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Pasta Puttanesca

This pasta puttanesca from Foodiecrush could be the ultimate pantry pasta using pantry staples like canned tomatoes, olives, anchovies and capers. The tomato-based sauce has a spicy kick that is accented with the briny punch of olives and capers. And it can be ready in under 30 minutes.

Pasta with red sauce and olives on plate

  • Prep Time

    5min

  • Cook Time

    15min

  • Total Time

    20min

  • Serving Size

    4-6

  • Category Title Pasta

  • Cuisine Type Italian

  • Level Easy

Recipe By: Foodie Crush

Directions

  • In a large skillet, warm the olive oil, garlic slices, anchovy filets and crushed red pepper flakes over medium heat. Cook for 4-5 minutes, stirring as the garlic becomes fragrant and the anchovies begin to break down. Use a wooden spoon or chopsticks to mash the anchovies a bit and incorporate into the oil.
  • Add the tomatoes and cook for 5 to 10 minutes until the sauce reduces and becomes rich and jammy. Add the drained capers and olives.
  • Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
  • Transfer the cooked pasta to the sauce, toss and continue to cook for 2 more minutes. Add fresh basil leaves and serve with grated Parmesan.

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Keywords:

spaghetti alla puttanesca , puttanesca , pasta puttanesca , authentic puttanesca recipe

Pasta Puttanesca

This pasta puttanesca from Foodiecrush could be the ultimate pantry pasta using pantry staples like canned tomatoes, olives, anchovies and capers. The tomato-based sauce has a spicy kick that is accented with the briny punch of olives and capers. And it can be ready in under 30 minutes.

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