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Pasta Puttanesca Recipe

Best Pasta Puttanesca Recipe

This pasta puttanesca recipe is a simple, yet spicy, mouthwatering meal, that's as quick as it is delicious.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 432 kcal

Equipment

  • Cutting board
  • Knife
  • Measuring cup
  • Large pot
  • Large Pan or Wok
  • Slotted spoon
  • Colander

Ingredients
  

  • ½ cup of extra virgin olive oil
  • 1-½ pounds of linguine
  • 1 onion coarsely chopped
  • 1 can of medium black olives sliced or crumbled (save ¼ cup of the juice)
  • 4-5 garlic cloves sliced (more if you prefer)
  • 2 teaspoons of red pepper flakes
  • 1-½ teaspoons of ground oregano
  • 28 ounces of crushed tomatoes
  • 3 tablespoons of grated Parmesan cheese
  • tomato paste optional

Instructions
 

  • Start pasta water (add a pinch of salt).
  • In a large pan, heat oil on a low heat. Once hot, add garlic, onions, and anchovies. Saute for about 4–5 minutes, breaking up the anchovies as you stir.
  • Once fragrant, add the red pepper flakes, oregano, olives, and a dash of salt. Mix well.
  • Add the reserved olive juice. Stir and cook for about 2 minutes.
  • Pour in the tomato sauce and Parmesan cheese. Stir well.
  • Simmer on low for about 15 minutes, uncovered.
  • Add pasta to boiling water for 5–7 minutes.
  • Drain pasta and transfer back into the pot.
  • Pour sauce over the pasta and mix together. Flipping a few times to ensure all the pasta is covered.
  • Serve with some Parmesan cheese and enjoy.

Nutrition

Calories: 432kcalCarbohydrates: 56gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 2mgSodium: 1114mgPotassium: 1481mgFiber: 7gSugar: 18gVitamin A: 2243IUVitamin C: 31mgCalcium: 91mgIron: 5mg
Keyword pasta, pasta puttanesca
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