This Easy Pasta Puttanesca is bursting with bold flavors that will make your taste buds dance! With zesty tomatoes, olives, and capers, it’s a treat that’s ready in a flash!
Whenever I make this dish, I feel like an Italian chef, minus the fancy apron. It’s so easy; just cook the pasta and mix everything together. Perfect for a quick dinner! 🍝
Key Ingredients & Substitutions
Spaghetti or Linguine: These are the traditional choices, but you can use any pasta you have on hand. Penne or fusilli also works great, especially for holding onto that delicious sauce!
Olive Oil: A good quality extra virgin olive oil enhances flavor. If you’re out, you can use vegetable oil, but you’ll miss that rich taste. I recommend keeping olive oil for its flavor benefits!
Garlic: Fresh garlic brings an amazing aroma, but in a pinch, you can use garlic powder (1/8 tsp per clove). I prefer fresh as it adds a punch!
Red Pepper Flakes: These add some heat. If you want a milder dish, use less or even swap for a dash of black pepper. I love the kick they bring, so I usually stick with the recommended amount!
Olives: Kalamata or Gaeta olives are favored, but green olives can substitute if that’s what you have. I find Kalamata gives the best flavor for this dish.
Capers: These tiny brined flower buds add a salty tang. If you’re not a fan, you can skip them, but I’d suggest giving them a try for the extra zing!
Anchovies: They dissolve into the sauce, adding depth. If you prefer not to use them or are vegetarian, you can substitute with a little more salt or some miso paste.
How Do I Make Sure the Sauce is Perfectly Balanced?
Creating a balanced sauce is key for Pasta Puttanesca. Here’s how to do it:
- Start by sautéing garlic on medium heat so it’s fragrant but not burnt. Burnt garlic can spoil the dish.
- When you add the diced tomatoes, let them simmer long enough to thicken slightly — about 5-7 minutes works well.
- Always taste the sauce before serving. Adjust salt and pepper as needed, considering the saltiness from olives and capers.
- Mix in reserved pasta water slowly. This helps the sauce cling to the pasta beautifully, rather than swimming in it.
By following these steps, your sauce will shine, and your dish will taste fantastic! Enjoy your cooking!
Easy Pasta Puttanesca with Bold Flavors
Ingredients:
- 12 oz (340 g) spaghetti or linguine
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 can (14 oz/400 g) diced tomatoes
- 1/2 cup pitted black olives, roughly chopped (Kalamata or Gaeta work well)
- 2 tbsp capers, rinsed
- 4 anchovy fillets, finely chopped (optional but traditional)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes in total, including prep and cooking time. It’s a quick and delicious meal, perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Once boiling, add the spaghetti or linguine and cook according to the package instructions until it’s al dente. This usually takes about 8-12 minutes, depending on the pasta. After cooking, drain the pasta but be sure to save about 1/2 cup of the pasta water for later use!
2. Make the Flavorful Base:
While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Once the oil is hot, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned — we want it to smell amazing, not burnt!
3. Add the Anchovies:
If you’re using anchovies, chop them finely and add them to the skillet. Stir and cook for about 1 minute until they dissolve into the oil. This adds a deep, savory flavor to your sauce!
4. Incorporate the Main Ingredients:
Next, stir in the diced tomatoes with their juices, the chopped olives, and the rinsed capers. Bring everything to a gentle simmer and let it cook for 5-7 minutes. This allows the flavors to blend beautifully. Make sure to taste it and season with salt and pepper as needed, keeping in mind that the olives, capers, and anchovies already bring some saltiness.
5. Combine with Pasta:
Now it’s time to add the cooked pasta to your skillet! Toss everything together, making sure the pasta is well-coated in that delicious sauce. If it looks a bit dry, you can add some of that reserved pasta water a little at a time to loosen it up and help the sauce stick to the pasta.
6. Finish with Fresh Parsley:
Sprinkle the chopped fresh parsley over the pasta and give it one last toss for that burst of color and freshness!
7. Serve and Enjoy:
Your Pasta Puttanesca is ready to serve! Dish it up immediately and sprinkle with grated Parmesan cheese if you like. Enjoy this vibrant and bold dish that’s sure to impress!
Buon appetito!
FAQ for Easy Pasta Puttanesca
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta or gluten-free pasta can be used as a substitute. Just keep in mind that cooking times may vary, so check package instructions for the best results.
How Can I Adjust the Spice Level?
If you prefer a milder dish, simply reduce the amount of red pepper flakes or omit them altogether. You can also use a pinch of black pepper for some warmth without the heat.
What If I Don’t Have Anchovies?
No worries! If you’d like to keep the dish vegetarian or simply don’t have anchovies, try adding a bit of miso paste for a similar umami flavor or simply skip that ingredient altogether. The dish will still be delicious and packed with flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stove, adding a splash of water or olive oil to keep it from drying out.