Easy Pasta Puttanesca
This easy pasta puttanesca recipe delivers a bold, flavorful Italian dish in just 20 minutes. It combines al dente pasta with a pungent, savory sauce featuring olive oil, anchovies, garlic, fresh tomatoes, briny capers, and olives, finished with a hint of red pepper flakes for a delightful kick. Ideal for a quick, robust meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For preparing the sauce
- 1 Colander For draining pasta
- 1 Chef's Knife and Cutting Board For chopping garlic, tomatoes, and olives
- 1 Wooden Spoon or Spatula For stirring and mincing anchovies
Ingredients
Main
- 4 ounces weight Uncooked Pasta
- 2 Tablespoons Olive Oil
- 5 whole Anchovy Filets In Oil
- 3 cloves Garlic Minced
- 1 cup Tomatoes Chopped
- 2 teaspoons Capers Drained
- ½ cups Olives Pitted And Rough Chopped
- 1 pinch Red Pepper Flakes
Instructions
- Bring a large pot of salted water to a rolling boil for the pasta.
- While the water heats, warm olive oil in a large skillet over medium heat. Add anchovy fillets and mince them with a wooden spoon until they completely dissolve into the oil.
- Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to let it brown or burn.
- Stir in the chopped tomatoes, drained capers, pitted and rough-chopped olives, and red pepper flakes. Mix well.
- Reduce the heat to a gentle simmer and let the sauce cook while the pasta finishes.
- Add the uncooked pasta to the boiling water and cook according to package directions until al dente.
- Before draining, reserve about 1/2 cup of the starchy pasta cooking water.
- Drain the pasta thoroughly and transfer it directly into the skillet with the simmering sauce.
- Toss the pasta with the sauce, adding a splash or two of the reserved pasta water if needed to help the sauce emulsify and beautifully coat the pasta.
- Serve the Easy Pasta Puttanesca immediately.
Notes
For a truly authentic Puttanesca, the anchovies are key; allow them to completely dissolve in the olive oil to create a rich umami foundation, rather than tasting fishy. Avoid over-browning the garlic, as it can turn bitter. When adding tomatoes, if fresh are not peak season, high-quality canned San Marzano diced tomatoes are an excellent substitute. Always reserve some pasta cooking water; it's liquid gold for emulsifying the sauce and achieving that perfect cling to the pasta. Add capers and olives in the final minutes to maintain their distinct texture and vibrant briny notes. A final drizzle of high-quality extra virgin olive oil before serving elevates the aroma and richness.