Budget-Friendly Pasta Puttanesca
Budget-Friendly Pasta Puttanesca
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 4 anchovy fillets, finely minced (optional, but recommended for umami)
- 28 ounces canned diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup pitted Kalamata olives, roughly chopped
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped, for garnish (optional)
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Bring a large pot of salted water (using 1 tablespoon of salt) to a rolling boil over high heat. This will be for cooking the pasta.
⏱️ 5 min•🌡️ 212
- 2
While the water heats, prepare the sauce. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
If using, add the finely minced anchovy fillets to the skillet. Cook, stirring constantly, for 1 to 2 minutes until they dissolve into the oil, creating a rich, savory base for the sauce. Don't worry, the sauce won't taste fishy!
⏱️ 2 min
- 4
Stir in the canned diced tomatoes (undrained), tomato paste, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally, to allow the flavors to meld and deepen.
⏱️ 15 min
- 5
Once the sauce has simmered for about 5-7 minutes, add the spaghetti to the boiling water. Cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of the starchy pasta water; this will be used to adjust the sauce consistency.
⏱️ 10 min•🌡️ 212
- 6
After the sauce has simmered for its full 15 minutes, stir in the chopped Kalamata olives and drained capers. Continue to simmer the sauce, uncovered, for another 5 minutes to allow these flavors to integrate.
⏱️ 5 min
- 7
Drain the cooked pasta and add it directly to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick or dry, add a splash or two of the reserved pasta water until it reaches your desired consistency. This starchy water also helps the sauce cling to the pasta.
⏱️ 3 min
- 8
Divide the pasta among four bowls. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve hot and enjoy your flavorful, budget-friendly meal!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Budget-Friendly Pasta Puttanesca
Ingredients
For the Pasta
- 1 pound spaghetti
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 4 anchovy fillets, finely minced (optional, but recommended for umami)
- 28 ounces canned diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup pitted Kalamata olives, roughly chopped
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped, for garnish (optional)
- 1/4 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Bring a large pot of salted water (using 1 tablespoon of salt) to a rolling boil over high heat. This will be for cooking the pasta.
⏱️ 5 min•🌡️ 212 - 2
While the water heats, prepare the sauce. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
If using, add the finely minced anchovy fillets to the skillet. Cook, stirring constantly, for 1 to 2 minutes until they dissolve into the oil, creating a rich, savory base for the sauce. Don't worry, the sauce won't taste fishy!
⏱️ 2 min - 4
Stir in the canned diced tomatoes (undrained), tomato paste, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally, to allow the flavors to meld and deepen.
⏱️ 15 min - 5
Once the sauce has simmered for about 5-7 minutes, add the spaghetti to the boiling water. Cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 1 cup of the starchy pasta water; this will be used to adjust the sauce consistency.
⏱️ 10 min•🌡️ 212 - 6
After the sauce has simmered for its full 15 minutes, stir in the chopped Kalamata olives and drained capers. Continue to simmer the sauce, uncovered, for another 5 minutes to allow these flavors to integrate.
⏱️ 5 min - 7
Drain the cooked pasta and add it directly to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick or dry, add a splash or two of the reserved pasta water until it reaches your desired consistency. This starchy water also helps the sauce cling to the pasta.
⏱️ 3 min - 8
Divide the pasta among four bowls. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve hot and enjoy your flavorful, budget-friendly meal!
⏱️ 1 min