Pasta Putanesca
Spaghetti or other long pasta is tossed with a sauce made from tomatoes, garlic, olives, capers, anchovies, and red pepper flakes. The ingredients combine to create a bold, savory, and slightly briny sauce that clings to each strand, balancing richness, acidity, and heat.
As the pasta and sauce cook together, the flavors meld, and the sauce thickens slightly while coating the noodles evenly. Gentle tossing ensures the anchovies dissolve into the sauce, creating depth. The preparation emphasizes quick cooking and layering of robust flavors to produce a tangy, aromatic, and satisfying pasta puttanesca.
Pasta
Italian
Servings: 2Ingredients
- 8 oz. spaghetti
- 2-3 Tbsp. olive oil
- 1 garlic clove, crushed and unpeeled
- 3 parsley stems
- 2 anchovies, chopped
- ¼ tsp. red pepper flakes
- ¼ cup olives, black and/or green, halved
- 2 Tbsp. capers
- 2 cups tomatoes, fresh cherry, diced, or sauce
- ¼ cup passata
- ¼ cup fresh parsley leaves, chopped
Instructions
- Add spaghetti to pot of salted boiling water and follow package directions to cook al dente.
- With about 5 minutes remaining for the pasta, add olive oil, garlic clove, and parsley stems to a saucier.
- Sauté the garlic over medium heat until it begins to turn golden and begins to release its aroma, no more than 2 minutes.
- Remove garlic from the oil. Add the anchovies and red pepper flakes to the oil and stir until the anchovies dissolve, 1-2 minutes.
- Add olives and capers to the pan and toss.
- Add tomatoes to the pan and combine. Allow contents to simmer until tomatoes are soft, 2-3 minutes.
- Add passata and mix. Let the sauce simmer for 2-3 minutes
- Add most of the parsley to the sauce, reserving 2 sprinkles to garnish for serving.
- Transfer spaghetti to the sauce with a ladle of pasta water and finish, stirring and tossing until sauce is emulsified and clings to the pasta.
- Plate the spaghetti, pour any additional sauce remaining over the top, and garnish with remaining fresh parsley.