puttanesca recipe

A quick and easy spicy pasta recipe that&#8217;s ready in 25 minutes and made using mostly ingredients you&#8217;ll have in your storecupboard at home.

Cheat&#8217;s spaghetti puttanesca

spaghetti

olive

thyme leaves

pack ready-sliced red

onion, or 1 red onion, finely sliced

garlic cloves, finely chopped

chilli flakes

anchovy

semi-dried tomatoes, halved

pitted kalamata olives

Preheat the grill to medium. Tip the spaghetti into a large pan of boiling salted water and cook according to the packet instructions until al dente. Drain, drizzle with olive oil and set aside.

Meanwhile, place the ciabatta crumbs on a lined baking sheet. Drizzle with 2 tbsp olive oil, scatter with the thyme leaves, season with salt and freshly ground black pepper and grill for a few minutes until golden and crisp. Remove from the grill and set aside.

Place 2 tbsp olive oil in a saucepan, add the sliced onion and fry over a medium heat until softened but not coloured. Add the garlic, chilli and anchovies and fry for 1 minute. Add the semi-dried tomatoes and olives and warm through for 1-2 minutes. Toss the spaghetti in the sauce and mix well to coat. Serve scattered with the ciabatta crumbs.

Cook chicken puttanesca low and slow for an easy dinner with bold flavours. Batch cook and freeze ahead, or simmer in the slow cooker. For a similar flavour hit, try our puttanesca pasta bake.

Slow-cooked chicken puttanesca

olive oil

onion, sliced

garlic cloves, crushed

½ tsp chilli flakes

oregano

x 400 grams tins chopped tomatoes

pitted black olives

anchovy fillets, finely chopped

capers,

skin-on, bone-in free-range chicken thighs

parsley,

potatoes

Heat the oven to 150°C fan/gas 3½. To make the puttanesca sauce, heat 2 tbsp of the oil in a hob-safe casserole (with a lid). Add the onion and a pinch of salt, then fry over a medium heat for 10 minutes or until soft. Add the garlic, chilli flakes and oregano, then fry for 1 minute. Add the tomatoes, olives, anchovies and capers. Cover and cook for 5 minutes, then season. Keep warm.

Heat the remaining oil in a large non-stick frying pan. Season the chicken skin with salt and fry skin-side down for 5-7 minutes over a medium-high heat or until golden brown and crisp. Nestle the chicken skin-side up into the puttanesca sauce in the casserole. Put the lid on or cover tightly with foil, cook in the oven for 1 hour, then remove the lid/foil and cook for 15 minutes to reduce the sauce. Scatter with chopped parsley and serve with creamy mashed potatoes or cheesy polenta.

Loaded with umami, this one pot pasta puttanesca blends the aromatic flavors of capers, kalamata olives and anchovies into a full bodied tomato based sauce. It cooks with the spaghetti all in one pot, making it a super easy meal with very little cleanup.

One Pot Pasta Puttanesca

water

tomatoes

tomato sauce

– 5 garlic cloves, thinly sliced

sweet onion, diced

grape or cherry tomatoes, halved

kalamata olives

capers

anchovy paste

basil

parsley

salt

Black pepper,

Combine ingredients in a Dutch oven or large stockpot.

Bring the pot to a slow boil over medium high heat and allow the pasta to cook to al dente. Stir occasionally help the pasta cook evenly and prevent the bottom from sticking.

When pasta is tender, remove from heat and allow the pot to rest for a few minutes to absorb any remaining liquids.

If desired, garnish with fresh parsley and grated dairy free cheese or nutritional yeast before serving.

This Linguine Puttanesca recipe is easy to make any night of the week with a few basic ingredients from your pantry: canned tomatoes, garlic, olives, capers, red pepper flakes, salt and black pepper!

Linguine Puttanesca Recipe

28- ounce can whole peeled tomatoes

extra virgin olive oil

garlic

red pepper flakes

olives

coarse black pepper

miso paste (optional)

linguine noodles

Parmesan cheese

Place the whole tomatoes in a large bowl; use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.

Heat the olive oil in a large skillet set over medium heat. Add the grated garlic and red pepper flakes; fry for 60 to 90 seconds, until the garlic is fragrant. Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well; turn the heat down to low and simmer, uncovered, for 20 minutes.

Meanwhile, prepare the linguine according to package instructions for al dente. Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well; serve with grated parmesan if desired.

This classic Italian pasta puttanesca recipe features garlic, capers and olives in the sauce to give it a tangy burst of flavor.

Easy Pasta Puttanesca Recipe

long pasta noodles (spaghetti, bucatini, etc)

Kalamata olives, sliced

Parsley, Parmesan cheese, and red pepper flakes, for garnish (omit cheese

Bring a large pot of of salted water to a boil (about 1 tablespoon kosher salt). Boil the pasta until al dente.

Meanwhile, mince the garlic. If the olives are not sliced, slice them in half. In a separate large pot or saucepan, warm the olive oil over medium low heat. Add the garlic and anchovy paste and cook until lightly browned, about 1 minute. Add the tomatoes, red pepper flakes, and kosher salt, and simmer for 10 minutes over low heat.

