Name: Flavorful Pasta Puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 28-ounce can whole peeled San Marzano tomatoes, drained; ¼ cup extra-virgin olive oil; 1 shallot, finely chopped; ¼ teaspoon sea salt; 3 garlic cloves, finely chopped; ¼ teaspoon red pepper flakes; 2 tablespoons capers; ½ cup pitted kalamata olives, roughly chopped; 12 ounces spaghetti pasta; ¼ cup chopped fresh parsley; More parsley for garnish (optional)

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why make this recipe

Pasta Puttanesca is a delicious and quick dish that bursts with bold flavors. Originating from Naples, this Italian pasta dish features a rich combination of tomatoes, olives, capers, and garlic. It’s perfect for those evenings when you want a homemade meal without spending hours in the kitchen. This recipe is simple, yet the taste is rich and complex, making it a favorite for both casual dinners and special occasions.

how to make Flavorful Pasta Puttanesca

Ingredients:

1 28-ounce can whole peeled San Marzano tomatoes, drained (for a rich, sweet tomato base)
¼ cup extra-virgin olive oil (for sautéing)
1 shallot, finely chopped (⅓ cup for sweetness)
¼ teaspoon sea salt (for seasoning)
3 garlic cloves, finely chopped (for aromatic depth)
¼ teaspoon red pepper flakes (for a hint of heat)
2 tablespoons capers (for briny, salty flavor)
½ cup pitted kalamata olives, roughly chopped (for a tangy, briny kick)
12 ounces spaghetti pasta (for the base of the dish)
¼ cup chopped fresh parsley (for garnish and freshness)
More parsley (for garnish optional)

Directions:

Place the tomatoes in a large bowl and crush them using your hands. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the shallot and salt, and cook, stirring occasionally, for 4–5 minutes until softened.
Add the garlic, red pepper flakes, capers, and olives to the skillet. Sizzle for 2 minutes, stirring occasionally.
Add the crushed tomatoes to the skillet and cook for 8–10 minutes to develop the flavors.
Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Add the cooked pasta and ½ cup of the reserved pasta water to the skillet with the tomato mixture. Cook, tossing frequently, for 1–2 minutes over low heat, adding more pasta water as needed to create a light sauce that coats the pasta.
Stir in the chopped parsley and toss to incorporate. Taste and adjust seasoning if needed. Serve hot, garnished with additional parsley if desired.

how to serve Flavorful Pasta Puttanesca

Serve this dish hot, right from the stove. You can plate it with a sprinkle of fresh parsley on top for a burst of color. It pairs wonderfully with a side salad or garlic bread for a complete meal.

how to store Flavorful Pasta Puttanesca

If you have leftovers, store them in an airtight container in the refrigerator. They should be good for up to 3 days. When rewarming, add a splash of water to the pan to help loosen the sauce.

tips to make Flavorful Pasta Puttanesca

Use high-quality San Marzano tomatoes for the best flavor.
Feel free to adjust the red pepper flakes depending on your spice preference.
To enhance the taste, you can add anchovies to the sauce, which is a classic addition in traditional recipes.

variation

You can easily make this recipe vegetarian by omitting anchovies if you choose to include them. For a vegan version, make sure your ingredients, like pasta, do not contain eggs.

FAQs

Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just peel and chop them. You will need about 2 pounds for this recipe.

What if I don’t have kalamata olives?
You can substitute with any type of briny olive, such as green olives or black olives.

Is Pasta Puttanesca healthy?
This dish is relatively healthy, being rich in tomatoes, olives, and garlic. However, be mindful of the amount of olive oil used if you’re watching your fat intake.