spaghetti puttanesca
Spaghetti puttanesca is pure flavor. Discover this Italian pasta with olives, capers and tomatoes in a practical, healthy way.
Ingredients
Method
- Boil the spaghetti: In a large pot, bring salted water to a boil. Add 400g of spaghetti and cook until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
- Prepare the sauce: While the pasta cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 sliced garlic cloves and 5 chopped anchovy fillets. Sauté until fragrant and the anchovies dissolve, about 2 minutes.
- Add flavorings: Stir in 1 tsp red pepper flakes (optional), 400g canned diced tomatoes, 100g chopped black olives, and 2 tbsp rinsed capers. Cook, stirring occasionally, for 8-10 minutes or until the sauce thickens slightly.
- Season the sauce: Add 0.5 tsp salt, 0.5 tsp black pepper, and 1 tsp dried oregano. Adjust seasoning to taste if necessary.
- Combine pasta and sauce: Toss the drained spaghetti with the sauce, adding reserved pasta water little by little to achieve a silky texture. Mix in 0.25 cup chopped fresh parsley.
- Serve immediately: Plate the spaghetti puttanesca and garnish with extra parsley or olives if desired. Enjoy your flavorful Italian pasta!
Notes
Spaghetti puttanesca is a frequent star on Italian dinner tables and is beloved worldwide because of its robust flavors and speed of preparation. This dish strikes the perfect balance between simplicity and boldness, making it a go-to for busy weeknights or sophisticated gatherings alike.
Expert Tips to Master Your Puttanesca
- Choose quality ingredients: Since the recipe hinges on a few core items, use the best extra virgin olive oil, good canned tomatoes, and flavorful olives. Kalamata or Gaeta olives are ideal and will intensify the authentic character of your sauce.
- Anchovies melt in the sauce: Don’t be afraid of anchovies — they dissolve completely and boost umami without leaving a strong fishy taste. For a vegetarian version, substitute with finely chopped sun-dried tomatoes or a pinch of miso paste.
- Watch the garlic closely: Sauté just until fragrant; burning garlic can introduce bitterness to your sauce. If you prefer a milder flavor, halve the cloves or remove them after infusing the oil.
- Pasta water is your ally: Reserve some of the cooking liquid to adjust the consistency of the sauce. Its starch will help the sauce cling beautifully to the noodles.
- Rinsing capers: Always rinse capers to tone down their briny intensity and prevent overpowering the sauce.
Customization and Serving Suggestions
- For extra richness, finish the dish with a drizzle of olive oil and a sprinkle of freshly grated Parmigiano-Reggiano or a vegan alternative.
- Add heat: Adjust the chili flakes to your taste, or serve with chili oil on the side for spice lovers.
- Try whole wheat or gluten-free spaghetti to suit your dietary needs without sacrificing flavor.
