Pasta Puttanesca
Glossy strands of pasta tossed in a punchy tomato sauce studded with briny olives and capers, flecked with garlic and fragrant parsley. The sauce clings to the pasta so every bite delivers tang, umami, and a gentle chili lift.
For an easy swap, use anchovy paste instead of fillets or add a splash of red wine to deepen the sauce. If you prefer milder heat, halve the red pepper flakes; for a brighter finish, stir in a little extra lemon zest or a spoonful of butter at the end for silkiness.
Serve with a simple green salad and crusty bread to soak up any leftover sauce, or top with shredded Parmesan for extra richness. This dish works well for weeknight dinners, casual dinner parties, or anytime you want a fast, pantry-driven Mediterranean meal.
How to Make It
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1
Bring a large pot of salted water to a rolling boil and cook the spaghetti until just shy of al dente according to package directions; reserve 240ml (1 cup) pasta cooking water, then drain the pasta.
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2
Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovy fillets and cook, stirring, until the garlic is fragrant and the anchovies have mostly dissolved, about 1–2 minutes.
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3
Add the crushed red pepper flakes and stir for 10 seconds, then pour in the tomatoes, breaking large pieces with a spoon. Bring the sauce to a simmer and cook gently for 8–10 minutes to concentrate the flavors.
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4
Stir in the capers and olives and simmer 2–3 minutes more. Taste and add the sugar if the tomatoes taste too acidic; season with salt and black pepper (remember the anchovies, capers, and olives add saltiness).
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5
Add the drained spaghetti to the skillet (or return pasta to the pot and pour the sauce over). Toss vigorously, adding reserved pasta water a few tablespoons at a time until the sauce clings to the pasta and the texture is silky, about 1–2 minutes.
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6
Remove from the heat and stir in lemon zest, chopped parsley, and the butter if using. Adjust seasoning. Serve immediately with grated Parmesan on the side.
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