Pasta Puttanesca Recipe

Name: Pasta Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried spaghetti (or spaghettini or linguine fini); 5 garlic cloves, finely minced (or forced through a garlic press); 2 teaspoons anchovy paste; ½ teaspoon red pepper flakes; 1 teaspoon salt; ½ teaspoon ground black pepper; ⅓ cup extra virgin olive oil; 1 (28 ounce) can whole tomatoes, in juice (preferably Italian, and if possible San Marzano); ½ cup pitted kalamata olive; 2 tablespoons drained capers; ¼ teaspoon sugar (optional); ¾ cup coarsely chopped fresh basil

Servings: persons

1 lb dried spaghetti (or spaghettini or linguine fini)
5 garlic cloves, finely minced (or forced through a garlic press)
2 teaspoons anchovy paste
½ teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup extra virgin olive oil
1 (28 ounce) can whole tomatoes, in juice (preferably Italian, and if possible San Marzano)
½ cup pitted kalamata olive
2 tablespoons drained capers
¼ teaspoon sugar (optional)
¾ cup coarsely chopped fresh basil

1
Cook spaghetti in a large pot of boiling salted water (2 1/2 tablespoons salt for 6 quarts of water) until barely al dente (do NOT overcook, because it will continue to cook in the sauce.
2
).
3
While pasta boils, cook garlic, anchovy paste, red pepper flakes, salt and pepper in extra virgin oli1ve oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
4
Meanwhile, puree tomatoes with juice in a blender.
5
Add tomato puree to garlic oil along with olives and capers and simmer, until pasta is ready.
6
Stir in sugar, if desired.
7
Drain pasta and add to sauce.
8
Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes.
9
Sprinkle with chopped fresh basil.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb dried spaghetti (or spaghettini or linguine fini), 5 garlic cloves, finely minced (or forced through a garlic press), 2 teaspoons anchovy paste, ½ teaspoon red pepper flakes, and more.

Yes, Pasta Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Puttanesca

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