🍝 Pasta Puttanesca Recipe

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Pasta Puttanesca Recipe :-Spaghetti alla Puttanesca is a typical Italian spaghetti dish that originates from Naples and is easy to prepare using food items that are commonly found in the pantry. If you have canned tomatoes, garlic, olives, anchovies, and capers in your pantry,

you can whip up this straightforward sauce that is packed with flavor in a hurry. The “saucy” history of this dish is something that everyone ought to be aware of because it is an excellent emergency meal!

Pasta Puttanesca Recipe

Ingredients :

  • 200g / 7oz spaghetti , or other long pasta
  • 2 tbsp extra virgin olive oil , plus more for drizzling
  • 2 garlic cloves , finely minced (knife, not garlic press)
  • 3 anchovy fillets , finely minced (Note 1)
  • 1/4 cup pitted black olives , preferably in oil, quartered
  • 1 tbsp capers , drained (Note 3)
  • 1/4 tsp chilli flakes (red pepper flakes)
  • 400g / 14oz can crushed tomato (or hand crush whole canned tomatoes)
  • 1/2 cup water
  • 1 tsp fresh oregano , roughly chopped (sub 1/4 tsp dried)
  • 1/8 tsp kosher / cooking salt (or 2 pinches table salt)
  • 1/8 tsp black pepper
  • 1/4 tsp sugar , if needed (depends on tomato quality, Note 4)
  • 2 tbsp fresh basil , roughly chopped (Note 6)


Instructions :

  • Get ready to: As you prepare the pasta, bring a large pot of water to a boil in preparation for it. Warm serving bowls (I give them a minute in the microwave).
  • Garlic should be cooked by heating olive oil in a skillet of medium size over medium-high heat. The garlic should be added and cooked for fifteen seconds, or until it begins to become golden.


  • In order to prepare anchovies, add capers, olives, chili flakes, and anchovies to the pan. For one minute, cook food.
  • Begin by adding the tomato, and then proceed to pour the half cup of water into the can. To rinse, swirl the mixture around, and then pour it into the skillet.
  • While the mixture is simmering, add the oregano, salt, and pepper. For ten minutes, or until the tomato has broken down and made a sauce, stir the mixture, bring it to a simmer, and then reduce the heat to a low setting and continue cooking over medium heat.


  • When the pasta is ready, turn off the stove if it is not timed with the pasta.
  • While you are cooking the pasta, add two tablespoons of salt to the water that is in the saucepan. Then, as directed on the package, add the pasta and cook it.
  • To save the water from the pasta (Note 5): Immediately prior to draining, remove a mugful of the water that was used to boil the pasta and set it aside. Finally, use a colander to drain the pasta.


  • Toss the pasta: Add the pasta to the sauce as soon as possible. Add 1/4 cup of pasta cooking water reserved from previous step (Note 5) then use 2 wooden spoons to toss the pasta, still on a low stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery).
  • The pasta should be tossed with more pasta boiling water if it becomes too dry.
  • Immediately pour the mixture into bowls that have been heated. Basil is sprinkled on top, and olive oil is drizzled over it. Serve as soon as possible!


Recipe Notes :

  • 1.Anchovies – An essential ingredient in an otherwise simple sauce that adds depth of flavour and salt (but so much more flavour than just plain salt!). Neither does it impart a fishy flavor to the sauce; rather, it dissolves and merely contributes a wonderful savory flavor. People with refined palates are typically the only ones who are able to recognize that it is in the sauce!
  • To replace, use between three quarters and one teaspoon of anchovy paste.


  • 2. Olives:Β  Use high-quality olives that have been soaked in oil; the flavor of these olives is superior to that of inexpensive olives that have been soaked in brine (water and no oil). Because the flavor of the olives seeps into the sauce, it is essential for this sauce, which is otherwise quite straightforward or plain.
  • Olives are typically used in their entire form in a variety of cuisines. Despite the fact that cutting releases flavor into the sauce, which is essential, I am unable to figure out why.


  • 3. Capers – Baby or normal is perfect for this situation. Because the ordinary capers are sometimes exceptionally huge, I choose to use baby capers instead.


  • 4. Sugar: Tomatoes of higher grade will have a flatter texture and a sweeter flavor. Economical ones can be quite sour, sometimes even with chunks that aren’t even red! Take a taste of the tomato; if it is really sour, add sugar. Sugar should only be used if it is absolutely necessary.


  • 5. Pasta cooking water – The starch from cooking the pasta makes the pasta sauce thicken so it clings to every strand of pasta rather than leaving a watery pool of sauce at the bottom of your pasta bowl. Give it a good toss, and then watch as the sauce clings to the strands of spaghetti like a magic trick!


  • 6. Basil – Lovely fresh finishing touch, but if you don’t have it, just add a sprinkle pf parmesan instead. Obviously a completely different flavour, but brings something else to the dish. Don’t bother with dried basil.


  • 7. Storage – Pasta is always best served immediately! As it sits around, the pasta soaks up the sauce and becomes dry. The sauce can be made ahead a couple of days. Leftovers can be reheated with a sprinkle of water to loosen.


  • 8. Nutrition per serving.



  • Calories:596calΒ (30%)Carbohydrates:91gΒ (30%)Protein:18gΒ (36%)Fat:19gΒ (29%)Saturated
  • Fat:3gΒ (19%)Polyunsaturated Fat:3gMonounsaturated
  • Fat:12gCholesterol:4mgΒ (1%)Sodium:812mgΒ (35%)Potassium:871mgΒ (25%)Fiber:8gΒ (33%)Sugar:12gΒ (13%)Vitamin
  • A:647IUΒ (13%)Vitamin C:19mgΒ (23%)Calcium:116mgΒ (12%)Iron:5mgΒ (28%)



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