spaghetti puttanesca

Don't shy away from the magic of anchovy in this Pasta Puttanesca from Delish.com.

Pasta Puttanesca

c. extra-virgin olive oil

garlic,

anchovy fillets, chopped

(28-oz.) diced tomatoes

c. kalamata olives, pitted

capers

red pepper flakes

Kosher salt

spaghetti

parsley,

Parmesan,

We always use Bucatini...Excellent Pasta for this superb Recipe!
Amber

Single senior. I do this in a slow cooker with can of tuna and add  penne pasta as well and maybe add an onion or couple of sticks of celery chopped up for some vegetable and fibre content. Works for me. Sometimes a slice of lime for a bit of extra tang.

I loved the recipe! I just put a a dash of oil and carried on. Also added some salami. Result was delicious! Still good the next day.

It was easy to make. I also added anchovy paste and it wasn’t over powering. I’m looking forward to the leftovers tomorrow! Will make this again!

You have the best pasta recipe ever! Thank you very much!

This has become a family favourite! Delicious!!

I am a hater of anchovies, but I gritted my teeth and put in about 2 inches of anchovy paste.  I could smell it as it cooked for a minute, but don't taste fishiness in the finished product at all!  Will make again and again! Oh, and I doubled the garlic as I always do.  ;)  I think the full 1/4 cup of olive oil is essential.

I only put half of the olive oil. Other than that, it turned out really well!

https://streaming.hearstdigitalstudios.com/cfec95c5-d2d2-46f6-9c3c-1a8318f5dc62/video_rover_16x9_1080p_hd_1556140044_56225.mp4

Misleading simple, spaghetti alla puttanesca is salty, acidic, and packs just the right punch for a filling dinner.

Pasta Puttanesca Is A Classic Italian Flavor Bomb

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

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.

Bold and comforting in the best way, puttanesca sauce takes a few pantry staples including: canned tomatoes, garlic, olives, capers, and anchovies. Spaghetti is a popular choice for pasta puttanesca (and it&#39;s what I used in this recipe), but any long, thin pasta would work -- like linguine or vermicelli. Serve with a big salad like Panzanella salad,  arugula salad, or Mediterranean bean salad.

Easy Pasta Puttanesca Recipe

anchovy fillets, (use

red pepper flakes, (optional)

garlic cloves, (minced)

28- ounce can whole peeled San Marzano tomatoes

kalamata olives, (sliced)

dry oregano

In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).

Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.

Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.

While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).

When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.

Garnish with the remaining olives and capers and fresh parsley. Serve!

I just made this recipe. I used crushed tomatoes instead of whole tomates. I did add all the ingredients but really didn't measure. It's very easy to make and it's quite good.

This recipe was absolutely wonderful.  My Puttanesca came out delicious. Followed the recipe just about exactly. Didn't have whole tomatoes so used a 28 ounce can of San Marzano crushed tomatoes.  The flavor was sooooo good!!  Such a nice change from pasta or macaroni with meatballs or sausage.   This recipe is absolutely restaurant worthy and I will make it again and again.   Thank you Suzy!

Love this recipe, first time I make it with no anchovies. It was delicious. Thank you

Loooved the outcome of this recipe!! It turned out just like I remember it from my favorite local Italian restaurant (no longer there). I went for 8 anchovy fillets...not too much for me. I also opted for the red pepper flakes...spicy but delicious. The chefs at my beloved Italian restaurant added calamari...so I get the recommendation to add tuna...next time. Prep was more than 2 minutes for me (peeling, chopping, slicing and mincing) but well worth the effort. 
If you've never had Puttanesca sauce you will find this to be the real deal...it's like no other red sauce I've ever had and absolutely DELICIOUS!

Absolutely delicious!!! This recipe is on my regular recipe rotation for a reason. It’s SO good!

This was absolutely delicious! I was reminiscing my trip to Italy 15 years ago and craving authentic Italian pasta. This was it. Thank you for this fabulous recipe!

Thanks for another great recipe with items in my pantry.

This is the perfect rustic putanesca. It's easy and oh so satisfying. I've tried several others and this is the best.

https://content.jwplatform.com/videos/HvfZorf5.mp4

Classic Italian pasta puttanesca recipe with tomatoes, olives, and capers

My easy Pasta Puttanesca recipe is a quick and light dish, yet boldly flavored with garlic, anchovies, olives and capers. It&#x27;s yum!

extra virgin olive oil

4-5 garlic cloves, sliced

tsp red chili flakes

anchovy filets, finely chopped

San Marzano tomatoes, hand crushed

tomato paste

kalamata olives, halved

salt,

pepper,

sugar,

cheese,

In a skillet over medium heat, add extra...

In a skillet over medium heat, add extra virgin olive oil. Add garlic, red chili flakes and anchovy. Sauté 1-2 minutes.

Crush the whole tomatoes by hand in a...

Crush the whole tomatoes by hand in a large bowl, then add to the pan along with tomato paste and 2 Tbsp parsley. Simmer for 10-15 minutes.

While the sauce is cooking, boil the pasta...

While the sauce is cooking, boil the pasta in salted water to al dente according to the directions on the package. Before draining, reserve a cup of pasta water.

Stir in olives and capers. Taste and adjust...

Stir in olives and capers. Taste and adjust the sauce for salt, pepper and sugar.

Toss the cooked pasta into the sauce until...

Toss the cooked pasta into the sauce until well combined. If needed, you can add a little of the reserved pasta water.

Serve and garnish with more parsley and freshly...

Serve and garnish with more parsley and freshly shredded parmesan cheese.

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One Pot Pasta Puttanesca

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Top 5 spaghetti puttanesca recipes from across the web

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Pasta Puttanesca

One Pot Pasta Puttanesca

One Pot Pasta Puttanesca

Easy Pasta Puttanesca Recipe

Pasta Puttanesca

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