Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
Ingredients
For the Puttanesca Sauce
- 2 tablespoons good quality olive oil
- 1/2 shallot, finely chopped
- 3 cloves garlic, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup green olives, pitted and halved
- 1/4 cup capers, drained
- 1/2 teaspoon red chilies, crushed, or to taste
- 4 fillets anchovies
- 2 tablespoons tomato paste
- 680 grams passata, (or San Marzano tomatoes, crushed with a spoon)
- 1 clove garlic, minced (optional)
- 1 tablespoon caper brine, (optional)
- 1/2 teaspoon sugar
- 1/4 cup fresh parsley, chopped
- to taste salt
For the Pasta
- as needed water, for boiling pasta
- 1/4 cup salt, for pasta water
- 1 pound spaghetti
For Serving (Optional)
- to taste Parmesan or Pecorino cheese, grated
Instructions
- 1
Bring a large pot of water to a rolling boil for the pasta. Once boiling, add a generous amount of salt (about 1/4 cup) to the water.
⏱️ 10 min
- 2
While the water heats, warm 2 tablespoons of good quality olive oil in a large pan or skillet over medium heat.
⏱️ 1 min
- 3
Add the 1/2 finely chopped shallot to the pan and sauté for 3-4 minutes, until softened and translucent.
⏱️ 4 min
- 4
Add the thinly sliced garlic to the shallots and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Stir in the Kalamata olives, green olives, capers, and crushed red chilies. Cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min
- 6
Add the anchovy fillets to the pan. Stir and press them with the back of your spoon until they dissolve into the sauce, creating an umami base.
⏱️ 2 min
- 7
Push the ingredients to the sides of the pan to create a small open space in the center. Add the 2 tablespoons of tomato paste to this space and let it caramelize for 1-2 minutes, stirring occasionally, until it darkens slightly.
⏱️ 2 min
- 8
Add the 1 pound of spaghetti to the boiling salted water. Cook according to package directions until it is a little less than al dente (about 1-2 minutes shy of the recommended cooking time). Before draining, reserve about 1 1/2 cups of the starchy pasta water.
⏱️ 8 min
- 9
Pour the 680 grams of passata (or crushed San Marzano tomatoes) into the pan with the other ingredients. Stir well to combine everything.
⏱️ 1 min
- 10
Add about 1/2 cup of the reserved pasta water to the sauce. This will help thin the sauce and make it cling to the pasta. If using, add the optional minced garlic and caper brine now.
⏱️ 1 min
- 11
Stir in the 1/2 teaspoon of sugar to balance the acidity of the tomatoes. Taste the sauce and adjust seasoning with salt if needed.
⏱️ 1 min
- 12
Drain the slightly undercooked spaghetti and add it directly to the pan with the sauce. Add another 1/4 to 1/2 cup of pasta water and toss vigorously until the pasta is fully coated and cooked to al dente, absorbing the sauce.
⏱️ 3 min
- 13
Remove the pan from the heat. Stir in the fresh chopped parsley. Toss again to incorporate.
⏱️ 1 min
- 14
Serve immediately. Optionally, top with grated Parmesan or Pecorino cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Puttanesca Sauce
- 2 tablespoons good quality olive oil
- 1/2 shallot, finely chopped
- 3 cloves garlic, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup green olives, pitted and halved
- 1/4 cup capers, drained
- 1/2 teaspoon red chilies, crushed, or to taste
- 4 fillets anchovies
- 2 tablespoons tomato paste
- 680 grams passata, (or San Marzano tomatoes, crushed with a spoon)
- 1 clove garlic, minced (optional)
- 1 tablespoon caper brine, (optional)
- 1/2 teaspoon sugar
- 1/4 cup fresh parsley, chopped
- to taste salt
For the Pasta
- as needed water, for boiling pasta
- 1/4 cup salt, for pasta water
- 1 pound spaghetti
For Serving (Optional)
- to taste Parmesan or Pecorino cheese, grated
Instructions
- 1
Bring a large pot of water to a rolling boil for the pasta. Once boiling, add a generous amount of salt (about 1/4 cup) to the water.
⏱️ 10 min - 2
While the water heats, warm 2 tablespoons of good quality olive oil in a large pan or skillet over medium heat.
⏱️ 1 min - 3
Add the 1/2 finely chopped shallot to the pan and sauté for 3-4 minutes, until softened and translucent.
⏱️ 4 min - 4
Add the thinly sliced garlic to the shallots and cook for another minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Stir in the Kalamata olives, green olives, capers, and crushed red chilies. Cook for 2-3 minutes, allowing the flavors to meld.
⏱️ 3 min - 6
Add the anchovy fillets to the pan. Stir and press them with the back of your spoon until they dissolve into the sauce, creating an umami base.
⏱️ 2 min - 7
Push the ingredients to the sides of the pan to create a small open space in the center. Add the 2 tablespoons of tomato paste to this space and let it caramelize for 1-2 minutes, stirring occasionally, until it darkens slightly.
⏱️ 2 min - 8
Add the 1 pound of spaghetti to the boiling salted water. Cook according to package directions until it is a little less than al dente (about 1-2 minutes shy of the recommended cooking time). Before draining, reserve about 1 1/2 cups of the starchy pasta water.
⏱️ 8 min - 9
Pour the 680 grams of passata (or crushed San Marzano tomatoes) into the pan with the other ingredients. Stir well to combine everything.
⏱️ 1 min - 10
Add about 1/2 cup of the reserved pasta water to the sauce. This will help thin the sauce and make it cling to the pasta. If using, add the optional minced garlic and caper brine now.
⏱️ 1 min - 11
Stir in the 1/2 teaspoon of sugar to balance the acidity of the tomatoes. Taste the sauce and adjust seasoning with salt if needed.
⏱️ 1 min - 12
Drain the slightly undercooked spaghetti and add it directly to the pan with the sauce. Add another 1/4 to 1/2 cup of pasta water and toss vigorously until the pasta is fully coated and cooked to al dente, absorbing the sauce.
⏱️ 3 min - 13
Remove the pan from the heat. Stir in the fresh chopped parsley. Toss again to incorporate.
⏱️ 1 min - 14
Serve immediately. Optionally, top with grated Parmesan or Pecorino cheese.
⏱️ 1 min