Pasta Puttanesca
Updated June 10, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt to taste
- 3tablespoons olive oil
- 3or more cloves garlic, lightly smashed and peeled
- 3or more anchovy fillets
- 128-ounce can whole plum tomatoes
- Freshly ground black pepper to taste
- ½cup pitted black olives, preferably oil-cured
- 2tablespoons capers
- Crushed red pepper flakes to taste
- 1pound linguine or other long pasta
- Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional
Nutritional analysis per serving (6 servings)
386 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 12 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- Step 2
Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- Step 3
Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Private Notes
Comments
Add the crushed red peppers at the beginning, with the garlic and anchovies. It releases the full aroma from the peppers that simply boiling them at the end as the recipe calls for won't do.
Sorry, but "using a mortal to crush garlic" is probably my favorite spellcheck correction of all time! Picturing you up on Olympus . . . gotta get that crushed garlic somehow!
"I don't know why people use canned tomatoes." Because most of us don't have easy access to decent tomatoes (i.e., tomatoes that have not been mass produced, bred for shelf life and "perfect shape" rather than flavor, and picked green) The tomatoes used in good quality canned tomatoes are far superior to the cardboard tomatoes sold in most supermarkets.
Fabulous! This simple recipe is packed with flavor. We only used a pinch of the red pepper flakes because we didn't want a lot of heat, and we did addd them at the beginning with the garlic and anchovies. We used the whole can of anchovies, and that seemed just the right amount. Just smashed the garlic with the side of my knife, no need to chop or dice. Also, since we love sauce, we made the entire recipe and used only a half pound of linguine. It was the perfect amount.
Leftovers are wonderful even cold. Sometimes I make a Pasta Puttanesca Salad when the weather is warm. I usually add more olives and capers plus some jarred roasted red peppers.
I cut the recipe in half, and the only ingredient I was missing was the black olives. (I'm getting some, tomorrow.) It was bursting with flavor. I will definitely make it, again.
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