Pasta Puttanesca: a taste of Italy in under fifteen minutes. This vibrant, flavorful pasta dish is a testament to the magic of simple ingredients elevated to culinary perfection. Forget fussy preparations and complicated techniques; Puttanesca is all about bold flavors coming together in a harmonious explosion. The briny punch of olives, the sharp bite of capers, the savory depth of anchovies – each element contributes to a symphony of taste that will leave you craving more. It’s the perfect weeknight meal, satisfying and surprisingly sophisticated, requiring minimal effort for maximum impact.
This quick and easy recipe relies on pantry staples and fresh ingredients, making it readily accessible and adaptable to your tastes. Forget complicated cooking methods – this recipe is designed for efficiency without sacrificing flavor. Ready to experience the authentic taste of Italy? Let's dive into the step-by-step process to create your own delicious Pasta Puttanesca.
Tools Needed
- Large sauté pan
- Kitchen spoon
Ingredients
- Spaghetti: 1 pound
- Garlic: 5 cloves, minced
- Fresh Basil: a handful
- Red Pepper Flakes: a heaping teaspoon
- Gaia Olives (or Kalamata): 1 cup, pitted and halved
- Italian Extra Virgin Olive Oil
- San Marzano Tomatoes (canned): 1 (28 ounce) can
- Capers: 2-3 teaspoons
- Anchovies: 3 fillets, chopped
Step-by-Step Instructions
Step 1. Sauté Aromatics and Anchovies
- Heat 3-4 tablespoons of olive oil in a large sauté pan. Add capers and fry for 2-3 minutes until they bubble.
- Add minced garlic and red pepper flakes. Stir and cook for 2-3 minutes, avoiding browning the garlic.
- Add chopped anchovies and cook for about 2 minutes until they break down.
- Add olives and stir to combine. Cook for another 2-3 minutes.
Step 2. Simmer Sauce and Cook Pasta
- Add the entire can of San Marzano tomatoes with their juices. Break up any large tomato chunks with a spoon. Cook for 15 minutes.
- Meanwhile, cook spaghetti according to package directions (about 10 minutes).
Step 3. Combine Pasta and Sauce
- Once the tomatoes have cooked for 15 minutes, reduce heat to medium-low.
- When the pasta is almost done (about 1-2 minutes left), drain the pasta (do not rinse).
- Add the drained pasta to the sauce. Stir to combine.
- Stir in fresh basil.
Step 4. Serve
- Serve immediately.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- For a more authentic flavor, use Gaia olives. Kalamata olives are a suitable substitute.
- The anchovies will break down during cooking and add a savory flavor, not a fishy taste.
- Don't overcook the garlic. Avoid browning.
- Don't puree the tomatoes; just break up large chunks.
- Do not rinse the pasta after draining.
Nutrition
- N/A
FAQs
1. Can I leave out the anchovies?
Yes! Many people omit the anchovies. The salty, umami flavor they provide is delicious, but the sauce will still be flavorful without them. You might want to add a pinch of extra salt if you do.
2. What kind of pasta is best for Puttanesca?
Spaghetti is traditional, but any long pasta like linguine or bucatini works well. Choose a pasta that will hold the sauce nicely.
So there you have it – a quick, easy, and incredibly flavorful Pasta Puttanesca ready in a flash. This simple recipe delivers big on taste, proving that authentic Italian cuisine doesn't have to be complicated. Enjoy your delicious, homemade Puttanesca!