Puttanesca pasta with anchovies and olives
Indulge in the rich and savory flavors of our Puttanesca Pasta recipe, featuring tender pasta tossed with briny anchovies, tangy olives, capers, and a robust tomato sauce. Perfect for a hearty and satisfying meal!
- 31 May 2024
- Cook time 30 min
- Prep time 10 min
- 1 Servings
- 14 Ingredients
Puttanesca pasta is a classic Italian dish packed with bold flavors from anchovies, olives, capers, and a medley of herbs and spices. It's an easy yet gourmet dish that can impress your guests or add a touch of elegance to your weeknight dinner. This recipe maintains its authenticity while being simple enough for any home cook to master.
Ingredients:
Instructions:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- In a large skillet, heat 2 tablespoons (27g) of olive oil over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent, about 4-5 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the anchovy fillets and cook, stirring frequently, until the anchovies dissolve into the oil.
- Add the canned tomato paste to the skillet, stirring to combine.
- Pour in the canned tomatoes with their juices, and stir well to combine.
- Add the capers, olives, and oregano, stirring them into the mixture.
- Sprinkle in the red pepper flakes and a dash of salt. Adjust the seasoning to taste.
- Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Add the cooked pasta to the skillet with the sauce.
- Toss the pasta in the sauce to ensure the noodles are evenly coated.
- Remove the skillet from heat and stir in the fresh parsley.
- Drizzle with the remaining 1 tablespoon (14g) of olive oil for extra flavor.
- Serve immediately, garnished with additional chopped parsley if desired.
- Serve the puttanesca pasta hot with a side of crusty bread and a glass of red wine for a complete Italian dining experience.
Tips:
- Use high-quality canned tomatoes for the best flavor in your sauce.
- Don’t skimp on the anchovies; they dissolve into the sauce and add a rich, umami depth.
- If you prefer a spicier dish, add more red pepper flakes to taste.
- Reserve a cup of pasta water before draining; it can be used to adjust the consistency of the sauce.
- Finish the dish with a drizzle of good olive oil and a sprinkle of freshly chopped parsley for an extra layer of freshness.
Puttanesca pasta with anchovies and olives is a flavor-packed dish that strikes the perfect balance between salty, tangy, and savory. Whether you're serving it for a special occasion or a casual meal, this pasta is sure to tantalize your taste buds and leave you craving more. Enjoy it with a sprinkle of fresh parsley and perhaps a glass of your favorite Italian wine.
| Nutrition Facts | |
|---|---|
| Serving Size | 1690 grams |
| Energy | |
| Calories 2200kcal | 88% |
| Protein | |
| Protein 100g | 63% |
| Carbohydrates | |
| Carbohydrates 390g | 113% |
| Fiber 40g | 100% |
| Sugar 44g | 43% |
| Fat | |
| Fat 70g | 82% |
| Saturated 12g | 39% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 290ug | 32% |
| Choline 230mg | 42% |
| Vitamin B1 9mg | 758% |
| Vitamin B2 2.73mg | 210% |
| Vitamin B3 60mg | 358% |
| Vitamin B6 2.10mg | 124% |
| Vitamin B9 1210ug | 302% |
| Vitamin B12 0.75ug | 31% |
| Vitamin C 140mg | 159% |
| Vitamin E 12mg | 83% |
| Vitamin K 310ug | 259% |
| Minerals | |
| Calcium, Ca 790mg | 61% |
| Copper, Cu 2.58mg | 0% |
| Iron, Fe 33mg | 309% |
| Magnesium, Mg 430mg | 103% |
| Phosphorus, P 1300mg | 104% |
| Potassium, K 3750mg | 110% |
| Selenium, Se 350ug | 644% |
| Sodium, Na 5470mg | 365% |
| Zinc, Zn 10mg | 95% |
| Water | |
| Water 1100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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