Pasta Puttanesca

Key Ingredients & Substitutions

Pasta: Spaghetti or bucatini are classic choices, but other pasta types like penne or farfalle can work too. Just remember, the cooking time may vary for different shapes—check the package instructions!

Garlic: Fresh garlic is best for this dish. If you don’t have fresh cloves, you can use garlic powder, but start with a smaller amount since it’s more concentrated.

Olive Oil: Extra virgin olive oil gives a rich flavor, but you can substitute it with a lighter olive oil or even avocado oil if that’s what you have in your pantry.

Anchovies: They add a deep umami flavor, but if you’re not keen on fish, you can leave them out or use a bit of soy sauce for a savory kick.

Kalamata Olives: These are traditional, but feel free to swap them with green olives or even capers for a different taste.

How Do You Not Burn Garlic While Sautéing?

Sautéing garlic requires a bit of care to prevent burning, which can make it bitter. Here’s how to do it right:

• Use medium heat when starting with oil. Too hot, and the garlic will burn quickly.
• Cook the garlic just until it’s fragrant—about 1-2 minutes. Stir frequently to keep it from sticking.
• If you notice garlic starting to brown, quickly remove it from heat to prevent bitterness.

Why Do You Need Reserved Pasta Water?

Reserved pasta water is a game-changer! Adding it to your sauce helps combine everything together nicely:

• The starch in the water thickens the sauce and makes it cling to the pasta.
• Start with a small amount, and gradually add more until you reach your desired sauce consistency.

How to Make Pasta Puttanesca

Ingredients You’ll Need:

For the Pasta:

• 12 oz spaghetti or bucatini pasta

For the Sauce:

• 3 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 1/2 tsp red chili flakes (adjust to taste)
• 1 can (14 oz) diced tomatoes or 1 1/2 cups cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved or whole
• 2 tbsp capers, rinsed
• 6 anchovy fillets (optional, but traditional), chopped
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, finely chopped
• Grated Parmesan cheese for garnish (optional)

How Much Time Will You Need?

This Pasta Puttanesca recipe takes about 20-25 minutes total. You’ll spend around 10 minutes preparing the ingredients and cooking the pasta, and another 10-15 minutes making the sauce. It’s quick and packed with flavor!

Step-by-Step Instructions:

1. Cook the Pasta:

Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the spaghetti or bucatini. Cook the pasta according to the package instructions until it’s al dente (that means it’s cooked but still has a firm bite). Before you drain the pasta, make sure to reserve about 1 cup of the tasty pasta water. Then drain the pasta and set it aside.

2. Heat the Olive Oil:

While the pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Once the oil is warm, it’s time to add some flavor!

3. Sauté Garlic and Chili Flakes:

Add the minced garlic and red chili flakes into the hot oil. Sauté them gently for about 1-2 minutes until the garlic becomes fragrant but not browned—burned garlic can taste bitter, so keep an eye on it!

4. Add Anchovies:

If you’re using anchovies, add them to the skillet now. Stir them into the oil and let them melt down for about a minute. This will add a savory depth of flavor to your sauce.

5. Incorporate the Tomatoes:

Next, toss in the diced tomatoes (or cherry tomatoes). Cook these in the skillet for about 7-10 minutes, stirring occasionally, until the tomatoes break down and become a delicious sauce.

6. Mix in Olives and Capers:

Now it’s time for the olives and capers! Stir these into the sauce and let them cook together for an additional 2-3 minutes, allowing all the flavors to mingle and deepen.

7. Season the Sauce:

Add salt and black pepper to taste, but be cautious with the salt since the olives, capers, and anchovies bring their own saltiness to the dish.

8. Combine Pasta and Sauce:

Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is well coated. If the sauce feels too thick, gradually add some of the reserved pasta water until you reach your desired consistency.

9. Finish with Parsley:

Remove the skillet from heat and stir in the chopped parsley for a fresh touch. It adds color and brightness to your dish!

10. Serve and Enjoy:

Serve your delicious Pasta Puttanesca immediately. If you like, sprinkle some grated Parmesan cheese on top for extra flavor. Enjoy your hearty Italian meal!

Can I Use Other Types of Pasta for This Recipe?

Absolutely! While spaghetti or bucatini are traditional, you can use any pasta you have on hand, like penne or linguine. Just adjust the cooking time according to the package instructions.

What Can I Substitute for Anchovies?

If you’re looking to skip the anchovies, you can use a splash of soy sauce for a similar umami flavor or simply omit them altogether. The dish will still be delicious without this ingredient!

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of water or olive oil to loosen the sauce.

Can I Make This Recipe Vegetarian or Vegan?

Yes! Omit the anchovies and, if you want a cheesy flavor, consider adding nutritional yeast or a vegan cheese alternative. Just ensure that your pasta is egg-free for a fully vegan dish!