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Pasta alla Puttanesca Recipe

Italian · Main course · 30 min total

A bold, briny, and spicy Italian pasta dish made with pantry staples like olives, capers, anchovies, and tomatoes.

Ingredients

• 400g (14 oz) spaghetti or linguine
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 4 anchovy fillets (or 1 tbsp anchovy paste)
• 1/2 tsp red pepper flakes (adjust to taste)
• 400g (14 oz) canned whole peeled tomatoes, crushed by hand
• 1/2 cup (80g) pitted Kalamata olives, halved
• 2 tbsp capers, rinsed
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add anchovy fillets and red pepper flakes. Cook, stirring, until anchovies dissolve into the oil, about 2 minutes.
4. Add crushed tomatoes, olives, and capers. Simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
5. Add drained pasta to the sauce along with a splash of reserved pasta water. Toss well to coat, adding more pasta water if needed for consistency.
6. Remove from heat, stir in parsley, and serve immediately.

Tips

• For a milder flavor, reduce or omit red pepper flakes.
• If you don't have anchovies, substitute with 1 tablespoon fish sauce.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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