Pasta puttanesca

Pasta Puttanesca

Pasta Puttanesca is a bold, flavorful Italian dish known for its briny, tangy, and slightly spicy sauce. Originating from Naples, this dish combines pantry staples like olives, capers, anchovies, garlic, and tomatoes to create a quick yet incredibly satisfying meal.

Ingredients 

For the Sauce:

2 tbsp olive oil

4 cloves garlic, minced

4-6 anchovy fillets, finely chopped (optional but traditional)

1/2 tsp red pepper flakes (adjust to taste)

1 can (14 oz) crushed tomatoes

1/2 cup pitted black olives (Kalamata or Gaeta), sliced

2 tbsp capers, rinsed

1 tsp dried oregano

Freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped

1/4 cup grated Parmesan or Pecorino Romano (optional)

For the Pasta:

12 oz spaghetti or linguine

Salt for boiling water

Instructions

1. Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.

2. Prepare the Sauce:

In a large skillet, heat olive oil over medium heat.

Add minced garlic and anchovies, sautéing until the garlic is fragrant and anchovies dissolve (about 1-2 minutes).

Stir in red pepper flakes, followed by the crushed tomatoes.

Let the sauce simmer for about 10 minutes, stirring occasionally.

3. Add the Briny Ingredients:

Stir in olives, capers, oregano, and black pepper.

Cook for another 5 minutes, allowing the flavors to meld.

4. Combine with Pasta:

Add the drained pasta to the skillet and toss to coat.

If the sauce is too thick, add a splash of reserved pasta water to loosen it.

5. Garnish and Serve:

Sprinkle with chopped parsley and grated cheese (if using).

Serve immediately with extra cheese and black pepper on the side.

Nutritional Information 

Calories: ~400-450 kcal

Carbohydrates: ~60g

Protein: ~12-15g

Fat: ~15-20g

Fiber: ~6g

Sodium: ~800mg (varies based on anchovies, olives, and capers)

Notes & Variations:

Vegetarian Option: Skip the anchovies for a plant-based version.

Spicier Version: Increase red pepper flakes or add fresh chili.

More Umami: Add a splash of balsamic vinegar or a pinch of sugar to balance acidity.

• Pasta Alternatives: Works well with whole wheat pasta or gluten-free options.

This dish is perfect for a quick, pantry-friendly dinner with a punch of Mediterranean flavors!