Take your taste buds to Italy and whip up this delicious Pasta Puttanesca Recipe for dinner this week!
Oh, pasta puttanesca. Where to begin? Out of all the simple pantry pasta options out there, this one ranks as a personal favorite for quick meal prep. It’s ideal for those hectic weeknight dinners when cooking feels like a chore, or even as a bold, flavorful late-night treat. The salty, savory combination hits the spot every single time. I stumbled across this recipe a few weeks ago and gave it a try, and boy, was I impressed. Everything, starting from the saltiness of the capers and olives, the umami flavor from the anchovies, to the slight sweetness from the tomato, creates a perfect harmony of bold, complex flavors that make this dish absolutely irresistible. In less than 40 minutes, you’ll have a mouthwatering pasta dish that’s so good you’ll find yourself using bread to soak up every last drop of that incredible salty sauce from the pan.
Pasta puttanesca shines when you use high-quality ingredients in the sauce. I always make sure to use the best can of tomatoes I have in my pantry since they form the base of your sauce and will significantly impact the overall flavor and richness of your puttanesca. I prefer using the San Marzano variety of tomatoes since they have a light sweetness, low acidity, and a meaty texture. Alongside decent tomatoes, I highly recommend using good-quality anchovies, capers, and meaty olives such as Castelvetranos to ensure the best flavor and texture in your puttanesca sauce.
What does al dente even mean?
For those of you who don’t know, al dente is an Italian phrase that literally translates as “to the tooth,” describing the optimal texture for properly cooked pasta. When pasta is al dente, it should feel firm when you bite into it, with just a slight chewiness rather than being soft or mushy throughout. This texture is achieved by cooking pasta for the time specified on the package instructions, usually just 1-2 minutes less than it takes to become completely soft. Al dente pasta not only has a more pleasant mouthfeel but also holds up better when mixed with sauces and continues cooking slightly from residual heat.
How do I store leftovers?
If you have any leftover pasta puttanesca, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend adding the leftover pasta to a lightly oiled pan over medium-low heat. Toss gently for 2-3 minutes until heated through, adding a tablespoon of water if the sauce seems too thick. Alternatively, you can microwave individual portions in 30-second intervals, stirring between each interval and adding a bit of water to prevent drying out. Finish with a drizzle of fresh olive oil and chopped parsley to refresh the flavors before serving.
Serving suggestions
While this pasta puttanesca is absolutely delicious on its own, it’s even better when it’s served with a few side dishes. Last week, I served this with a crusty baguette to soak up the sauce leftover in the pan, this refreshing Italian Salad, and some Roasted Zucchini. If you want to add more protein to the table, you can serve it with a side of these ground turkey Meatballs or these crispy Baked Chicken Cutlets. If you have a sweet tooth after dinner, you can try whipping up this delightful Panna Cotta recipe or a batch of these Ricotta Cookies.
Ingredients
- 16 ounces dried spaghetti
- 1/2 cup reserved pasta water, use as needed
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 4 cloves garlic, finely chopped
- 3 canned anchovies, chopped
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 pinch red pepper flakes, plus more to taste
- 3/4 teaspoon dried basil
- 1 1/2 teaspoons dried oregano
- 2 tablespoons capers, rinsed
- 2/3 cup pitted olives, black or green, roughly chopped
- Kosher salt, to taste
- Olive oil, for drizzling
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente as per package instructions. Reserve about 1/2 cup of the cooking water and then drain the pasta.
- Heat the olive oil in a large, deep saucepan over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the garlic and chopped anchovies and cook for an additional minute until the anchovies melt into the oil.
- Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes, red pepper flakes, dried basil, dried oregano, capers, and chopped olives. Bring the mixture to a simmer, then lower the heat and let it cook gently for 10-15 minutes to blend the flavors.
- Add the drained pasta to the sauce along with some of the reserved pasta water to reach your desired consistency. Season with salt to taste and toss until the pasta is fully coated.
- Plate the pasta and drizzle a little extra olive oil on top if desired. Garnish with parsley and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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