Spaghetti alla Puttanesca
Pasta Puttanesca (Spaghetti alla Puttanesca) is a punchy, zesty, umami-rich classic Southern Italian pasta your whole family will love! It’s the ultimate emergency pantry meal made with a zesty tomato-based Puttanesca Sauce punctuated by briny capers, fruity Kalamata olives, spicy red pepper flakes, garlic and herbs. You can keep the Puttanesca recipe simple or pump it up with shrimp, chicken or any veggies of choice such as zucchini, bell peppers, or asparagus. Best of all, the recipe is SO easy and extremely forgiving, literally ANYONE can make. Serve it up with a side of Garlic Bread or Buttery Breadsticks to mop up the gutsy Puttanesca Sauce and fresh Green Bean Salad or Roasted Parmesan Broccoli.
Servings 6 -8 servings
Ingredients
- 1 pound spaghetti
- ¼ cup extra virgin olive oil
- 6 cloves garlic, minced
- 6 anchovy fillets, minced
- ¾-1 teaspoon red pepper flakes
- 1 28 ounce can crushed tomatoes
- 2 pints cherry tomatoes, optional
- 1 teaspoon dried oregano
- ¼ teaspoon pepper
- 1/3 cup capers, drained and rinsed
- 1/2 cup pitted Kalamata olives, coarsely chopped
- 1/4 cup chopped fresh basil leaves (may sub 1 teaspoon dried)
- 1/4 cup chopped fresh parsley (may sub 1 teaspoon dried)
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 3/4 cup pasta water. Drain pasta and return to the pot.
- Heat olive oil in a large saucepan over medium heat. Add garlic, anchovies and red pepper flakes and cook for 2-3 minutes, until the garlic is golden and anchovies have melted into the oil.
- Stir in the crushed tomatoes, cherry tomatoes, oregano and pepper. Bring to a gentle simmer for 6-8 minutes, until the sauce has thickened and some of the cherry tomatoes have burst.
- Stir in the olives, capers, basil, parsley and Parmesan cheese.
- Combine the sauce and the pasta in either the pasta pot or sauce pot (whatever is large enough to hold the sauce) Add additional pasta water as needed to reach desired consistency. Taste and season with additional salt, pepper, red pepper, capers or olives to taste.
Video
Notes
Expert Cooking Tips and Tricks
- Anchovies: please don’t skip! The anchovies are a key, umami rich ingredient that add saltiness and a savory, complex depth to this otherwise simple sauce without leaving it “fishy-tasting.” You will need 6 anchovies from a can or jar packed in oil usually located next to the tuna fish.
- Anchovy substitute: add 2 tablespoons mild white or yellow miso paste to the sauce with the crushed tomatoes. I also recommend adding 1 large crumbled nori sheet to mimic the briny, saltwater fish-like umami notes, but this is optional.
- Crushed tomatoes: I recommend the brands San Marzano and Muir Glen. San Marzano tomatoes are usually sold “whole” so you will want to pour them into a bowl and crush them with your hands first.
- Capers: look for salt packed capers because they have the best flavor and texture, but make sure to give them a quick rinse before using or else they’ll make the sauce overly salty.
- Red pepper flakes: are needed to spice up the dish to cut through the brininess. Use ½ teaspoon for mild to 1 teaspoon for spicy. I used ¾ teaspoon and it was just right for me who likes some heat.
- Dried herb substitute: if using dried basil and dried parsley, add them to the sauce with the dried oregano.
HOW TO STORE AND REHEAT
- To store: store in an airtight container in the refrigerator for 4-5 five days.
- To freeze: for the most appealing texture, it is best to freeze the Puttanesca Sauce without the pasta. Let the sauce cool completely, transfer to a sealable, freezer safe container and freeze for up to 3 months. To freeze the sauce and the pasta once combined, let the dish cool completely, transfer to an airtight container and freeze for up to three months.
- To reheat in the microwave: transfer portions to a microwave-safe dish, microwave for 1 minute, stir, then continue to heat at 30-second intervals until warmed through.
- To reheat on the stove: transfer to a skillet and heat over medium heat, stirring often. You may want to add a splash of water or olive oil if the pasta seems dry.