Teresa's Recipes
Pasta Puttanesca
Pasta Puttanesca is a vibrant and robust Italian dish steeped in tradition and flavor. Originating from the streets of Naples, this dish is said to have been created by women of the night, who needed a quick and satisfying meal to fuel their long hours. With its bold flavors of garlic, olives, and anchovies, this pasta is both hearty and comforting, making it a favorite for busy weeknights or special gatherings. The combination of savory ingredients creates a symphony of tastes that will transport you straight to the charming streets of Italy.
Ingredients
- 12 ounces Spaghetti
- 3 tablespoons Olive oil
- 4 cloves, minced Garlic
- 4, finely chopped Anchovy fillets
- 1 teaspoon (adjust to taste) Crushed red pepper flakes
- 28 ounces Canned diced tomatoes
- 1/2 cup, roughly chopped Pitted kalamata olives
- 2 tablespoons, rinsed and drained Capers
- 1/4 cup, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 18g
- Carbs: 58g
- Protein: 12g
- Sodium: 900mg
- Sugar: 6g
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving a cup of the pasta cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped anchovies, and crushed red pepper flakes. Cook for about 2 minutes, stirring frequently, until the garlic is golden and the anchovies have melted into the oil.
- Stir in the canned diced tomatoes, capers, and olives. Bring the sauce to a gentle simmer and let it cook for about 10 minutes, allowing it to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta cooking water to reach your desired consistency.
- Add the cooked spaghetti to the skillet, tossing it in the sauce until well coated. If needed, adjust the seasoning with salt and black pepper.
- Serve the pasta hot, garnished with freshly chopped parsley for a burst of color and flavor.
Tips
- For extra depth of flavor, consider adding a splash of red wine to the sauce while it simmers.
- Feel free to customize the dish by adding sautéed vegetables like bell peppers or zucchini.
- If you prefer a vegetarian version, you can skip the anchovies or replace them with capers for an extra tangy punch.