Puttanesca pasta recipe – Love and lemons

This recipe for puttanesca pasta spreads a tasty tomato sauce filled with garlic, olives and capers. Perfect for weekly evenings, it is ready in 30 minutes!

Puttanesca pasta is a perfect example of what I like in Italian cuisine. This dish in southern Italy offers a garlic tomato sauce with garlic enriched with salumular olives, capers and anchovies. It requires simple ingredients and minimum preparation, but it always offers a rich and daring flavor.

I shared a puttanesca recipe with runoff noodles Love and lemons every day, But as these classic pasta is one of my favorites in the evening, I thought it was time that I also left a more traditional recipe. He asks 10 ingredients, cooks in less than 30 minutes and is absolutely delicious. I hope you love him as much as I do!

Instructed ingredients

Puttanesca sauce features three famous ingredients: capers, olives and anchovies. They create its distinctive tangy and brackish taste.

My recipe is vegetarian, so I jump the anchovies, but capers and olives always have a lot of flavor.

Here is what you will need to do it:

• Whole peeled tomatoes – canned tomatoes constitute the basis of this sauce adapted to the pantry. Choose the San Marzano tomatoes for the sweetest flavor.
• Shallot and garlic – They add a depth of clear and salty flavor.
• Red pepper flakes – For heat.
• extra virgin olive oil – For wealth.
• Chopped fresh parsley – It offers a nice fresh contrast with the salt -picked pasta sauce. Fresh basil or oregano is also charming here.
• And sea salt – To burst all the flavors!

A quick note on pasta: Spaghetti are the most traditional here, but you can really use any type of pasta. I generally reach a long shape – maybe Bucatini or linguine if I do not use spaghetti.

Find the complete recipe with measurements below.

How to make Puttaneca pasta

You can find the full recipe for Pasta Puttanesca with measurements below, but for the moment, here is a quick overview of the way it happens:

Start by preparing the tomatoes. Drain the juices (they would make the sauce too aqueous), then transfer the tomatoes to a large bowl. Use your hands to crush them in a thick and thick sauce. Cancel.

Then cook the aromatics. Sauté the shallots until it is softened, approximately 4 to 5 minutes, then add the capers, olives, garlic and red pepper and sizzle for 2 minutes to infuse the flavor olive oil.

Incorporate crushed tomatoes And simmer to develop the flavors of the sauce, about 8 to 10 minutes.

Meanwhile, cook the pasta. Follow the instructions on the packaging, cooking until the pasta is al dente. Before drainage, reserve 1 cup of starchy pasta cooking water.

Add the pasta to the pan with the sauce, With 1/2 cup of reserved pasta water. Mix to coat, adding more pasta water if necessary.

Finally, add the parsley and mix to combine. Season with a taste and serve with more parsley for the garnish.

What to serve with spaghetti alla puttaneca

I love to serve this recipe with a salad on the side. It goes perfectly with everything that is green and leafy, like this green salad or this Caesar salad. It would be good with simple sautéed broccolini too!

You may also want to serve it with crisp bread To silence the tasty sauce. Increase the meal by making garlic bread, garlic nodes or focaccia.

More pasta recipes to try

If you like this Puttaneca pasta recipe, try one of these delicious pasta then:

Stretched

Preparation time: 10 minutes min

Cooking time: 20 minutes min

Total time: 30 minutes min

Service 4

This recipe for puttanesca pasta is my point of view on the classic Italian dish, with a tasty tomato sauce filled with garlic, capers and olives. Perfect for weekly evenings, it meets in less than 30 minutes with simple pantry ingredients!

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• Place the tomatoes in a large bowl and use your hands to crush them. Cancel.

• Heat the olive oil in a large skillet over medium heat. Add the shallot and salt and cook, stirring from time to time, for 4 to 5 minutes, or until it softens. Add the garlic, red pepperflakes, capers and olives and sizzles, stirring from time to time for 2 minutes.

• Add the crushed tomatoes and cook 8 to 10 minutes to develop flavors.

• Meanwhile, cook the pasta. Wear a large pot of salt water to a boil. Prepare the spaghetti according to the packaging instructions, cooking until Al Dente. Reserve 1 cup of starchy pasta water, then drain the pasta.

• Add the pasta and ½ cup of pasta water reserved for the pan with the tomato mixture. Cook, throw, for 1 to 2 minutes over low heat, adding more pasta water if necessary to coat the pasta in a light sauce.

• Add the parsley and mix to incorporate. Season with taste and serve more parsley, if you wish.