Puttanesca pasta with olives, capers
Puttanesca pasta with olives, capers
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 4 anchovy fillets, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes, canned
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 15 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped anchovy fillets. Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved into a paste, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min - 3
Stir in the crushed red pepper flakes and cook for another 30 seconds until fragrant. Pour in the crushed tomatoes, then add the halved Kalamata olives and drained capers. Bring the sauce to a gentle simmer.
⏱️ 2 min - 4
Reduce the heat to low, cover, and let the sauce simmer for 15-20 minutes, allowing the flavors to meld. Season with kosher salt and black pepper to taste. Remember that the anchovies, olives, and capers are salty, so taste before adding too much salt.
⏱️ 20 min - 5
Add the drained spaghetti directly to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 6
Stir in the fresh chopped parsley. Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Puttanesca pasta with olives, capers
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 4 anchovy fillets, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes, canned
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 15 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped anchovy fillets. Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved into a paste, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 3 min - 3
Stir in the crushed red pepper flakes and cook for another 30 seconds until fragrant. Pour in the crushed tomatoes, then add the halved Kalamata olives and drained capers. Bring the sauce to a gentle simmer.
⏱️ 2 min - 4
Reduce the heat to low, cover, and let the sauce simmer for 15-20 minutes, allowing the flavors to meld. Season with kosher salt and black pepper to taste. Remember that the anchovies, olives, and capers are salty, so taste before adding too much salt.
⏱️ 20 min - 5
Add the drained spaghetti directly to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 6
Stir in the fresh chopped parsley. Serve immediately, garnished with extra fresh parsley and grated Parmesan cheese, if desired.
⏱️ 1 min