Pasta Puttanesca is an Italian classic, bursting with bold flavors of anchovies, capers and olives. Originating from Naples, this dish transforms simple pantry staples into a dish that is both comforting and complex. The balance of savory, salty and slightly spicy elements make it a hit among those who crave hearty and satisfying meals.
Photos of Pasta Puttanesca Recipe
The key ingredients that you might not usually have in your pantry are anchovies, capers, and olives. Anchovies are small, oily fish that are typically sold in cans or jars. They provide a deep, umami flavor that is essential to Puttanesca. Capers are pickled flower buds and add a pop of tangy, briny flavor. Finally, olives, preferably the black variety, contribute a unique salty and slightly bitter taste.
Ingredients for Making Classic Pasta Puttanesca
Extra virgin olive oil: A staple in Italian cooking, adds richness and depth to the sauce.
Onion: Adds a sweet and savory flavor base to the sauce.
Garlic: Provides a robust flavor backbone common in many pasta dishes.
Anchovies: These small, oily fish add a unique savory, umami flavor.
Tomato paste: Used to thicken the sauce and intensify the tomato flavor.
Red pepper flakes: Adds a hint of heat to the sauce.
Tomatoes: The main component of the sauce. Fresh or canned can be used.
Dried oregano: Adds a hint of earthy, peppery flavor.
Capers: These add a tangy, briny burst of flavor.
Olives: Adds a distinct salty, slightly bitter flavor.
Spaghetti, linguine, or fettuccine: These long, thin pasta shapes work best with this type of sauce.
Salt: Enhances and balances the flavors.
Parsley: Adds a fresh, bright contrast to the salty, savory sauce.
One reader, Kacy Larsen says:
This classic pasta puttanesca recipe is a game-changer! The combination of anchovies, olives, and capers creates a burst of flavor that's simply irresistible. The sauce is rich and savory, and it pairs perfectly with al dente pasta. It's a must-try for any pasta lover!
Key Techniques for Making Classic Pasta Puttanesca
Prepare the pasta water: Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water).
Cook the onions, anchovies, and garlic: Heat the olive oil over medium heat in a large, deep sauté pan. Cook the onions until they're soft and translucent, about 4-5 minutes. Stir in the chopped anchovies along with some of the oil from the can. Add the finely chopped garlic and cook for another minute.
Make the sauce: Mix in the tomato paste and cook for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer for 10 to 15 minutes.
Cook the spaghetti: When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.
Finish the sauce: Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
Serve: Drain the pasta and put it in a large bowl. If desired, mix a little olive oil into the pasta to prevent sticking. Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.
How To Make Pasta Puttanesca
Satisfy your pasta cravings with this pasta puttanesca recipe. Just prepare your pasta, sweet crushed potatoes, and herbs, and voila!
Serves:
Ingredients
- 2tbspextra virgin olive oil
- ½cuponion,finely chopped
- 3garlic cloves,finely chopped
- 4cananchovies,chopped
- 2tbsptomato paste
- ½tspred pepper flakes
- 28oztomatoes,(1 can) crushed
- 2tspdried oregano
- 2tbspsmall capers,non-pariel
- ¾cupolives,(95 grams) pitted , black or green, roughly chopped
- 1lbspaghetti,or linguine, or fettuccine
- salt
- extra virgin olive oil,for drizzling
- ¼cupparsley,fresh chopped
Instructions
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Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, start making the sauce.
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Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they’re soft and translucent for about 4 to 5 minutes.
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While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the finely chopped garlic and cook another minute.
Make the Sauce:
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Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers.
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Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer for 10 to 15 minutes.
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When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.
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Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
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Drain the pasta and put it in a large bowl. Add a ladle’s worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.
Nutrition
- Calories: 475.01kcal
- Fat: 14.58g
- Saturated Fat: 2.33g
- Monounsaturated Fat: 8.75g
- Polyunsaturated Fat: 2.37g
- Carbohydrates: 65.94g
- Fiber: 5.33g
- Sugar: 6.80g
- Protein: 20.46g
- Cholesterol: 25.50mg
- Sodium: 1330.14mg
- Calcium: 130.94mg
- Potassium: 746.43mg
- Iron: 3.86mg
- Vitamin A: 78.39µg
- Vitamin C: 24.34mg
Crucial Technique for Perfecting Pasta Puttanesca
When making your pasta puttanesca, it's important to properly emulsify your sauce. This can be achieved by adding a bit of the starchy pasta water into the sauce. This starchy water will help the sauce adhere to the pasta, creating a more unified and flavorful dish. Also, remember to add the pasta to the sauce, not the other way around. This allows the pasta to absorb the sauce, enhancing its flavor. Lastly, don't rinse your pasta after cooking. The starch on the pasta helps the sauce stick better.
