Pasta Puttanesca

5 from 1 vote

Recipe from Two Peas and Their Pod

This simple pasta dish is made with pantry staples like olive oil, tomatoes, anchovies, olives, garlic, and capers. Serve with spaghetti or bucatini for the perfect 30 minute meal.

Prep Time5

Cook Time25

Total Time30

Course: Pasta

Cuisine: Italian

Keyword: capers, olives, pasta, tomatoes

Servings:

Calories: 539kcal

Ingredients

28- ounce can San Marzano tomatoes
1/4 cup olive oil
6 anchovy fillets, finely chopped
4 cloves garlic, minced
1/2 cup chopped kalamata olives
3 tablespoons capers
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Kosher salt and black pepper, to taste
12 ounces spaghetti or bucatini
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Freshly grated Parmesan cheese, for serving

Instructions

Place the tomatoes with their juices in a large bowl. Use your hands or a fork to smash the tomatoes. They should have a chunky consistency. Set aside.
In a Dutch oven, heat the olive oil over medium heat. Add the anchovies and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
Stir in the tomatoes with juices, olives, capers, oregano, and crushed red pepper flakes. Bring the mixture to a boil, then reduce heat to low and simmer until the sauce thickens, about 20 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Drain and keep warm.
Add the cooked pasta to the sauce and toss with tongs until the pasta is well coated. Add the parsley and basil and toss again. Serve warm with freshly grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition