Pasta alla Puttanesca

• 10 minutes to prepare • 15 minutes to cook • Serves 4

 

 

10 MINUTES 

Pasta alla Puttanesca is the perfect first course when you are bored with the usual tomato sauce.

I like it with anchovies, capers and olives but of course - like most Italian dishes - there are many versions. Feel free to tweak it the way you like it.

The best part of this recipe is that it contains ingredients that are likely to be already in your pantry and you can prepare it in less than 20 minutes.
Although Sugo alla Puttanesca is traditionally served with spaghetti, I love making it with maccheroni pasta as it is more kids friendly.
Buon appetito!


Here's what you will need for the 4-serving recipe:

 

320 g pasta
1 clove garlic
400 g fresh sauce tomatoes (San Marzano)
8 anchovy fillets
1 sprig parsley
20 pitted Kalamata olives
10 capers preserved in salt
1 dry chilli pepper
EVO oil
salt and pepper

 

1. Prepare all the ingredients: peel the garlic, peel, de-seed and chop the tomatoes. Rinse capers under cold water and cut anchovies into small pieces
2. Heat 3 tablespoons of EVO oil in a frying pan. Add the garlic, anchovies, and the chilli pepper - chopped-
3. Cook over a medium heat until garlic is golden and the anchovies have melted, about 5 minutes
4. Remove the garlic and add capers, a bit of parsley - washed and chopped - and stir to mix
5. Add the peeled and chopped tomatoes, stir and bring to a bare simmer
6. Boil pasta in salted water and drain al dente
7. Drain pasta reserving some cooking water
8. Add drained pasta to the sauce with a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer. Add the olives and cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquid
9. Sprinkle with some more parsley and serve immediately!

Finally, you find below Nutrition Facts of this dish. Data is provided per serving.