Italian Pasta Puttanesca Recipe

Pasta Puttanesca is a classic Italian dish that’s packed with bold flavors and simple ingredients. This quick and easy recipe is perfect for a weeknight dinner when you’re craving something savory, tangy, and satisfying. The combination of olives, capers, garlic, and tomatoes creates a vibrant sauce that coats the pasta beautifully. Let’s dive into this delicious recipe!

Ingredients

For the Sauce:

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes (or fresh tomatoes, diced)
• 1/4 cup pitted black olives, roughly chopped (preferably Kalamata)
• 2 tablespoons capers, drained
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance the acidity of the tomatoes)
• Salt and freshly ground black pepper, to taste

For the Pasta:

• 12 oz spaghetti (or your choice of pasta)
• Fresh basil or parsley (optional, for garnish)

Instructions

1. Prepare the Pasta

Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Make sure to reserve a cup of pasta water before draining to help thicken the sauce later.

2. Make the Puttanesca Sauce

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned. Pro Tip: If you’re using red pepper flakes, add them with the garlic to allow the oil to infuse with the heat.

3. Add the Tomatoes and Other Ingredients

Once the garlic is fragrant, add the crushed tomatoes, olives, capers, red pepper flakes, oregano, and sugar (if using). Stir everything together and bring the sauce to a simmer. Let it cook for 10-15 minutes, stirring occasionally, until it thickens slightly. Pro Tip: If the sauce feels too thick, add a bit of reserved pasta water to adjust the consistency.

4. Combine Pasta and Sauce

When the pasta is ready, drain it and add it directly into the skillet with the sauce. Toss the pasta well to ensure it’s evenly coated in the sauce. If the sauce looks too dry, add a little more reserved pasta water to help it come together.

5. Serve and Garnish

Once combined, transfer the pasta to serving plates and garnish with fresh basil or parsley, if desired. You can also sprinkle some grated Parmesan or Pecorino Romano cheese on top for an added layer of flavor, though it’s not traditional for Puttanesca.

Pro Tips for Perfect Pasta Puttanesca

• Olive Choice: The flavor of the olives is essential in this dish. Kalamata olives are commonly used for their rich, briny taste, but feel free to experiment with other varieties like Castelvetrano for a milder, sweeter note.
• Capers: These little green gems add a punch of flavor. If you’re not fond of capers, you can reduce the amount, but they are a key element of the dish.
• Pasta Water: Don’t skip the reserved pasta water! It’s starchy and helps the sauce bind to the pasta, giving the dish a creamy texture without needing cream.
• Freshness: For a burst of fresh flavor, consider adding a few cherry tomatoes or a small handful of fresh basil right before serving.

Final Thoughts

Pasta Puttanesca is a vibrant, flavorful dish that’s perfect for any night of the week. The balance of salty, savory, and spicy flavors from the olives, capers, and red pepper flakes is what makes this dish so unique. The best part? It’s incredibly easy to make and doesn’t require a lot of prep or cooking time, so it’s perfect for busy nights when you want a meal that feels like a special treat. Enjoy!