📝 About This Recipe
Originating from the vibrant streets of Naples, Pasta Puttanesca is a masterclass in Italian pantry cooking, blending bold, briny flavors into a symphonic sauce. This 'ladylike' pasta is famous for its punchy profile, featuring salty olives, tangy capers, and the deep umami of high-quality anchovies dissolved into a rich tomato base. It is a rustic, aromatic, and incredibly satisfying dish that proves how a few humble ingredients can create a world-class dinner in minutes.
🥗 Ingredients
The Pasta
- 1 pound Spaghetti or Linguine (high-quality bronze-die extruded preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Aromatic Base
- 1/4 cup Extra Virgin Olive Oil (cold-pressed for best flavor)
- 4-5 pieces Garlic Cloves (thinly sliced, not minced)
- 6-8 pieces Anchovy Fillets (packed in oil; these will melt into the sauce)
- 1/2 teaspoon Red Chili Flakes (adjust to your preferred heat level)
The Briny Punch
- 1/2 cup Kalamata or Gaeta Olives (pitted and roughly torn)
- 3 tablespoons Capers (rinsed and drained; salt-packed preferred)
- 28 ounces Whole Peeled San Marzano Tomatoes (crushed by hand in a bowl)
- 1 tablespoon Tomato Paste (for added depth)
Finishing Touches
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Zest (optional, for a bright finish)
👨🍳 Instructions
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1
Bring a large pot of water (about 4-6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt; it should taste seasoned like the sea.
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2
While the water heats, place a large skillet or sauté pan over medium-low heat and add the extra virgin olive oil.
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3
Add the sliced garlic and the anchovy fillets to the oil. Sauté gently for 3-5 minutes, using a wooden spoon to mash the anchovies until they completely dissolve into a savory paste.
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4
Stir in the red chili flakes and the tomato paste. Cook for 1-2 minutes until the paste turns a deep brick red and smells toasted.
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5
Add the hand-crushed San Marzano tomatoes and their juices into the skillet. Increase the heat to medium and bring to a gentle simmer.
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6
Stir in the torn olives and the rinsed capers. Let the sauce simmer uncovered for about 10-12 minutes, allowing it to thicken and the flavors to meld.
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7
While the sauce simmers, drop your pasta into the boiling water. Cook for 2 minutes less than the package instructions for 'al dente'—the pasta will finish cooking in the sauce.
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8
Before draining the pasta, carefully scoop out about 1 cup of the starchy pasta cooking water and set it aside.
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9
Drain the pasta and add it directly into the skillet with the simmering sauce.
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10
Increase the skillet heat to medium-high. Toss the pasta vigorously with the sauce, adding splashes of the reserved pasta water as needed to create a glossy coating that clings to every strand.
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11
Remove the pan from the heat. Stir in the fresh parsley, cracked black pepper, and lemon zest if using.
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12
Taste for seasoning. You likely won't need extra salt due to the olives, capers, and anchovies, but adjust to your preference.
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13
Transfer to warm bowls and serve immediately while the sauce is vibrant and the pasta is perfectly firm.
💡 Chef's Tips
Don't be afraid of the anchovies; they provide a foundational 'umami' saltiness and do not leave the dish tasting 'fishy' once melted. Always crush your canned tomatoes by hand for a rustic, chunky texture that holds onto the pasta better than smooth purée. If using salt-packed capers, soak them in water for 10 minutes first to remove excess salt, then drain well. Avoid adding Parmesan cheese to this specific dish; traditionalists believe the cheese clashes with the briny, acidic notes of the olives and capers. Use a high-quality olive oil, as it makes up a significant portion of the sauce's mouthfeel and flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Greco di Tufo or a dry Vermentino to cut through the salt. Serve alongside a simple arugula salad with a lemon-shallot vinaigrette to refresh the palate. A crusty loaf of warm ciabatta or focaccia is essential for 'fare la scarpetta' (mopping up the remaining sauce). For a complete meal, follow with a light lemon sorbet for dessert. Sparkling mineral water with a slice of orange complements the Mediterranean flavors beautifully.