Pasta Puttanesca
A bold, briny Neapolitan pasta sauce of tomatoes, olives, capers, anchovies, garlic and chili, ready while the pasta boils.
- Servings
- 4
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Ingredients
Equipment
- Large pot
- Large skillet
Instructions
Start a big pot of lightly salted water for the pasta; the sauce is salty, so go easy.
Warm the oil in the skillet over medium heat. Add the garlic, anchovies and pepper flakes and stir until the anchovies melt into the oil, 2 minutes.
Add the tomatoes, olives, capers and oregano and simmer, stirring now and then, until thickened, 12–15 minutes.
Cook the spaghetti until al dente, then move it into the sauce with tongs, along with a splash of pasta water. Toss for 1 minute and finish with parsley.
Notes
- Taste before adding any salt; olives, capers and anchovies bring plenty.
- Leave out the anchovies for a vegetarian version and add an extra tablespoon of capers.
My notes
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Nutrition estimate
- Calories
- 605
- Protein
- 18 g
- Carbs
- 95 g
- Fat
- 17 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
