Spaghetti alla puttanesca with anchovies, olives and capers
Spaghetti alla Puttanesca is a hearty Italian pasta dish featuring bold flavors from anchovies, olives, and capers, balanced by the richness of parmesan. This quick recipe combines sautéed aromatics with a simple tomato sauce for an authentic taste of Italy.
Cook time 15 min
Prep time 15 min
Ingredients:
1.75 cans canned tomatoes1 tsp dried basil
1.50 tbsp capers
12 oz pasta
3 oz anchovy
2 tbsp fresh parsley
1/4 red pepper
1/4 cup grated parmesan cheese
1 tsp dried oregano
1/2 cup olives
4 garlic cloves
1/4 cup olive oil
Spaghetti alla Puttanesca is a bold and flavorful pasta dish that originates from Italy. This recipe combines the robust flavors of anchovies, olives, and capers with the richness of parmesan cheese and the aromatics of dried basil and oregano. It's a quick yet delectable meal perfect for any occasion.
Instructions:
- Mince the garlic.
- Finely chop the red pepper.
- Slice the pitted olives.
- Chop the fresh parsley.
- Grate the parmesan cheese if not pre-grated.
- In a large pot, bring plenty of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
- Drain the pasta, reserving about 1/2 cup of pasta water in case you need to thin the sauce later.
- While the pasta is cooking, heat the olive oil in a large skillet or saucepan over medium heat.
- Add the minced garlic and chopped red pepper to the skillet. Sauté until the garlic is fragrant and the pepper softens, about 2-3 minutes.
- Add the anchovies and cook, breaking them up with a spoon, until they dissolve into the oil, about 3 minutes.
- Add the capers, olives, dried basil, and dried oregano. Stir to combine.
- Pour in the canned tomatoes, breaking them up with a spoon. Stir to combine all the ingredients.
- Let the sauce simmer for 10-15 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Add the cooked and drained pasta to the skillet with the puttanesca sauce.
- Toss the pasta in the sauce to coat evenly. If the sauce is too thick, add a little reserved pasta water at a time to reach the desired consistency.
- Stir in the fresh parsley.
- Sprinkle the grated Parmesan cheese over the top and toss gently.
- Serve the Spaghetti alla Puttanesca hot.
- Optionally, garnish with a bit more fresh parsley and additional Parmesan cheese if desired.
In conclusion, Spaghetti alla Puttanesca offers a delightful combination of salty, savory, and tangy flavors that make for a satisfying and memorable meal. The simplicity of the ingredients and the ease of preparation make it an ideal recipe for both weeknight dinners and special occasions. Enjoy your Spaghetti alla Puttanesca with a sprinkle of fresh parsley and a generous dusting of parmesan cheese.
Spaghetti alla puttanesca with anchovies, olives and capers FAQ:
Cook the pasta according to the package instructions until al dente, typically about 8-10 minutes. Be sure to taste it a minute or two before the advised time to ensure it's cooked to your liking.
If you're looking for a substitute for anchovies, consider using diced olives or capers to maintain a salty flavor. Alternatively, a splash of soy sauce or miso can provide umami, but the flavor will differ slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat it in a skillet over low heat or in the microwave, adding a splash of water if it seems dry.
A large skillet or saucepan, at least 12 inches in diameter, is ideal for making the sauce. This size allows for even cooking and enough space to combine all the ingredients without overcrowding.
The sauce is done when it has thickened slightly and the flavors have melded together, which typically takes about 10-15 minutes of simmering. Stir occasionally to prevent sticking and taste for seasoning.
Cooking Tips:
- Use high-quality canned tomatoes for a richer flavor in the sauce.
- Rinse the capers to reduce their saltiness before adding them to the sauce.
- Cook the pasta al dente to ensure it has a perfect texture that complements the sauce.
- If you prefer a milder flavor, reduce the amount of anchovies or balance it with a bit more olive oil.
- Add the red pepper towards the end of the cooking process to maintain its crunch and color.
- Make sure to stir the pasta into the sauce thoroughly so every strand is well-coated.
- For an added burst of freshness, garnish with additional chopped fresh parsley just before serving.
Nutrition Facts
4 ServingsCalories 450kcal
Protein 22g
Carbohydrates 77g
Fiber 7g
Sugar 7g
Fat 22g
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