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!
Cook time 30 min
Prep time 10 min
Ingredients:
16 oz pasta1/4 cup fresh parsley
1/2 cup onion
2 tbsp capers
2 tsp dried oregano
3 garlic cloves
2 tbsp olive oil
2 cans canned tomatoes
3/4 cup olives
1/2 tsp red pepper (spice)
1 tbsp olive oil
2 tbsp canned tomato paste
1 dash salt
3 oz anchovy
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.
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 per serving
1 ServingsCalories 2200kcal
Protein 100g
Carbohydrates 390g
Fiber 40g
Sugar 44g
Fat 70g
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