Pasta Puttanesca
Pasta Puttanesca pairs tender pasta with a flavorful sauce or filling for a satisfying main dish.
About This Recipe
Pasta Puttanesca works best when the pasta and sauce finish together.
Save a little cooking water or sauce to loosen the texture before serving.
Ingredients
- ✓Salt to taste
- ✓3 tablespoons olive oil
- ✓3 or more cloves garlic, lightly smashed and peeled
- ✓3 or more anchovy fillets
- ✓1 28-ounce can whole plum tomatoes
- ✓Freshly ground black pepper to taste
- ✓½ cup pitted black olives, preferably oil-cured
- ✓2 tablespoons capers
- ✓Crushed red pepper flakes to taste
- ✓1 pound linguine or other long pasta
- ✓Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional
Ingredient Notes
- Pasta: Cook until just tender so it holds sauce.
- Sauce: Keep sauce loose enough to coat every piece.
- Cheese or seasoning: Add gradually and taste before serving.
- Reserved liquid: A splash of pasta water can help the sauce turn glossy.
Instructions
- 1
Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- 2
Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- 3
Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Katy’s Kitchen Tips
- Salt the pasta water.
- Cook pasta just until tender.
- Reserve some cooking water.
- Toss pasta and sauce together before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Pasta Puttanesca
Serve Pasta Puttanesca with garlic bread, salad, roasted vegetables, or extra grated cheese.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooked pasta: Soft pasta can break and feel heavy.
- Dry sauce: Keep a little water or sauce to loosen the dish.
- Rinsing pasta: Rinsing removes starch that helps sauce cling.
- Serving too late: Pasta thickens as it sits.
FAQ
Can I make Pasta Puttanesca ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 385.7 kcals
- Carbohydrates: 63.4 grams
- Cholesterol: 1.7 milligrams
- Fiber: 4.7 grams
- Protein: 11.9 grams
- Sodium: 541.8 milligrams
- Sugar: 5.5 grams
- Fat: 9.6 grams
- Saturated Fat: 1.4 grams
- Unsaturated Fat: 1.4 grams