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Pasta Puttanesca

Girl Versus Dough Recipe by

Pasta Puttanesca

Quick and easy pasta made with olives, capers and anchovies. YUM.

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  • Prep Time 15 min
  • Total Time 20 min
  • Servings 4

Easy Pasta Puttanesca  

As prepared by Girl Versus Dough

The first time I tried making pasta puttanesca was a tragedy.


I’d bought a big ol’ can of puttanesca sauce from the grocery store, warmed it up, put it over my spaghetti and…well, it was underwhelming. Still, I knew there was something fishy about this sauce. Fishy in a good way. Fishy in a way that made me curious to see just how easy it would be to make from scratch. And oh, by gosh, by golly, it is easy indeed.

This recipe for homemade Pasta Puttanesca will knock your pasta-lovin’ socks off. It’s savory – thanks to the copious amounts of savory ingredients like capers, olives and anchovies… all the good things in life – and pairs exceptionally well with the slight sweetness of Muir Glen’s diced tomatoes.

Plus, it takes less than a half hour to make and tastes like something you’d get at a fancy Italian restaurant. If you’ve never tried pasta puttanesca before, now’s the time!

Let’s dig in!

Ingredients for Pasta Puttanesca

First, gather your ingredients. I’m telling you, the combination of these sweet and salty ingredients is UNREAL. And you can probably find most of them lurking in your pantry.

Pasta sauce ingredients to mix

Bring a pot of water to a boil and make the pasta on one side of the stove. On the other side, heat a large skillet and add all your pasta sauce ingredients.

Sauce thickening

Let all that savory goodness simmer together for a few minutes until the sauce thickens up a bit.

Stirring in some salt, pepper and fresh basil

Then, remove the sauce from the heat and stir in some salt, pepper and fresh basil.

Finished sauce

Just look at that saucy goodness. Delizioso! (Side effects to this pasta may include random bursts of Italian.)

Drained noodles

Drain your pasta and divide it among your serving bowls…

Pasta Puttanesca, ready to eat

Then top each plate with the sauce, a few bits of chopped basil and a generous sprinkling of shredded Parmesan cheese. Crusty bread served on the side is optional, but highly recommended.

Pasta Puttanesca, close up

And that’s it! Pasta sauce that’s easy, delicious, and life changing!



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Pasta Puttanesca

Ingredients

1
package angel hair pasta
4
tablespoons olive oil
4
teaspoons minced garlic
2
14.5-ounce cans Muir Glen diced tomatoes
1/2
cup pitted and halved black olives
4
anchovy fillets, finely chopped
2
tablespoons capers
1
teaspoon dried oregano
1/2
teaspoon crushed red pepper flakes
salt
and pepper to taste
4
tablespoons chopped fresh basil, plus more for serving
shredded
Parmesan cheese for serving

Directions

  • 1 Bring a large pot of salted water to a boil. Add pasta and cook according to package directions; drain and set aside.
  • 2 Meanwhile, heat a large skillet over medium heat. Add olive oil and garlic and saute 30 seconds.
  • 3 Add tomatoes (with juice), olives, anchovies, capers, oregano and red pepper flakes. Stir to combine. Simmer until sauce thickens slightly, about 5 minutes.
  • 4 Remove sauce from heat. Add salt and pepper to taste. Add fresh basil and stir to combine.
  • 5 Serve pasta topped with pasta sauce. Sprinkle each serving with chopped basil and shredded Parmesan.
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