Pasta Puttanesca Recipe
Pasta Puttanesca is a vibrant and flavorful Italian dish featuring spaghetti tossed in a savory sauce made from olives, capers, garlic, tomatoes, and red pepper flakes. The sauce is gently sautéed and simmered before combining with al dente pasta, resulting in a bright, slightly spicy, and tangy meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Sauce
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, grated
- ¾ cup black olives, pitted and halved (Gaeta, Kalamata, or other)
- 2 tablespoons capers, rinsed
- ¼ teaspoon red pepper flakes (adjust to taste)
- 28 ounces (1 large can) whole peeled tomatoes (preferably San Marzano)
- Salt and black pepper to taste
- 1 handful flat-leaf parsley, chopped
For the Pasta
- 1 pound spaghetti
- 1 gallon water (for boiling)
- 2 tablespoons salt (for boiling water)
- 1 cup reserved pasta cooking water (to finish the sauce)
- Extra virgin olive oil (for drizzling at the end)
Instructions
- Make the Sauce: In a large skillet, warm 3 tablespoons of extra virgin olive oil over medium heat. Add the halved black olives, rinsed capers, red pepper flakes, and grated garlic. Fry gently for 1 to 2 minutes, ensuring the garlic does not burn.
- Simmer the Sauce: Add the whole peeled tomatoes to the skillet. Stir and crush the tomatoes with a fork, then let the puttanesca sauce simmer on medium-low heat for 15 minutes to develop flavor.
- Adjust Seasoning: Taste the sauce and add salt and black pepper as necessary. Keep the sauce simmering while you cook the pasta.
- Cook the Pasta: Bring a large pot with 1 gallon of water and 2 tablespoons of salt to a boil. Add the spaghetti and cook it very al dente—about 3 minutes less than the package instructions recommend.
- Reserve Pasta Water & Drain: Before draining, reserve 2 cups of pasta cooking water. Drain the pasta and add it to the puttanesca sauce in the skillet.
- Finish Cooking & Toss: Add 1 cup of the reserved pasta water and the chopped flat-leaf parsley to the skillet. Toss the pasta and sauce together over medium-high heat for about 2 minutes, until the pasta is creamy and perfectly al dente.
- Serve: Plate the pasta, then drizzle with good quality extra virgin olive oil and garnish with additional fresh parsley for a bright finish.
Notes
- Use high-quality San Marzano tomatoes for the best authentic flavor.
- Adjust the amount of red pepper flakes based on your desired spice level.
- Be careful not to burn the garlic during the initial frying as it can turn bitter.
- Reserving pasta water is key to achieving a silky, well-emulsified sauce.
- This dish pairs wonderfully with a crisp green salad and a glass of dry red wine.
Keywords: Pasta Puttanesca, Italian pasta, spaghetti puttanesca, olive pasta sauce, capers pasta, easy Italian dinner, vegetarian pasta recipe
Find it online: https://stirringwithstella.com/pasta-puttanesca-recipe/