Time-Saving Tips for Preparing Pasta Puttanesca
Plan ahead: Prep your ingredients and measure them out before you start cooking to streamline the process.
Multitask: While the sauce is simmering, cook the pasta to save time and get the meal ready faster.
Use canned ingredients: Opt for canned tomatoes, olives, and capers to cut down on prep time without sacrificing flavor.
Organize your workspace: Keep your cooking area tidy and organized to avoid wasting time searching for utensils and ingredients.
Simplify the garnish: Instead of finely chopping parsley, simply tear the leaves for a quick and easy garnish.
Substitute Ingredients For Pasta Puttanesca Recipe
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it a suitable substitute for extra virgin olive oil in cooking.
onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, adding a delicate taste to the dish.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient alternative with a slightly milder flavor.
anchovies - Substitute with capers: Capers can add a briny and salty flavor similar to anchovies, enhancing the savory profile of the dish.
tomato paste - Substitute with sundried tomato paste: Sun-dried tomato paste offers a concentrated tomato flavor and adds a hint of sweetness to the recipe.
red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide the same level of heat and spiciness as red pepper flakes.
tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used as a substitute for fresh tomatoes, offering convenience and a similar texture.
dried oregano - Substitute with dried basil: Dried basil can provide a similar herbaceous flavor and aroma to the dish.
capers - Substitute with green olives: Green olives can offer a briny and salty flavor similar to capers, adding a unique taste to the recipe.
olives - Substitute with sundried tomatoes: Sun-dried tomatoes can provide a rich and savory flavor, complementing the dish with a unique twist.
spaghetti, linguine, or fettuccine - Substitute with penne pasta: Penne pasta can be a suitable alternative, offering a different shape and texture while still holding the sauce well.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular table salt, providing a similar level of salinity.
parsley - Substitute with fresh basil: Fresh basil can offer a similar herbaceous and aromatic flavor, enhancing the overall taste of the dish.
Best Way to Present Classic Pasta Puttanesca
Elevate the pasta: Gently twirl the pasta into a nest shape using tongs before placing it on the plate. This creates a visually appealing presentation and prevents the pasta from appearing clumped together.
Garnish with fresh herbs: Sprinkle freshly chopped parsley over the top of the pasta to add a pop of color and a hint of freshness to the dish.
Incorporate a drizzle of olive oil: Just before serving, drizzle a small amount of high-quality extra virgin olive oil over the pasta to enhance the flavors and add a glossy finish.
Use a wide, shallow bowl: Present the pasta in a wide, shallow bowl to showcase the vibrant colors of the sauce and toppings, allowing the dish to be the focal point.
Arrange the olives and capers strategically: Place the olives and capers on top of the pasta in an artful manner, ensuring they are evenly distributed for a balanced visual appeal.
Consider the placement of the anchovies: If using whole anchovies, carefully position them on top of the pasta to create an elegant and intentional arrangement.
Add a final sprinkle of red pepper flakes: For a touch of heat and a visually striking element, sprinkle a pinch of red pepper flakes over the finished dish just before serving.
Serve with a side of toasted bread: Accompany the pasta with a side of thinly sliced, toasted bread to add texture and provide an additional element to the presentation.
Essential Tools for Making Pasta Puttanesca
- Large pot: You will need a large pot to boil the pasta. Make sure it is big enough to hold the pasta and has enough water to cover it completely.
- Sauté pan: A sauté pan is essential for cooking the onions, anchovies, and garlic for the sauce. It should be large enough to hold all the ingredients without overcrowding.
- Wooden spoon: A wooden spoon is useful for stirring the sauce as it simmers and for mixing the pasta with the sauce.
- Colander: A colander is necessary for draining the cooked pasta before adding it to the sauce.
- Large bowl: You will need a large bowl to toss the cooked pasta with the sauce before serving.
- Ladle: A ladle is useful for transferring the sauce to the cooked pasta and for serving the dish.
Storing and Freezing Homemade Pasta Puttanesca
- Let the pasta puttanesca cool completely before storing or freezing.
- To store in the refrigerator, place the cooled pasta in an airtight container and keep it in the fridge for up to 3-4 days.
