Pasta Puttanesca is a quick and tasty dish packed with bold flavors. It typically includes spaghetti, tomatoes, olives, capers, and garlic for a burst of deliciousness in every bite.
This dish brings a fun twist to dinner with its zesty taste. I love how it’s ready in no time; it’s perfect for busy evenings when you need something yummy and satisfying!
Ingredients & Substitutions
Spaghetti: Traditional spaghetti works best for this dish, but you can swap it with any pasta you have on hand, like fettuccine, linguine, or even gluten-free options if needed.
Olive Oil: Use extra virgin olive oil for its rich flavor. If you’re out, a light olive oil or any neutral oil can work, but they may alter the taste slightly.
Anchovy Fillets: Anchovies add depth of flavor that’s hard to replicate. If you prefer a vegetarian option, try using a bit of soy sauce or miso for a similar umami kick.
Red Pepper Flakes: Adjust the amount based on your heat preference. If you like it spicy, add more; if you don’t, you can skip them altogether.
Kalamata Olives: These give a nice tang. If you can’t find them, use green olives or black olives. Just wash them to reduce some of the saltiness.
Capers: Rinsing the capers can help remove excess salt. If you’re not keen on capers, consider using diced pickles for a similar briny flavor.
How Do I Cook Garlic Perfectly Without Burning It?
Cooking garlic to a perfect golden brown without burning it is crucial because burnt garlic can taste bitter. Here’s how I do it:
- Heat your skillet over medium heat before adding oil.
- Once the oil is hot, add sliced garlic and stir continuously for about 1-2 minutes.
- If the garlic starts to brown too quickly, lower the heat slightly to ensure even cooking.
- Keep an eye on it, as it can turn from golden to burnt in seconds!
This technique ensures your garlic is fragrant and adds delicious flavor to your Pasta Puttanesca.
How to Make Pasta Puttanesca
Ingredients You’ll Need:
For the Pasta:
- 12 oz spaghetti (or spaghetti alla chitarra if available)
For the Sauce:
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 6-8 anchovy fillets, chopped
- 1 tsp red pepper flakes (adjust to taste)
- 1 can (14 oz) diced tomatoes or 1 1/2 cups fresh cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp capers, rinsed
- 1/4 cup chopped fresh parsley, plus extra for garnish
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious Pasta Puttanesca can be prepared in about 20 minutes total. It takes approximately 10 minutes to boil the pasta and another 10 minutes to cook the sauce and combine everything. You’ll have a fantastic meal ready in no time!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until it’s just al dente. Before draining, reserve about 1 cup of the pasta cooking water, then drain the spaghetti and set it aside.
2. Sautéing the Garlic:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Once warm, add the sliced garlic and let it cook until it becomes fragrant and lightly golden—this should take about 1 to 2 minutes. Be careful not to let it burn, as burnt garlic can alter the dish’s flavor!
3. Mixing in Anchovies and Spices:
Add the chopped anchovy fillets and the red pepper flakes to the skillet. Stir continuously until the anchovies dissolve into the oil, which should take about 1 minute. This will infuse the oil with a savory depth of flavor.
4. Adding Tomatoes:
Now, add the diced or halved tomatoes to the skillet. Cook while stirring occasionally until the tomatoes start breaking down and the sauce thickens, which should take about 5 to 7 minutes.
5. Combining Olives and Capers:
Add the sliced Kalamata olives and rinsed capers to the mixture and cook for another 2 minutes, allowing the flavors to meld beautifully.
6. Finishing It Off:
Carefully add the drained spaghetti to the skillet and toss everything lightly to coat the pasta evenly in the sauce. If the sauce feels too thick, add some reserved pasta water, a little at a time, until you find the desired consistency.
7. Season and Serve:
Mix in the fresh parsley and season your pasta with salt and black pepper to taste. When ready, serve immediately, garnished with extra parsley if you’d like!
Enjoy your flavorful, classic Italian Pasta Puttanesca! Buon Appetito!
Can I Use Different Types of Pasta?
Absolutely! While traditional spaghetti is common, you can use any pasta you prefer, such as penne, fettuccine, or even gluten-free options. Just adjust the cooking time according to the pasta type you choose!
What Can I Substitute for Anchovies?
If you’re looking for a vegetarian option, you can omit the anchovies and use a bit of soy sauce or miso paste to retain that umami flavor. Keep in mind that this will slightly change the overall taste of the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove with a splash of water or olive oil to help revive the sauce’s consistency.
Can I Make This Dish Spicier?
Sure! If you love heat, feel free to add more red pepper flakes to the sauce or even toss in some sliced fresh chili peppers for extra spice. Just remember to adjust to your taste preferences!
