing up, season the sauce with salt and freshly ground black pepper to taste. Just remember that the olives, capers, and anchovies are already salty, so taste before adding too much salt!
6. Toss the Pasta:
Add the cooked pasta into the skillet, tossing gently to coat the noodles in that delicious sauce. If you find the sauce a bit thick, sprinkle in some of that reserved pasta water to help it cling nicely to your spaghetti.
7. Finishing Touches:
Remove everything from the heat and stir in the freshly chopped parsley for a burst of freshness. Serve your Pasta Puttanesca immediately with a generous sprinkle of grated Parmesan cheese on top, if desired.
Enjoy your vibrant and tangy Pasta Puttanesca!
Can I Use Another Type of Pasta?
Absolutely! While spaghetti and bucatini are traditional choices, you can use any pasta you like, such as penne or fusilli. Just remember to adjust the cooking time based on the shape of pasta you choose.
What Can I Substitute for Anchovies?
If you want to skip the anchovies, consider adding a splash of soy sauce or miso paste for a touch of umami flavor. For a vegetarian option, just leave them out entirely—your dish will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or extra olive oil to help loosen the sauce and keep the pasta from drying out.
Can I Make This Recipe Vegan?
Yes! To make Pasta Puttanesca vegan, simply omit the anchovies and use a plant-based Parmesan cheese or skip the cheese altogether. The dish remains flavorful and satisfying without the anchovy addition!
