Pasta Puttanesca
Pasta Puttanesca is a classic Italian dish known for its bold, tangy flavors, thanks to ingredients like tomatoes, olives, capers, and anchovies. It’s quick to prepare, making it a perfect choice for a delicious weeknight meal.
Ingredients:
- 400g spaghetti or your favorite pasta
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 6-8 anchovy fillets (optional, but recommended for authentic flavor)
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- 1 can (400g) diced tomatoes or crushed tomatoes
- 100g pitted black olives (preferably Kalamata), halved
- 2 tbsp capers, drained
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant and lightly golden, about 1-2 minutes.
- Add anchovies and red pepper flakes: Add the anchovy fillets and stir, breaking them up with a spoon until they melt into the oil. Add red pepper flakes if using.
- Stir in the tomatoes: Add the canned tomatoes, olives, and capers to the skillet. Stir to combine and bring the sauce to a simmer. Let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste (be careful with the salt, as the anchovies and capers are already salty).
- Combine with pasta: Add the cooked pasta to the skillet and toss to combine, using a bit of the reserved pasta water if needed to help coat the pasta with the sauce.
- Serve: Serve hot, garnished with fresh parsley for a burst of color and flavor.
Tip: Pasta Puttanesca is best served immediately while the flavors are vibrant. It pairs beautifully with a fresh green salad and some crusty bread. Enjoy this tangy, savory classic!