Pasta Puttanesca

Pasta Puttanesca

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.

Ingredients

  • Salt to taste
  • 3 tablespoons olive oil
  • 3 or more cloves garlic

    lightly smashed and peeled

  • 3 or more anchovy fillets
  • 1 28-ounce can whole plum tomatoes
  • Freshly ground black pepper to taste
  • 1/2 cup pitted black olives

    preferably oil-cured

  • 2 tablespoons capers
  • Crushed red pepper flakes to taste
  • 1 pound linguine or other long pasta
  • Chopped fresh parsley

    oregano, marjoram or basil leaves for garnish, optional

Directions

  1. 1

    Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.

  2. 2

    Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.

  3. 3

    Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

Pasta Puttanesca

Pasta Puttanesca

5.0(5.8k)

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About this Recipe

Craving a deeply flavorful, hearty pasta dish that comes together with pantry staples? Pasta Puttanesca is your answer, offering a powerful aroma and robust taste perfect for any evening, especially as the weather cools.

What makes this dish so remarkable is its reliance on simple, yet potent, pantry ingredients. A base of garlicky tomato sauce is elevated to incredible depths with the addition of anchovies, capers, and olives, creating a complex, savory, and briny symphony. It's a testament to how humble ingredients can create an effortlessly authentic and incredibly satisfying meal.

Expect a full-bodied pasta experience with this Puttanesca. Each forkful delivers a rich, garlicky tomato sauce, punctuated by the distinct salty burst of capers and the earthy, briny notes of black olives. The anchovies, while not overtly fishy, provide a crucial layer of umami that rounds out the flavors beautifully. A subtle heat from crushed red pepper flakes adds an invigorating finish, coating long pasta like linguine in a sauce that's both comforting and invigorating.

While traditionally made with black olives, feel free to experiment with other types if that's what you have on hand. For a fresh aromatic lift, vary the optional garnish by choosing fresh parsley, oregano, marjoram, or basil leaves to suit your preference. If you're hesitant about anchovies, rest assured they melt down and simply contribute a savory depth without a strong fishy taste.

This robust pasta dish is ideal for cozy nights in or a comforting weekend meal. Serve it simply as the main course, allowing its bold flavors to shine, perhaps with a crusty piece of bread to sop up every last bit of the incredible sauce.

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