This pasta puttanesca is simple, quick, and packed with bold flavors! Made with yummy ingredients like tomatoes, olives, and capers, it’s sure to brighten any meal.
I love how the salty olives and zesty capers make each bite exciting. Plus, you can whip this up in no time—perfect for those busy days when you still want something tasty!
Key Ingredients & Substitutions
Pasta: I recommend using spaghetti, but feel free to swap in any pasta you enjoy, like penne or linguine. The shape won’t change the flavor, just the look of your dish!
Olive Oil: Extra virgin olive oil is perfect for this dish due to its flavor. If you’re in a pinch, you can use regular olive oil, but stick to the good stuff if you can.
Garlic: The more the merrier! If you love garlic, add an extra clove or two. In a pinch, garlic powder works, but fresh is always best for flavor.
Anchovies: They add a wonderful umami kick. If you’re not a fan or looking for a vegetarian option, just leave them out or use a bit of soy sauce instead.
Olives and Capers: Kalamata olives are the traditional choice, but green olives work well too. If you can’t find capers, you can skip them or use a bit of lemon juice for tang.
How Do You Make Sure the Pasta Is Perfectly Cooked?
Cooking the pasta just right is essential. Start with boiling salted water—this enhances flavor. The general rule is to cook it until it’s al dente, so it stays slightly firm. Here’s how:
- Refer to the package instructions for time, usually around 8-12 minutes.
- Try a piece a minute or two before the time is up—don’t wait until it’s too soft!
- Remember to reserve some pasta water before you drain it; this starchy water helps the sauce stick later on.
Easy Pasta Puttanesca Recipe with Bold Flavors
Ingredients You’ll Need:
- 12 oz (340g) spaghetti or your favorite pasta
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 can (14 oz/400g) crushed tomatoes
- 1/2 cup pitted Kalamata olives, halved
- 2 tbsp capers, drained
- 6-8 anchovy fillets, chopped (optional but traditional)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Freshly grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This pasta puttanesca recipe will take about 20 minutes from start to finish. You’ll spend 10 minutes cooking the pasta and about 10 minutes preparing the delicious sauce. It’s a quick and easy meal, perfect for any day of the week!
Step-by-Step Instructions:
1. Prepare the Pasta:
Bring a large pot of salted water to a boil. Once boiling, add the spaghetti or your favorite pasta. Cook according to the package instructions until it’s al dente, usually around 8-12 minutes. Remember to reserve about 1 cup of the pasta cooking water, then drain the pasta and set it aside.
2. Start the Sauce:
While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat. This will be the base of your flavorful sauce! Once the oil is heated, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but be careful not to let it brown.
3. Add Anchovies (if using):
If you’re using anchovy fillets, chop them up and add to the skillet. Stir them in and let them cook for about 2 minutes until they dissolve into the oil. This will add a savory depth of flavor to your sauce!
4. Mix in the Tomatoes, Olives, and Capers:
Add the crushed tomatoes, halved Kalamata olives, and drained capers to the skillet. Stir everything together and let the sauce simmer for about 8-10 minutes. This allows all those wonderful flavors to meld together beautifully!
5. Season the Sauce:
Once the sauce has simmered, taste it and season with salt and freshly ground black pepper to your liking. Keep in mind that the olives and capers are salty, so taste first before adding more salt.
6. Combine with Pasta:
Now, add the cooked pasta to your sauce, tossing everything together to combine. If the sauce seems too thick, don’t worry! Just add some of the reserved pasta water a little at a time until you get the desired consistency.
7. Finish and Serve:
Finally, sprinkle the chopped fresh parsley over the pasta and give it a good toss. Serve immediately, topped with freshly grated Parmesan cheese if desired. Enjoy your easy and flavor-packed pasta puttanesca!
Buon Appetito!
FAQ for Easy Pasta Puttanesca
Can I Substitute the Pasta for Gluten-Free Options?
Absolutely! You can use gluten-free pasta such as brown rice or chickpea pasta. Just follow the cooking instructions on the package, as cooking times may vary.
What If I Don’t Have Anchovies?
No problem! You can simply skip the anchovies. If you want to maintain a similar umami flavor, consider adding a splash of soy sauce or miso paste to the sauce instead.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or olive oil if the pasta seems dry.
Can I Make This Dish Vegetarian or Vegan?
Yes, to make it vegetarian, just omit the anchovies. For a vegan version, ensure no cheese is added and consider using nutritional yeast for a cheesy flavor instead!
