Pasta Puttanesca (Print Version)
# Ingredients:
→ Main Ingredients
01 -
28-ounce can San Marzano tomatoes
02 -
1/4 cup olive oil
03 -
6 anchovy fillets, finely chopped
04 -
4 cloves garlic, minced
05 -
1/2 cup chopped kalamata olives
06 -
3 tablespoons capers
07 -
1/2 teaspoon dried oregano
08 -
1/4 teaspoon crushed red pepper flakes
09 -
Kosher salt and black pepper, to taste
10 -
12 ounces spaghetti or bucatini
→ For Garnish
11 -
2 tablespoons chopped fresh parsley
12 -
2 tablespoons chopped fresh basil
13 -
Freshly grated Parmesan cheese, for serving
# Instructions:
01 -
Place the San Marzano tomatoes with their juices in a large bowl. Use your hands or a fork to smash the tomatoes until they have a chunky consistency. Set aside.
02 -
In a Dutch oven, heat the olive oil over medium heat. Add the chopped anchovies and cook for 2 minutes, allowing them to begin dissolving into the oil. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to let it brown.
03 -
Add the smashed tomatoes with their juices, chopped kalamata olives, capers, dried oregano, and crushed red pepper flakes to the pot. Bring the mixture to a boil, then reduce heat to low and simmer until the sauce thickens, about 20 minutes, stirring occasionally. Season with salt and black pepper to taste.
04 -
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti or bucatini until al dente according to package instructions. Drain the pasta, reserving a small amount of the pasta water if desired.
05 -
Add the cooked pasta directly to the sauce and toss with tongs until the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water. Add the chopped fresh parsley and basil and toss again. Serve warm with freshly grated Parmesan cheese on top.
# Notes:
01 -
Traditional puttanesca sauce contains anchovies, but you can omit them for a vegetarian version (though the flavor profile will be different).
02 -
San Marzano tomatoes are recommended for their sweet flavor and low acidity, but any good quality canned whole tomatoes will work.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.