This flavorful classic Italian puttanesca sauce recipe has tomatoes, olives, capers, garlic, and anchovies tossed in herbs and pasta.
Servings: 4
Prep Time: 5 minutesminutes
Cook Time: 20 minutesminutes
Ingredients
4tablespoonsolive oil
6thinly sliced garlic cloves
1seeded and small diced Fresno pepper
4roughly chopped anchovy fillets
2tablespoonscapers
28ounceswhole peeled tomatoes, crushed by hand
½cuppitted and sliced Gaeta or Kalamata olives
2tablespoonsfinely minced fresh parsley + more for garnish
1pounddried spaghetti pasta
sea salt and pepper to taste
Instructions
Add the oil to a large saucepan over low to medium heat.
Stir in the garlic and cook just until fragrant. This will only take 30 to 45 seconds.
Next, stir in the chiles and sauté for 1 to 2 minutes.
Now, add the anchovies and capers and cook for 1 to 2 minutes.
Pour in the tomatoes and stew over low heat for 3 to 4 minutes to infuse some flavors.
Finish the sauce by stirring in the olives, parsley, salt, and pepper. Set it to the side.
Drop the dried pasta into a large pot of boiling salted water and cook for 7 to 8 minutes or until al dente.
Drain the pasta and add it to the saucepan and toss it together.
Adjust the seasonings with salt and pepper, and serve in a bowl with additional fresh chopped parsley.
Notes
Make-Ahead: This is meant to be eaten as soon as it is finished being made.How to Store: Cover the pasta and keep it in the refrigerator for up to 4 days. This will not freeze well.How to Reheat: Add the desired amount of pasta to a medium-sized saucepot, add 2 to 3 tablespoons of water, and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.Any pasta shape will work for this recipe.If you are using fresh homemade pasta, note the timing of assembling this recipe, as fresh pasta will only take 1 to 2 minutes to cook.Substitute the fresh chiles with 1 teaspoon of crushed red pepper flakes.