Add the olives and capers to the tomato sauce. Continue to simmer until the pasta is done.

Drain the pasta and stir it into the tomato sauce. Serve garnished with Parmesan cheese and finely chopped parsley, and additional red pepper flakes to taste.

Easy and tender chicken breast perfectly cooked in a delicious puttanesca sauce with anchovies, capers, and olives.

Chicken Puttanesca Recipe

chicken breasts

olive oil (divided)

salt black pepper (to taste)

tbsp dried oregano (plus 1 tsp)

anchovy chopped (optional))

garlic (finely chopped)

Kalamata olives (coarsely chopped)

parsley (chopped for garnish)

Crusty bread (to serve)

Rub the chicken with salt, pepper, and 1 tsp dried oregano on both sides.

Heat 1 tbsp oil in a large skillet over medium heat.

Add chicken and cook, until cooked through and golden-brown on both sides, about 10-12 minutes. Set aside on a plate. You might have to cook the chicken in batches to avoid overcrowding the pan, so divide the oil if so.

Add the remaining 1 tbsp of oil to the hot skillet, and sauté the garlic and anchovy for 1 minute.

Add in the tomatoes and oregano. Use the back of a wooden spoon to crush the tomatoes into small pieces.

Stir in the capers, olives; Simmer over low heat partially covered, for 8-10 minutes, until the sauce thickens.

Taste the sauce and season with salt and pepper, if needed.

Return the chicken to the pan and spoon over the sauce. Allow it to cook for a bit more into the sauce, until hot.

Garnish with freshly chopped parsley and enjoy. Serve with warm crusty bread.

https://content.jwplatform.com/videos/xSwn7w0P.mp4

A delicious chicken puttanesca recipe that’s authentic, delicious, easy to make, and ready in just 30 minutes. Make this simple low carb chicken recipe with everyday pantry staple ingredients that your whole family will love.

Chicken Puttanesca

Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan dinner recipe that is low in carbs, keto and gluten free! Easy and simple.

Roasted Spaghetti Squash with Eggplant Puttanesca

lb Spaghetti Squash-

eggplant

red onion- diced

garlic- rough chopped

red bell pepper- diced

dry Italian herbs

red chili flakes,

red wine

slice olives

Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil

Cut squash in half widthwise, place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes (depending on size) or until knife tender. Turn on their sides, allowing steam to escape, continue roasting 5-10 minutes, so they dry out a bit.

While the squash is roasting make the Eggplant Puttanesca sauce.

In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat. Add diced onion and eggplant, and saute, stirring often for 4-5 minutes. Add garlic and red bell pepper, turn heat down to medium and continue cooking until eggplant is tender, about 10-12 more minutes, stirring occasionally.

Add crushed tomatoes, a generous splash of wine, chili flakes, salt, pepper, Italian herbs, and simmer on low heat 5-10 more minutes. Add capers and olives.

Taste, adjust salt, spice level and add more capers or olives to taste. Sometimes I&#8217;ll add a little splash of the caper or olive brine, to bump up the flavor.

When spaghetti squash is tender, scoop the seeds out- then scoop out spaghetti squash strands into a bowl, and fluff and toss well with salt, pepper and 1 tablespoon olive oil.

 Divide among bowls and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese (optional)  or drizzle olive oil.

Alternatively, you can serve this right out of the spaghetti squash shell ( making sure to season the squash, mixing with a fork before topping with the putttanesca.

Great recipe!
I added some grated carrot( to up the veggies), about 1/8 cup of chocolate chips( to counter the acid)and some Italian strained tomatoes (for a more saucey consistency). Very yummy and easy. Thank you!

Delicious! Loved the olives and capers. Thanks for the tip on draining the squash, it does have a lot liquid. This recipe is a keeper

Delicious! I made a 3x recipe for a dinner party and it was a huge hit. I have leftovers- can a container be frozen?

Delicious! Served with veggie sausage for added protein. Definitely will double the olives next time. Curious where 22.8 g of fat came from in your nutrition facts? Not much if any fat in this recipe unless you put tons of cheese… thanks!

I used your updated method for roasting spaghetti squash with this and subbed sriracha for chili flakes (hey... it's what I had on hand), and oh man it is so good. We had this with some breaded baked shrimp last night and it was excellent! 

You were right about leftovers, too! I'm having them for lunch right now and had to take a moment to thank you for this recipe. Simply delicious!

Most Excellent!  Perfect with the spaghetti squash.

I love this so much … the flavors of the puttanesca stay bright, I sometimes have an issue with eggplant dishes becoming muddled but that is not the case here.
Also cutting the spaghetti squash through the middle instead of lengthwise?  Game changer!
I used basil instead of parsley because I had it, that’s the only change that I made.

This was delicious and also economical! I got eggplant in the clearance section...2 for .99! I had some leftover pizza, and this sauce was a perfect match with the edge crusts, which I might have otherwise thrown away. The combo tasted intentional, even though I was just scavenging in my fridge for a quick lunch.