- When ready to eat, reheat the pasta in a microwave or on the stovetop, adding a splash of water or olive oil to help loosen the sauce if needed.
- To freeze, transfer the cooled pasta to a freezer-safe container or resealable plastic bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Frozen pasta puttanesca can be stored for up to 2-3 months.
- To reheat from frozen, thaw the pasta in the refrigerator overnight or place the container in a bowl of cold water for faster thawing.
- Once thawed, reheat the pasta in a microwave or on the stovetop, stirring occasionally and adding a little water or olive oil if the sauce seems too thick.
- Note: The texture of the pasta may change slightly after freezing and reheating, but the flavors will still be delicious.
How To Reheat Leftover Pasta Puttanesca
Stovetop method: place the leftover pasta puttanesca in a saucepan or skillet over medium-low heat. Add a splash of water or olive oil to prevent the pasta from drying out. Stir gently until the pasta is heated through, about 5 minutes. This method works best for small portions and helps to maintain the texture of the pasta.
Microwave method: transfer the leftover pasta puttanesca to a microwave-safe dish. Cover the dish with a damp paper towel to prevent the pasta from drying out. Microwave on high for 1-2 minutes, stirring halfway through, until the pasta is heated through. This method is quick and convenient but may result in slightly softer pasta.
Oven method: preheat the oven to 350°F (175°C). Transfer the leftover pasta puttanesca to an oven-safe dish and cover with aluminum foil. Bake for 10-15 minutes, or until the pasta is heated through. This method works well for larger portions and helps to maintain the texture of the pasta.
Add moisture: if the leftover pasta puttanesca seems dry, add a splash of water, olive oil, or tomato sauce before reheating to help revive the texture and flavor of the dish.
Adjust seasoning: after reheating, taste the pasta puttanesca and adjust the seasoning as needed. You may want to add a pinch of salt, a squeeze of lemon juice, or a sprinkle of grated parmesan cheese to enhance the flavors.
Is Making Pasta Puttanesca at Home Cost-Effective?
This pasta puttanesca recipe is quite cost-effective for a household. The key ingredients like canned tomatoes, olives, and pasta are budget-friendly and readily available. The addition of anchovies and capers may slightly increase the cost, but they contribute to the robust flavor. Overall Verdict: 9/10. Approximate cost for a household of 4 people: $15-20.
Is Pasta Puttanesca Healthy or Unhealthy?
The classic pasta puttanesca recipe is a delicious and flavorful dish, but it may not be the healthiest option due to a few key ingredients:
- Anchovies and olives are high in sodium, which can contribute to high blood pressure and other health issues when consumed in excess
- The recipe calls for a significant amount of olive oil, which is high in calories and fat
- Pasta is a refined carbohydrate, which can cause blood sugar spikes and may not be suitable for those with diabetes or following a low-carb diet
However, the recipe also includes some healthy ingredients, such as:
- Tomatoes, which are rich in lycopene, vitamin C, and other antioxidants
- Garlic and onions, which have anti-inflammatory and immune-boosting properties
- Parsley, which is a good source of vitamins A, C, and K
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of olive oil used, or opt for a lighter alternative like cooking spray
- Use whole wheat or legume-based pasta to increase fiber and nutrient content
- Reduce the amount of anchovies and olives, or replace them with lower-sodium alternatives like capers or artichokes
- Add more vegetables to the sauce, such as zucchini, bell peppers, or spinach, to increase the nutrient density of the dish
- Use fresh herbs like basil or oregano to add flavor without increasing sodium content
- Serve the pasta with a side salad or roasted vegetables to balance out the meal and add more nutrients
Editor's Opinion on This Classic Pasta Dish
The classic pasta puttanesca recipe is a delightful combination of savory and tangy flavors. The anchovies, olives, and capers add a briny depth to the rich tomato sauce, while the red pepper flakes provide a subtle kick of heat. The dish is beautifully balanced and bursting with Mediterranean flavors. The recipe's simplicity makes it perfect for a quick and satisfying meal. It's a timeless classic that never fails to impress. Buon appetito!
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Why trust this Pasta Puttanesca Recipe:
This recipe is a true taste of Italy, using authentic anchovies and capers for a burst of flavor. The combination of tomatoes and olives creates a rich and savory sauce that will transport you to the streets of Naples. The use of extra virgin olive oil and dried oregano adds depth and aroma to the dish. Trust the traditional ingredients and methods to deliver a genuine pasta puttanesca experience.
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