Bold Italian Pasta Puttanesca (Print-Friendly Version)
A bold Italian dish combining tangy capers, briny olives, and savory anchovies in a vibrant tomato sauce over perfectly cooked spaghetti.
# What You'll Need:
01 -
12 ounces spaghetti, uncooked
02 -
1/4 cup olive oil
03 -
3 cloves garlic, minced
04 -
1/2 cup Kalamata olives, roughly chopped
05 -
1/4 cup capers, drained
06 -
4 anchovy fillets, chopped
07 -
1 teaspoon red pepper flakes
08 -
28 ounces diced tomatoes, 1 large can
09 -
1 teaspoon sugar
10 -
Salt, to taste
11 -
Pepper, to taste
12 -
Fresh basil, for garnish
# How to Make It:
01 -
Bring a large pot of salted water to boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
02 -
Heat the olive oil in a large skillet over medium heat. Add the garlic, olives, capers, anchovies, and red pepper flakes to the skillet and stir. Cook for 30 seconds to 1 minute until fragrant.
03 -
Add the diced tomatoes, sugar, salt, pepper, and about 1/4 cup of the reserved pasta water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
04 -
Add the cooked pasta into the sauce and toss everything together. If the sauce is too thick, add a bit more of the pasta water to thin it out.
05 -
Serve immediately garnished with fresh basil and Parmesan cheese if preferred.
# Additional Tips:
01 -
Anchovies add depth, not fishiness. Consider substitutes like Worcestershire or miso if necessary.
02 -
Avoid browning the garlic to keep the sauce from turning bitter.
03 -
Choose high-quality canned tomatoes for optimal flavor since the sauce cooks quickly.
04 -
Reserve pasta water to adjust sauce consistency and help it cling to the noodles.
05 -
Adjust the red pepper flakes for desired spice intensity.
06 -
Leftovers can be stored in the fridge for up to 3 days and reheated gently with water or broth.