Pasta Puttanesca is a simple pasta dish that is ready in just 30 minutes. This easy recipe is filled with pasta, kalamata olives, and capers. There is also a touch of red pepper, giving it a spicy kick. Pasta puttanesca is worth every sinful garlic, salty, and spicy bite!
Pasta puttanesca is a simple and classic Italian pasta dish. Made with pantry staples, this easy recipe is made in just 30 minutes. This pasta is perfect on a cold day or cold on a hot day. Who am I kidding, is pasta dish is perfect for any day!
The traditional recipe includes anchovies. I also included it in the recipe as optional. When I make this dish I never include the anchovies. The saltiness from the olives and capers adds a similar element as the anchovies did.
Ingredients
To make pasta puttanesca you need only 10 - 12 ingredients, depending on your garnish choices.
- 3 tbsp olive oil
- ½ cup red onion, diced
- 5 garlic cloves, sliced thinly
- 1 tsp crushed red pepper flakes
- 1 tbsp anchovy paste (optional)
- 10 oz cherry tomatoes
- 14 - 28 oz diced tomatoes (depending on personal preference)
- 11/2 cup kalamata olives
- 2 tbsp capers
- 1 pound pasta
- parmesan as desired
- chopped basil, parsley, and/or oregano as garnish
- salt and pepper to taste
Instructions
Start by slicing the garlic as thin as you can get it and dice the red onion.
Heat the olive oil in the pan over medium heat and then add the garlic and red onion. Once the garlic becomes fragrant, add the anchovies or anchovy paste.
Saute with Garlic, Red Onion and Anchovy
Add the cherry tomatoes and cook for five minutes, allowing them enough time to blister.
Add the canned tomatoes.
Shown below is one can of tomatoes. I tend to like my pasta on the drier side. If you like your pasta on the wetter side, add two cans of tomatoes.
While the tomatoes are simmering. Cook the pasta according to the instructions, minus two minutes. Drain the pasta and add to the puttanesca sauce. Cook for an additional two minutes.
When your ready, plate the pasta puttanesca and garnish as desired. For my garnish I used basil, parsley and parmesan cheese.
Garnish Ideas
This dish is perfect on its own. However, it's also really good with a variety of toppings. I like mine with shrimp (my husband makes the best shrimp )Here are a few ideas if you want to add to your dish:
- Shrimp
- Scallops
- Chicken
- Scallops
- Spicy sausage
- Salmon
In the mood for something else? Try one of my other recipes.
Recipe
Pasta Puttanesca with Kalamata Olives and Capers
Ingredients
- 3 tablespoon olive oil
- ½ cup red onion, diced
- 5 garlic cloves, sliced thinly
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon anchovy paste (optional)
- 10 oz cherry tomatoes
- 14 - 28 oz diced tomatoes (depending on personal preference)
- ½ cup kalamata olives
- 2 tablespoon capers
- 1 pound pasta
- parmesan as desired
- chopped basil, parsley, and/or oregano as garnish
- salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil then add the red onion, garlic, and crushed red pepper flakes over medium heat. Cook for 4-5 minutes.3 tablespoon olive oil, ½ cup red onion, diced, 5 garlic cloves, sliced thinly, 1 teaspoon crushed red pepper flakes
- Add the anchovy paste and mix well.1 tablespoon anchovy paste (optional)
- Add the cherry tomatoes and cook for 5 minutes.10 oz cherry tomatoes
- Add the canned tomatoes and cook for 10 minutes or until the tomatoes become jam-like.14 - 28 oz diced tomatoes (depending on personal preference)
- Add the olives and capers½ cup kalamata olives, 2 tablespoon capers
- While the sauce cooks, bring a large stockpot of water to a boil. Add the pasta and cook two minutes less than instructed on the package.1 pound pasta
- Transfer the cooked pasta to the sauce, toss, and to cook for 2 more minutes.
- Add garnish and cheese as desired.parmesan as desired, chopped basil, parsley, and/or oregano as garnish, salt and pepper to taste
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