Not fans of this recipe. The flavor was an odd combination that just didn’t cut it for us. I thought we’d love it since puttanesca is a favorite of ours. This was our first run with spaghetti squash. Not sure what all the fuss is about. More trouble than it’s worth to prepare for minimal flavor unlike other squashed we love. Oh well, into the trash with the leftovers.

Delicious, and very easy to make-great use of our fall CSA veggies!

https://content.jwplatform.com/videos/ZNyryRwH.mp4

Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan meal that is low in carbs, keto and gluten-free! A simple easy dinner that is healthy and delicious! 

Spaghetti Squash w/ Eggplant Puttanesca 

A fantastic Spaghetti alla Puttanesca recipe using fresh cherry tomatoes, capers, olives and garlic it's packed full of flavour and ready in minutes!

Spaghetti Alla Putanesca Recipe

13.4 oz (380 grams) spaghetti

oz (400 grams) canned plum tomatoes

black olives

tsp chili flakes

smal

parsley (, chopped)

Bring a large pot of salted water to the boil. Add one tbsp of olive oil to a large pan with the anchovy fillets and whole garlic clove. Fry for 30-60 seconds until the  anchovies start to melt.

Add the tomatoes, capers, chilli flakes and olives to the pan and stir together. Add the spaghetti to the pot of water and cook according to packet instructions until al dente (around 8-10 minutes).

Stir the tomato mixture occasionally as it starts to thicken ( if the tomatoes reduce too much add a little splash of pasta water and stir.&nbsp;

Once the spaghetti is cooked, lift the spaghetti from the water to the sauce with a spaghetti spoon (this helps emulsify the sauce) and toss, stir add some chopped&nbsp; parsley. Serve immediately.

This is a really good pasta recipe! So light and easy, great to make after a long day at work. I halved the recipe for 2 portions and it worked out well. Unfortunately, I do not like olives so I omitted them but it still tasted great.

OMG! Those olives are calling my name! This dish looks fantastic! And I'm still laughing about the origin of puttanesca! I never knew that so thanks for sharing! :)

This is one of my favourite pasta recipes! The anchovies add an umami layer to the flavours -Yummy!

Perfect for a weeknight - thanks for the recipe, and for the info on the history of the sauce!

Such a classic!  It really looks so tempting.

I love a good puttanesca sauce. So simple, but so fresh and delicious. Great recipe!

We love puttanesca pasta. And we love salads. We've combined the two here for a fresh and fierce lunch or dinner recipe.

Puttanesca Pasta Salad

Rigatoni

Cherry Tomatoes

Kalamata Olives

4tbsp Capers

Parmesan

Parsley

2tsp Chilli Flakes

Lemon

Bring a pan of salted water to the boil. Add the pasta and cook following pack instructions.

Quarter the cherry tomatoes and add to the bowl with the kalamata olive and capers. Use a peeler to peel the Parmesan into the bowl. Finely chop most of the parsley and add to the bowl along with the chilli flakes.

Once the pasta is cooked through, tip into a sieve and run under cold water until cool. Tip into the bowl. Add the lemon juice and 2-3 tbsp olive oil. Season generously with salt and pepper and toss well.

Tip into a bowl and top with the reserved parsley leaves.

Delicious and simple, but quite a high salt content if you're not paying attention!

Delicious. Personally I think the lemon is fine, I even added the zest of half to mine. I'd increase the amount of tomatoes next time and also include a few anchovies so it is closer to the traditional recipe.  I didn't weigh out the cheese, just grated until it looked right, I def' wouldn't skip this as one comment suggests. Very generous portion sizes, but you won't be sad having left overs.

very nice, used less lemon as comments advised. But I feel that 1 portion is enough for 2! I halved the recipe down to 2 portions and I will be eating this all week!

I really enjoyed this but would use less olives and more capers

Made this for lunch during a heatwave and it was perfect. Took the advice below and reduced the lemon a tad but I think you could do a whole one. Invest in some quality tomatoes.

Really nice recipe, but I agree with the comments about the lemon. And I can't believe I'm saying this but I don't think the parmesan is necessary! Maybe finally grated over shaved might be less overpowering.

The lemon overpowered things a little for me - though maybe it was a big lemon!

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Cheat’s spaghetti puttanesca

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One Pot Pasta Puttanesca

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Top 10 puttanesca recipe recipes from across the web

The most viewed puttanesca recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheat&#8217;s spaghetti puttanesca

Slow-cooked chicken puttanesca

One Pot Pasta Puttanesca

One Pot Pasta Puttanesca

Linguine Puttanesca Recipe

Easy Pasta Puttanesca Recipe

Chicken Puttanesca Recipe

Roasted Spaghetti Squash with Eggpl...

Spaghetti Alla Putanesca Recipe

Puttanesca Pasta Salad

The most viewed puttanesca recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Cheat’s spaghetti puttanesca