Pasta Puttanesca
A delightful Italian dish featuring spaghetti and a vibrant sauce made from garlic, olives, capers, and crushed tomatoes.
Ingredients
Main Ingredients
- 1 lb spaghetti (or your favorite pasta)
- 2 tbsp olive oil Use high-quality for best flavor.
- 4 cloves garlic, minced Adds depth to the dish.
- 1/2 tsp red pepper flakes For a touch of heat.
- 1 can (14.5 oz) crushed tomatoes Rich and full of taste.
- 1/4 cup Kalamata olives, pitted and sliced Adds a briny burst of flavor.
- 2 tbsp capers Provides tangy zest.
- 4-6 fillets anchovy fillets, minced (optional) For depth of flavor.
- 1/2 tsp dried oregano Herb that ties the dish together.
- Salt and freshly ground black pepper, to taste For seasoning.
- Fresh parsley, chopped (for garnish) Adds freshness.
- Fresh basil, chopped (for garnish) For added flavor and aroma.
- Grated Parmesan cheese (optional, for serving) For a creamy finish.
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining and set aside.
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- If using anchovies, stir them in and cook until they dissolve into the oil, about 1–2 minutes.
- Add the crushed tomatoes, sliced olives, and capers to the skillet. Sprinkle in the dried oregano and stir well.
- Let the sauce simmer for 5–7 minutes, and season with salt and black pepper to taste.
- Toss the cooked spaghetti into the skillet, coating it evenly with the sauce. Add reserved pasta water as needed for consistency.
- Plate the pasta, garnishing with chopped parsley and basil. Optionally, sprinkle grated Parmesan cheese before serving.
Notes
For best results, allow the sauce to simmer longer for richer flavors. This dish is versatile and suitable for family dinners or special occasions.