Sadia Hussain

Quick and Easy Pasta Puttanesca Recipe

Pasta Puttanesca is my new favorite pasta dish! I love the freshness and simplicity of this dish.

Olive oil, anchovies, tomatoes and garlic are the backbone of this recipe but you can feel free to tweak it to your taste. Please do not be afraid of the anchovies in this dish. They are essential to bring out the flavor in this delicious sauce. And, trust me... you will not be able to smell them or taste their saltiness because they just meld in so wonderfully.


This super quick and easy pasta puttanesca recipe is perfect for a weeknight dinner or a weekend lunch when you really don't want to spend hours in the kitchen. You can serve it with a side salad and some fresh bread to sponge up the sauce. Yum!

Quick and Easy Pasta Puttanesca Recipe

Sadia Hussain

SERVES

4

TOTAL TIME

30 Minutes

INGREDIENTS

  • A box of Spaghetti boiled according to directions (reserve 1/2 cup pasta water)

  • Olive oil

  • 4 cloves garlic, finely chopped

  • 6-8 anchovies from a can or jar (I take mine out of the oil and given them a quick rinse)

  • 2 cans Italian tomato puree

  • 1 cup black olives

  • 1 cup grape tomatoes

  • 1/2 teaspoon red chili flakes or to taste

  • A handful of fresh basil leaves

METHOD

  1. In a large pan, heat olive oil and sauté garlic for a few minutes.

  2. Add anchovies and crush with cooking spoon to break them up.

  3. Add tomato puree and simmer for 10 minutes.

  4. Add olives, tomatoes and chili flakes

  5. Simmer for 5 minutes.

  6. Mix spaghetti with sauce and basil leaves.

  7. Add a little of the pasta water and mix.

Tips and Bits

Pasta Puttanesca traditionally has capers in it but I left them out. You can add them if you like capers.


There is nothing stopping you from adding cooked shrimp or tuna in this recipe.


Feel free to sprinkle fresh chopped parsley and grated parmesan before serving.

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