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This pasta puttanesca comes together with pantry staples yet tastes like something you would get in a cozy trattoria. It is bold from briny olives and capers, comforting with rich tomato sauce, and quick enough for a weeknight.
I first cooked this pasta during a busy week when I had little energy but wanted something deeply satisfying. Now it is my go-to dish when I need maximum flavor with minimal effort.
Ingredients
- Whole peeled San Marzano tomatoes: provide a sweet and rich sauce base. Choose high-quality canned varieties for best flavor
- Extra virgin olive oil: adds richness and depth. Look for cold-pressed for a robust taste
- Shallot: offers a milder, sweeter flavor than onions and blends smoothly into the sauce
- Sea salt: brightens and balances all the flavors
- Garlic: brings a pungent aroma and savory base note
- Red pepper flakes: give gentle heat and complexity. Adjust to taste
- Capers: add tangy brininess that makes the sauce come alive
- Kalamata olives: offer a meaty, salty bite. Choose pitted for convenience
- Spaghetti: holds the sauce beautifully but bucatini or linguine also work well
- Fresh parsley: adds freshness and color at the end
Step by Step Instructions
- Sauté the aromatics:
- Place a large skillet over medium heat and warm the olive oil. Add chopped shallot and sea salt. Cook gently for about 4 to 5 minutes until softened and translucent. This slow cooking builds a sweet flavor base
- Infuse the oil:
- Add garlic, red pepper flakes, capers, and olives. Cook for 2 minutes, stirring occasionally, to release their aromas and infuse the oil with briny heat
- Build the sauce:
- Add hand-crushed tomatoes to the skillet. Simmer gently for 8 to 10 minutes, stirring now and then, until flavors meld and sauce thickens slightly
- Cook the pasta:
- Meanwhile bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package directions. Reserve 1 cup of the pasta water before draining
- Combine pasta and sauce:
- Transfer drained pasta to the skillet with the sauce. Add half a cup of pasta water and toss gently over low heat until coated. Add more pasta water if needed for a silky texture
- Finish and serve:
- Sprinkle in fresh parsley and toss again. Taste and adjust seasoning before serving hot with extra parsley for garnish
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My favorite part of this dish is the olives. They remind me of visiting my grandmother, who would always set out a small bowl of them as a snack before Sunday lunch. That briny pop is pure nostalgia for me.
Storage Tips
Leftovers keep in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of water or olive oil to refresh the sauce
Ingredient Substitutions
For a stronger umami punch add anchovies with the garlic. For a vegan twist use extra capers and a pinch of nutritional yeast instead. Fresh basil or oregano can replace parsley
Serving Suggestions
Serve with a crisp green salad, sautéed broccolini, or garlic bread. A glass of red wine like Montepulciano complements the flavors beautifully
Cultural Note
Pasta puttanesca is rooted in mid-20th-century Southern Italy, with origins debated between Naples and the island of Ischia. Its story reflects Italian cooking’s spirit of improvisation using what is on hand
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Frequently Asked Questions About Recipes
- → What type of pasta works best for puttanesca?
Spaghetti is the most traditional choice, but bucatini, linguine, or other long pasta shapes also pair beautifully with the sauce.
- → Can I make pasta puttanesca without anchovies?
Yes, you can skip anchovies for a vegetarian version. The olives and capers still provide plenty of briny flavor.
- → Can I use fresh tomatoes instead of canned?
Yes, but canned San Marzano tomatoes offer a sweeter, richer flavor and save preparation time.
- → How spicy is pasta puttanesca?
It has a gentle heat from red pepper flakes, but you can adjust the amount to suit your taste.
- → What can I serve alongside pasta puttanesca?
A green salad, sautéed vegetables, or crusty bread make excellent accompaniments to soak up the sauce.
- → How long can leftovers be stored?
Leftover pasta puttanesca can be stored in an airtight container in the refrigerator for up to 3 days.