Pasta alla Puttanesca
A vibrant and flavorful Italian pasta dish that combines savory and tangy ingredients for a quick and delicious meal.
Ingredients
Main Ingredients
- 12 oz linguine or spaghetti A comforting base perfect for soaking up the sauce.
- 2 tablespoons olive oil Adds richness to the dish.
- 4 cloves garlic, thinly sliced Provides depth of flavor.
- 4 fillets anchovy, chopped Enhances the savory profile.
- 1/2 teaspoon red pepper flakes Adds heat.
- 1 14 oz can crushed tomatoes Serves as the sauce’s foundation.
- 1/2 cup cherry tomatoes, halved (optional) Adds sweetness and freshness.
- 1/3 cup pitted Kalamata olives Brings richness to the dish.
- 2 tablespoons capers, drained Adds a piquant punch.
- to taste Salt & freshly cracked black pepper Essential for seasoning.
- 2 tablespoons fresh parsley, chopped A vibrant garnish.
- optional freshly grated Parmesan Adds creamy and salty finish.
Instructions
Cooking the Pasta
- Cook the linguine in a large pot of well-salted boiling water according to package directions until al dente, usually about 8 to 10 minutes. Reserve 1/2 cup of the pasta water before draining.
Preparing the Sauce
- In a large skillet, heat the olive oil over medium heat. Add the garlic, chopped anchovies, and red pepper flakes. Sauté for 2 to 3 minutes until aromatic.
- Stir in the crushed tomatoes, cherry tomatoes (if using), Kalamata olives, and capers. Simmer for about 8 to 10 minutes until the sauce thickens.
Combining Pasta and Sauce
- Add the drained pasta to the skillet, tossing well with the sauce, adding reserved pasta water as needed to achieve a glossy coating.
- Sprinkle with parsley and cracked black pepper. Add Parmesan if desired. Serve immediately.
Notes
Use high-quality canned tomatoes for best flavor. Adjust red pepper flakes to taste and add lemon juice for brightness.