Description
A flavorful and savory Puttanesca Pasta recipe that features a briny kick from olives and capers, balanced with aromatic herbs and a touch of heat.
Ingredients
Scale
Pasta:
- 1 pound (454g) dried pasta
Sauce:
- 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
- Prepare the Sauce: Warm the oil in a large saucepan, sauté onion, garlic, anchovies, oregano, and crushed pepper until fragrant.
- Add Ingredients: Incorporate olives, capers, tomatoes, wine, pepper, and parsley. Simmer for 20 minutes. Stir in basil and salt, cook for an additional 5 minutes.
- Cook Pasta: Boil water, add salt, cook pasta per package instructions.
- Combine: Drain cooked pasta, mix with the sauce.
- Serve: Plate and garnish with cheese, if desired.
Notes
- This dish pairs well with a sprinkle of Parmesan cheese.
- Adjust the red pepper flakes to suit your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Puttanesca Pasta, Pasta Recipe, Italian Pasta, Puttanesca Sauce
