Puttanesca Pasta Recipe
When you're craving Italian comfort food, puttanesca pasta is the perfect recipe! The flavorful puttanesca sauce features anchovy fillets, tons of minced garlic, red pepper flakes, black olives, and capers. Pair with garlic bread, a simple salad, and wine for the ultimate Italian dinner.
Ingredients
- 1 pound (454g) dried pasta
- 1/4 cup (57ml) extra-virgin olive oil
- 1/2 cup yellow onion diced
- 8 cloves garlic minced
- 1 2-ounce tin flat anchovy fillets in olive oil drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes more or less, to taste
- 1/2 cup pitted Kalamata olives roughly chopped
- 3 tablespoons capers drained
- 1 28-ounce can crushed tomatoes with basil
- 1/2 cup dry white wine
- 1/4 teaspoon black pepper
- 2 Tablespoons flat-leaf parsley chopped
- 1/2 cup loosely packed fresh basil chopped
- 1/4 teaspoon salt more if needed
Instructions
- Warm the oil in a large saucepan over medium-heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add in the garlic, anchovies, oregano, and crushed pepper to skillet and saute the mixture until the anchovies have dissolved entirely and the garlic is slightly golden, about 2 minutes.
- Add olives, capers, tomatoes, white wine, black pepper, and parsley. Bring sauce to a boil, then reduce heat, and allow to simmer for about 20 minutes. Toss in the basil and salt and cook for another 5 minutes. Taste and adjust seasonings as needed.
- While the sauce simmers, cook your pasta.
- Bring a large pot of water to a rapid boil, add a dash of salt then add in the pasta and cook according to package instructions.
- When the pasta is finished cooking, drain well then add it to the sauce and toss to combine.
- Plate and top with cheese, if desired.
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