Pasta Puttanesca (Printable Recipe)
Bold tomato pasta with olives, capers, and garlic, ready in under 30 minutes.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1 (28-ounce) can whole peeled San Marzano tomatoes, drained
02 -
1/4 cup extra-virgin olive oil
03 -
1 shallot, finely chopped (1/3 cup)
04 -
1/4 teaspoon sea salt
05 -
3 garlic cloves, finely chopped
06 -
1/4 teaspoon red pepper flakes
07 -
2 tablespoons capers
08 -
1/2 cup pitted kalamata olives, roughly chopped
09 -
12 ounces spaghetti pasta
10 -
1/4 cup chopped fresh parsley, plus more for garnish
# Steps to Follow:
01 -
Place the drained tomatoes in a large bowl and crush them by hand into a thick, chunky sauce. Set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add shallot and sea salt, and sauté for 4 to 5 minutes until softened.
03 -
Stir in garlic, red pepper flakes, capers, and olives. Cook for 2 minutes, stirring occasionally, to infuse oil with flavor.
04 -
Add crushed tomatoes to the skillet and simmer for 8 to 10 minutes to develop flavors.
05 -
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, according to package instructions. Reserve 1 cup pasta cooking water, then drain.
06 -
Add pasta to the sauce with 1/2 cup of reserved cooking water. Toss over low heat for 1 to 2 minutes, adding more water if needed to coat pasta lightly.
07 -
Add parsley and toss to incorporate. Adjust seasoning and serve garnished with extra parsley.
# Extra Tips:
01 -
Spaghetti is traditional for puttanesca, but bucatini or linguine also work well.