🍅 Pasta alla Puttanesca (Spicy & Savory Italian Pasta)
🕒 Prep Time: 10 minutes
🍳 Cook Time: 20 minutes
🍽️ Serves: 2–3
🧾 Ingredients:
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200g spaghetti (or linguine)
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3 tablespoons olive oil
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3–4 cloves garlic, minced or thinly sliced
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3–4 anchovy fillets (optional but traditional)
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1/2 teaspoon red chili flakes
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1/2 cup black olives, pitted and sliced (Kalamata or Gaeta)
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2 tablespoons capers, rinsed
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1 can (400g) crushed tomatoes or 2 cups fresh tomato puree
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
🍳 Instructions:
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Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve some pasta water before draining.
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While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and anchovies. Stir until the anchovies dissolve and the garlic becomes fragrant (about 1–2 minutes).
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Add red chili flakes, capers, and olives. Sauté for another 1–2 minutes to blend the flavors.
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Pour in the crushed tomatoes, stir well, and simmer the sauce for about 10–15 minutes until slightly thickened.
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Taste and season with salt and pepper as needed (note: anchovies, olives, and capers are already salty).
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Add the cooked spaghetti to the sauce and toss well to coat. Use a splash of reserved pasta water to loosen if needed.
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Serve hot, garnished with chopped fresh parsley. You can also drizzle a bit of extra virgin olive oil on top for added richness.
💡 Tips:
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Anchovies add deep umami flavor — they melt into the sauce and won’t taste “fishy.”
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For extra zest, add a few slivers of sun-dried tomatoes or a squeeze of lemon juice before serving.
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Traditionally, cheese is not added to Puttanesca, but you can top with Parmesan if desired.
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