This classic Italian pasta puttanesca recipe is quick and easy to make and full of bold salty savoury flavours! Perfectly cooked pasta with a delicious chunky tomato sauce seasoned with garlic, capers, kalamata olives, and anchovies!
– 12 ounces spaghetti – ¼ cup olive oil– 3 cloves garlic – ½ cup Kalamata olive– ¼ cup caper– 4 anchovy fillet– 1 teaspoon red pepper flake– 28 ounce diced tomatoe– 1 teaspoon sugar– salt and pepper to taste– fresh basil
Ingredient
Direction
Boil a large pot of salted water. Add spaghetti and cook per package instructions. Drain pasta and save 1 cup of water.
1
Cook olive oil in a large skillet on medium heat. Stir garlic, olives, capers, anchovies, and red pepper flakes into the skillet.
2
Once fragrant, cook 30 seconds to 1 minute. Pasta puttanescamaking process photos.
3
Add the diced tomatoes, sugar, pepper, salt, and about a quarter cup of the pasta water that was set aside.
4
After bringing to a boil, reduce the heat to a simmer and continue cooking for ten minutes.
5
Pictures demonstrating the steps involved in making puttanesca.
When the pasta is done, add it to the sauce and mix everything together.
6
Add a little extra pasta water to the sauce to thin it out if it's too thick. pictures demonstrating the steps involved in making puttanesca.
7
If desired, top right away with freshly chopped basil and grated Parmesan cheese.