Pasta Puttanesca
There’s something undeniably comforting about a plate of Pasta Puttanesca. This dish, with its bold flavors and rustic charm, is a delightful representation of Italian cuisine. Originating from the coastal regions of Italy, Pasta Puttanesca is a quick and easy meal, perfect for busy weeknights or spontaneous dinner parties. With its rich tomato sauce, briny olives, and a kick of heat, it’s a dish that never fails to impress. Let’s dive into how to create this culinary masterpiece right in your own kitchen.
Why It’s My Go-To
Pasta Puttanesca has become a staple in my household for several reasons. First and foremost, it’s incredibly quick to prepare—ready in about 30 minutes from start to finish! The ingredients are pantry staples, meaning I can whip it up anytime the craving strikes. The combination of flavors—from the sweetness of the San Marzano tomatoes to the saltiness of the olives and capers—creates a symphony of taste that is simply irresistible. Plus, it’s a dish that can easily be customized or enhanced, making it a versatile choice for any occasion.
Ingredient List
- 1 (28-ounce) can whole peeled San Marzano tomatoes, drained
- 1/3 cup extra-virgin olive oil
- 1 shallot, finely chopped (about 1/2 cup)
- 1 teaspoon sea salt
- 3 garlic cloves, finely chopped
- 1 teaspoon red pepper flakes
- 2 tablespoons capers
- 1/2 cup pitted kalamata olives, roughly chopped
- 12 ounces spaghetti pasta
- 1/4 cup chopped fresh parsley, plus more for garnish, if desired
Equipment at a Glance
- Large pot for boiling pasta
- Large skillet or frying pan for the sauce
- Wooden spoon for stirring
- Colander for draining pasta
- Knife and cutting board for chopping ingredients
Pasta Puttanesca: Step-by-Step Guide
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Finely chop the shallot and garlic, and roughly chop the kalamata olives. This will ensure everything cooks evenly and quickly.
Step 2: Cook the Spaghetti
In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the spaghetti in a colander.
Step 3: Make the Sauce
While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for about 2-3 minutes until it becomes translucent.
Step 4: Add Garlic and Spices
Stir in the chopped garlic and red pepper flakes, cooking for another minute until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
Step 5: Incorporate Tomatoes
Add the drained San Marzano tomatoes to the skillet, breaking them up with a spoon. Season with sea salt and stir to combine. Let the sauce simmer for about 10 minutes, allowing the flavors to meld while stirring occasionally.
Step 6: Add Capers and Olives
Mix in the capers and kalamata olives, cooking for an additional 5 minutes. Taste and adjust the seasoning if necessary.
Step 7: Combine Pasta and Sauce
Once the spaghetti is cooked and drained, add it directly to the sauce in the skillet. Toss everything together, adding reserved pasta water a little at a time until you achieve your desired sauce consistency.
Step 8: Garnish and Serve
Remove the skillet from heat and stir in the chopped fresh parsley. Serve immediately, garnished with more parsley if desired. Enjoy your delicious Pasta Puttanesca!
Seasonal Twists
- Add sautéed zucchini or bell peppers for a touch of summer.
- Incorporate fresh basil or arugula for an herbaceous twist.
- Swap spaghetti for whole wheat or gluten-free pasta for a different texture.
- Top with crumbled feta cheese for a Mediterranean flair.
Notes on Ingredients
When choosing your ingredients, opt for high-quality San Marzano tomatoes for the best flavor. The sweetness of these tomatoes pairs perfectly with the briny olives and capers. Additionally, using good quality extra-virgin olive oil will enhance the dish significantly, contributing depth and richness.
- Feel free to adjust the amount of red pepper flakes based on your spice preference.
- For a milder taste, you can omit the red pepper flakes altogether.
- If you can’t find kalamata olives, green olives or a mix of your favorites work well too.
Cooling, Storing & Rewarming
Pasta Puttanesca can be stored in an airtight container in the refrigerator for up to three days. To cool, allow it to reach room temperature before transferring it to the container. When you’re ready to enjoy the leftovers, reheat in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce if necessary. It can also be enjoyed cold as a pasta salad, making it a versatile dish for meal prep.
Quick Q&A
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Just make sure to blanch them to remove the skins and chop them before adding to the sauce. You’ll need about 2 pounds of fresh tomatoes to replace one can of San Marzano tomatoes.
Is Pasta Puttanesca vegan-friendly?
Yes, this dish is naturally vegan as it contains no animal products. It’s a great option for plant-based diets.
Can I make it gluten-free?
Absolutely! Simply substitute spaghetti with your favorite gluten-free pasta. The sauce remains the same, ensuring all the delicious flavors shine through.
What can I serve with Pasta Puttanesca?
This dish pairs wonderfully with a simple green salad, garlic bread, or a side of roasted vegetables. It also complements a glass of red wine beautifully!
Weekend Projects
- Try making Cajun Pasta for a spicy twist on your usual pasta dishes.
- Or whip up Saucy Peanut Noodles With Chicken for a different flavor profile that’s equally satisfying.
The Takeaway
Pasta Puttanesca is a celebration of robust flavors and simple ingredients. It’s a dish that embodies the essence of Italian cooking—using quality ingredients to create something extraordinary. Whether you’re a novice cook or a seasoned chef, this recipe is sure to impress. With its quick preparation time and ability to pack a punch, Pasta Puttanesca deserves a spot in your weekly meal rotation. So, gather your ingredients, follow the steps, and enjoy a delicious bowl of pasta that transports you straight to the heart of Italy.
Pasta Puttanesca
Ingredients
Equipment
Method
- Gather all your ingredients. Finely chop the shallot and garlic, and roughly chop the kalamata olives.
- In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the spaghetti in a colander.
- While the pasta is cooking, heat the extra-virgin olive oil in a large skillet over medium heat. Add the chopped shallot and sauté for about 2-3 minutes until it becomes translucent.
- Stir in the chopped garlic and red pepper flakes, cooking for another minute until fragrant. Be careful not to let the garlic burn.
- Add the drained San Marzano tomatoes to the skillet, breaking them up with a spoon. Season with sea salt and stir to combine. Let the sauce simmer for about 10 minutes.
- Mix in the capers and kalamata olives, cooking for an additional 5 minutes. Taste and adjust the seasoning if necessary.
- Once the spaghetti is cooked and drained, add it directly to the sauce in the skillet. Toss everything together, adding reserved pasta water a little at a time until you achieve your desired sauce consistency.
- Remove the skillet from heat and stir in the chopped fresh parsley. Serve immediately, garnished with more parsley if desired.
Notes
- Opt for high-quality San Marzano tomatoes for the best flavor.
- Adjust the amount of red pepper flakes based on your spice preference.
- This dish can be stored in an airtight container in the refrigerator for up to three days.
