Pasta Puttanesca
Don’t shy away from the magic of anchovy in this Pasta Puttanesca.
Prep: 10min
Total: 25min
Yield: 4 serving(s)
Nutrition Facts: calories 611 Calories, Fat 18 g, Saturated Fat 3 g, Trans Fat 0 g, Cholesterol 4 mg, Sodium 835 mg, Carbohydrate 86 g, Fiber 8 g, Sugar 8 g, Protein 19 g
Ingredients:
- 1/4 c. extra-virgin olive oil
- 4 cloves garlic, smashed
- 4 anchovy fillets, chopped
- 1 (28-oz.) can diced tomatoes
- 1/2 c. kalamata olives, pitted
- 1/4 c. capers
- 1/2 tsp. crushed red pepper flakes
- Kosher salt
- 1 lb. spaghetti
- Freshly grated Parmesan, for serving
Instruction:
- In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute more. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain and add sauce, tossing until coated. Sprinkle with Parmesan.
How to make PASTA PUTTANESCA
FAQ
What are the traditional ingredients of puttanesca?
Puttanesca sauce is an Italian sauce invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, chili peppers, capers, and garlic—with spaghetti pasta.
What does puttanesca sauce taste like?
Puttanesca sauce recipes will vary based on what ingredients are available on-hand, but traditionally, puttanesca sauce tastes salty from the olives and anchovies with a sweet kick from the tomatoes and oil. Puttanesca is a unique variation from traditional tomato sauces, but its flavor profile is hard to beat.
What is different about puttanesca sauce?
Puttanesca. Unlike other types of pasta sauce that can be zesty, sweet or spicy, puttanesca sauce from southern Italy is briny because of the anchovies, olives and capers. Although traditionally served with spaghetti, other types of pasta go with the umami flavor, too.
What can I use instead of anchovy paste in puttanesca?
I used two ingredients to replace the anchovies: seaweed, which brought to the sauce that fresh-ocean flavor, and tamari, which added a rich, deep, sweet saltiness. My Vegan Pasta Puttanesca did not miss a flavor beat.
