Puttanesca Pasta Recipe

Name: Puttanesca Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup cold-pressed virgin olive oil; 1 large red bell pepper, seeded and roughly chopped; 1 fresh chili pepper, seeded and finely chopped (or 1/2 teaspoon crushed red pepper flakes - more or less, to taste); 2 -4 cloves garlic, finely chopped; 3 ounces flat anchovy fillets, drained and pounded in mortar and pestle (canned in oil); 2 -3 fresh ripe roma tomatoes, peeled,seeded,and roughly chopped (Italian plum); ½ cup sun-dried tomato packed in oil, drained and chopped; ½ cup sliced seeded black olives (Kalamata olives are ideal); 2 tablespoons capers; ¼ cup finely chopped parsley; fresh ground black pepper; 1 lb freshly cooked spaghetti (I like spaghettini); parmigiano-reggiano cheese, freshly grated

Servings: persons

½ cup cold-pressed virgin olive oil
1 large red bell pepper, seeded and roughly chopped
1 fresh chili pepper, seeded and finely chopped (or 1/2 teaspoon crushed red pepper flakes - more or less, to taste)
2 -4 cloves garlic, finely chopped
3 ounces flat anchovy fillets, drained and pounded in mortar and pestle (canned in oil)
2 -3 fresh ripe roma tomatoes, peeled,seeded,and roughly chopped (Italian plum)
½ cup sun-dried tomato packed in oil, drained and chopped
½ cup sliced seeded black olives (Kalamata olives are ideal)
2 tablespoons capers
¼ cup finely chopped parsley
fresh ground black pepper
1 lb freshly cooked spaghetti (I like spaghettini)
parmigiano-reggiano cheese, freshly grated

1
Heat olive oil over a low to moderate flame.
2
Gently saute red pepper, chile, and garlic in the olive oil for five minutes.
3
Add pounded anchovies to pan with both the fresh and sun-dried tomatoes and saute a few minutes until anchovies melt.
4
Add olives and capers, and stir gently until heated through.
5
When done, add parsley, and gently mix through sauce.
6
Season with a few grinds of black pepper.
7
Do not add salt!
8
Toss immediately with hot, freshly cooked spaghetti, pass the Parmigiano Reggiano cheese, and serve with a fresh green salad (and a good Coonawarra red!
9
).

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ½ cup cold-pressed virgin olive oil, 1 large red bell pepper, seeded and roughly chopped, 1 fresh chili pepper, seeded and finely chopped (or 1/2 teaspoon crushed red pepper flakes - more or less, to taste), 2 -4 cloves garlic, finely chopped, and more.

Yes, Puttanesca Pasta 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.

That's it — enjoy your meal!

Puttanesca Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions