Description
This is one of the fastest pasta dishes in the Italian repertoire, coming together in the time it takes to boil your pasta. The beauty of this dish is that you likely have most of these ingredients in your pantry right now. The combination of these salty, savory powerhouses is what creates the signature, addictive flavor.
Ingredients
Units
Scale
- 1 pound Spaghetti or Linguine
- 2 tablespoons Good Olive Oil
- 4 cloves Garlic, thinly sliced
- 1/2 teaspoon Red Pepper Flakes (Optional)
- 1 tablespoon Anchovy Paste
- 1 (28-ounce) can Canned Crushed Tomatoes
- 1/2 cup Pitted Kalamata or Black Olives, roughly chopped
- 2 tablespoons Capers, drained
- 1/2 teaspoon Dried Oregano
- To taste Salt & Black Pepper
- 1/4 cup Fresh Parsley, chopped
- Optional: Grated Parmesan and extra olive oil for serving
Instructions
- Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.
- Build the Flavor Base: While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat. Add the thinly sliced garlic, red pepper flakes (if using), and the anchovy paste. Cook for about 2 minutes, stirring constantly, until the garlic is fragrant and the anchovies dissolve.
- Simmer the Puttanesca Sauce: Add the canned crushed tomatoes, roughly chopped olives, drained capers, and dried oregano to the skillet. Stir well. Bring the mixture to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine Pasta and Sauce: Add the drained, cooked spaghetti directly into the skillet with the simmering sauce. Use tongs to toss the pasta continuously until every strand is coated. If the sauce is too thick, stir in a bit of the reserved pasta water (a few tablespoons at a time) to reach your desired consistency.
- Garnish and Serve Immediately: Turn off the heat. Taste and adjust seasoning with salt and pepper (be careful with salt, as other ingredients are briny). Stir in the fresh chopped parsley and drizzle with a little more olive oil. Serve immediately, with grated Parmesan if desired.
Notes
- Reserve Pasta Water: Before you drain the pasta, reserve about 1 cup of the starchy pasta water. This “liquid gold” is the secret to a perfectly silky sauce.
- Flavor Base Tip: Keep the heat on medium and stir the whole time when cooking the garlic and anchovies. You want to infuse the oil, not brown or burn the garlic. Burnt garlic will make the entire sauce bitter.
- Simmering is Key: The 10-12 minute simmering step is key. It concentrates the tomato flavor and allows all those big, bold flavors to meld together.
- Tossing Tip: If the sauce seems too thick, add a splash of your reserved starchy pasta water. The starch in the water will help the sauce emulsify and become a perfectly smooth, glossy coating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Dinner, Pasta
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 10 g
- Sodium: 1150 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13.5 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 5 mg
