How To make Pasta Puttanesca
1/4 c Olive oil
1 lg Garlic cloves, peeled
6 Fillets of anchovies,
-drained 3 Heaping teaspoons capers
1/8 ts Crushed red pepper flakes
20 Black kalamata olives,
-pitted 1 sm Bunch fresh basil leaves
28 oz Plum tomatos, drain, break
-up with hands 1/2 c Finely chopped parsley
12 oz Spaghetti or 1 lb. fresh
-pasta Grated parmesan or pecorino 1. Heat the olive oil over low heat in a large skillet. Add the garlic
and mashed anchovies, stir until almost dissolved, about 5 minutes. 2. Stir in the capers, red pepper and olives; cook 1 minute. Add the basil
and tomatoes; bring to a slow boil. Reduce the heat and simmer 10-12 minutes. Add a little of the reserved juice if the sauce seems too dry. Remove from the heat and stir in the parsley. 3. Pour the sauce over the cooked pasta. Serve Parmesan on the side.
How To make Pasta Puttanesca's Videos
Classic Pasta Puttanesca Recipe
Oil cured black olives add an amazing flavor to this pasta puttanesca recipe. I used long fusilli, but any substantial pasta goes well with this anchovy, caper, garlic, and olive tomato-based sauce. This classic Italian pasta recipe has the best flavor from umami rich anchovies, so unless you really dislike them, try to use at least a few for an authentic puttanesca taste. I hope you enjoy it!
20-MINUTE WEEKDAY PASTA SERIES:
TUNA PASTA WITH OIL-CURED BLACK OLIVES:
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Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
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INGREDIENTS:
▪1 pound pasta
▪1 (28) ounce can plum tomatoes
- crushed or blender pulsed
▪3 ounces tomato paste
▪6 garlic cloves - sliced
▪5 anchovy fillets
▪1/2 teaspoon chili flakes
▪1/4 cup fresh parsley - minced
▪3/4 cup oil-cured black olives - rinsed to remove salt
▪1/2 cup green olives
▪2 tablespoons capers - rinsed to remove salt
▪1/4 cup olive oil
▪1/4 extra virgin olive oil - finish
▪salt/pepper to taste
DIRECTIONS:
1. In a 1/4 cup of olive oil saute the garlic and minced anchovies over medium-low heat for 2-3 minutes or until the anchovies dissolve and the garlic turns golden. Add in the chili flakes and cook for 30 seconds more.
2. Next, add in the tomato paste and cook for 5 minutes stirring frequently.
3. Add in the plum tomatoes and bring to a simmer.
4. Add in the chopped olives and capers.
5. Taste test the sauce and adjust salt and pepper if required. Because of the saltiness of the ingredients, little extra salt will be needed.
6. Remove half the sauce from the pan. Add in a ladle of pasta water. Add in the al dente pasta and cook for 1-2 minutes to thoroughly coat pasta with the sauce. If more sauce or pasta water is needed add some back into the pan. Serve remaining sauce on the table or for bread dipping.
7. Right before serving drizzle a bit of high-quality extra virgin olive oil onto each plate. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Sauteed Broccoli Rabe
Garlic Green Beans
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Spaghetti alla Puttanesca - pasta with tomato olive sauce
Don't need to open the fridge for this classic Italian pasta. Everything's in your pantry! (Though some fresh herbs is a nice finish :) )
PRINT RECIPE:
How to Make PASTA alla PUTTANESCA Like an Italian
To make Pasta alla Puttanesca, no grocery trip is required, as it doesn't involve a long list of ingredients or complicated instructions. A quick, easy, and budget-friendly pasta dinner delicious enough to charm everyone around the table.
What sets Pasta alla Puttanesca apart is its ability to transform basic pantry staples into a dish bursting with character. The marriage of these ingredients creates a symphony of flavors that coat each strand of pasta, making it a favorite for those seeking a dish that's both comforting and bold in taste.
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#puttanesca #pasta #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Pasta alla Puttanesca
0:36 Ingredients for Pasta alla Puttanesca
1:29 How to Get the Ingredients Ready
2:17 How to Make the Sauce
6:44 How to Cook Pasta
7:26 Combine Pasta with the Puttanesca Sauce
9:16 How to Serve Pasta alla Puttanesca
9:37 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
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CHEF RV’s PASTA ALLA PUTTANESCA
PASTA ALLA PUTTANESCA
Olive oil, as needed
¼ cup sliced garlic
1 cup chopped tomatoes
6-8 pieces anchovies, coarsely
¼ cup coarsely chopped black olives
¼ cup coarsely chopped green olives
3 tablespoons coarsely chopped capers
Red pepper flakes, as needed
Salt and pepper, as needed
500 grams pasta, cooked al dente
Pasta water, as needed
Parmesan cheese, as needed
Pasta Puttanesca: A fantastic weeknight Italian pasta dish!
Pasta Puttanesca is not only the one Italian pasta dish I cooked the most, but it is definitely also one of my favorites. Puttanesca pasta sauce has a powerful aroma with salty notes from anchovies, capers, and olives so as a sweet base from quality canned tomatoes.
The best thing about this recipe, however, is that it can only be made with ingredients from the larder.
PRINTABLE RECIPE:
MORE ITALIAN RECIPES:
// INGREDIENTS IN THIS RECIPE
San Marzano Tomatoes:
Black Olives:
Linguine:
Anchovies:
Chili Flakes:
Parsley
Garlic Cloves
Capers
Olive Oil
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How to Make Spaghetti Puttanesca
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