spaghetti puttanesca
Spaghetti puttanesca: a bold Italian recipe, practical for weekdays, with tomatoes, olives and anchovies for extra protein.
Ingredients
Method
- Cook the spaghetti in a large pot of boiling salted water until al dente, following package directions. Reserve 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and anchovy fillets. Sauté, stirring, until the garlic is fragrant and the anchovies dissolve, about 2 minutes. Add red pepper flakes, if using.
- Add the diced tomatoes to the skillet, crushing them lightly with a spoon if using canned. Simmer for 8–10 minutes until the sauce thickens slightly.
- Stir in the olives and capers. Simmer for another 2 minutes. Season with salt and black pepper.
- Add the drained spaghetti to the sauce. Toss well to coat, adding reserved pasta water little by little, until the sauce clings to the pasta.
- Turn off the heat and sprinkle with chopped parsley. Serve immediately.
Notes
If you’re a fan of bold, vibrant flavors, spaghetti puttanesca is your perfect weeknight hero. This iconic Italian pasta is renowned for its practical, pantry-friendly ingredients and history of bringing people together at the table. Whether you’re preparing a quick dinner for friends or seeking new favorites for busy days, its combination of tomatoes, olives, and anchovies guarantees a truly comforting meal.
Practical Tips for Success
- Choose the right olives: Black olives, such as Kalamata, deliver the most flavor, but green olives work if that’s what you have on hand.
- Balance the salt: Anchovies, capers, and olives all add saltiness, so taste your sauce before adding extra salt.
- Consider texture: If you love a silkier sauce, briefly blend half of the tomato mixture before tossing with the pasta.
- Spice to taste: The hint of red pepper flakes is optional; add more for a gentle kick or skip it entirely if you prefer milder flavors.
Prep Techniques for a Better Result
- Don’t overcook the pasta: Aim for a true al dente texture so the spaghetti holds up when stirred into the sauce.
- Sauté garlic and anchovies slowly: Let them melt into the oil—this deepens the flavor and mellows any sharp edges from the garlic.
- Reserve a little pasta water: It’s the secret weapon for getting the sauce to cling beautifully to each strand.
Serving and Variations
- Top with fresh herbs: Finish with basil or oregano if you have them—parsley adds freshness, but basil brings another layer of aroma.
- Make it vegetarian: Simply leave out the anchovies; a handful of sun-dried tomatoes can add umami richness in their place.
- Pairing suggestions: Serve with a light green salad and crusty bread for a complete meal. For a heartier table, add grilled vegetables or a simple bean salad on the side.
