This week I want to share a super easy recipe that is a go-to when I have to put dinner on the table really quick. Puttanesca is a classic Italian sauce that has two of my favorite ingredients, olives and capers; so I happen to always have them in my pantry. I can put this recipe together in about 20 minutes, what can beat that? Puttanesca sauce also has an ingredient that you may think you don’t like: anchovy. Now, let me tell you that you should try this recipe and it may change your mind. The anchovies in this recipe get dissolved in the sauce and you won’t even notice. If you need proof, I have my husband, kids and mother in law, who all claim to be anchovy haters but yet they leave a clean plate every time I serve them this Pasta Puttanesca! 🙂
Puttanesca is also very versatile. I normally make it with any kind of tomatoes I may have in the fridge, but I’ve also made it a number of times with canned tomatoes. I had the beautiful heirloom tomatoes I used in this recipe on hand. However, any juicy tomatoes will do. Be careful when adding salt, I like to taste it first to see if it needs it. Considering that olives, capers and anchovies are all salty ingredients already.
If you like this recipe feel free to leave your comments at the bottom. I’d love to hear from you! Enjoy!!
1 lb. Spaghetti
2 Tbsp. Olive oil
3 Cloves garlic, minced
2 Tbsp. chopped fresh parsley
1/2 tsp. Red chili flakes
3 Medium tomatoes (about 1.5 lb.)*
1 Tbsp. Capers
3 Anchovy fillets, finely chopped
1/4 Cup black olives**
Dash of black pepper
Basil leaves to garnish (optional)
Boil water in a large pan and start dicing the tomatoes. Cook the spaghetti in the large pan of rapidly boiling salted water until al dente, follow the package directions. In the meantime, heat the oil in a heavy bottom sauce pan, add the garlic and chopped anchovies, cook stirring for 1 minute over medium heat. Add the parsley and chili flakes, cook for another minute. Add the diced tomatoes and stir to combine. Reduce the heat and simmer, covered, for 5 minutes.
Add the capers & olives and cook, stirring, for 5 minutes. Taste the sauce at this point to see if it still needs to be seasoned with salt. Season with black pepper. Add the sauce to the pasta and toss together gently. Garnish with basil and serve immediately.