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Pasta alla Puttanesca

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, frying pan, wooden spoon, colander

Ingredients
  

  • 400 g 14oz spaghetti (or any long pasta)
  • 2 tablespoons olive oil
  • 4 cloves garlic finely chopped
  • 4 anchovy fillets optional, but traditional
  • 1 teaspoon crushed red pepper flakes optional for heat
  • 1 can 14 oz diced tomatoes or 400g ripe tomatoes, chopped
  • 100 g 1/2 cup black olives, pitted and roughly chopped
  • 2 tablespoons capers drained and rinsed
  • Fresh parsley or basil optional, for garnish
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Boil the Pasta:
  • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. This should take about 8-10 minutes. Once done, drain and set aside.
  • Prepare the Sauce:
  • In a large frying pan, heat the olive oil over medium heat. Add the chopped garlic and anchovy fillets (if using) and cook until the garlic is fragrant and the anchovies have melted into the oil—about 2 minutes. The anchovies give a savory depth to the sauce, but you can skip them if you’re not into it.
  • Add the Heat and Tomatoes:
  • Stir in the crushed red pepper flakes for a bit of spice, followed by the diced tomatoes. Cook for 5-7 minutes, allowing the tomatoes to break down into a rich, tangy sauce.
  • Incorporate the Olives and Capers:
  • Add the olives and capers to the sauce, stirring well. The briny flavor of the capers and olives is what gives Puttanesca its distinctive punch. Let the sauce simmer for another 5 minutes to allow the flavors to meld.
  • Combine Pasta and Sauce:
  • Add the drained pasta directly into the pan with the sauce, tossing everything together over low heat. If the sauce feels too thick, you can add a few tablespoons of reserved pasta water to loosen it up.
  • Season and Garnish:
  • Taste the sauce and season with salt and freshly ground black pepper as needed. Garnish with chopped fresh parsley or basil for a pop of color and flavor. Serve hot.