Puttanesca Recipe: Welcome to another delectable recipe on our blog! Today, we’re diving into the world of Italian cuisine with a classic recipe: Puttanesca. Known for its bold flavors and fragrant aromas, puttanesca is a pasta dish that combines ripe tomatoes, briny olives, capers, garlic, anchovies, and red pepper flakes for a tantalizing, savory meal. This recipe is perfect for pasta lovers looking to explore a more intense, robust flavor profile. It’s also an excellent option for a quick and satisfying weeknight dinner.
Let’s dive into the recipe and learn how to make this traditional Italian dish that is sure to impress your family and friends!
Ingredients(Puttanesca Recipe)
To make puttanesca, you’ll need the following ingredients:
- 12 oz pasta (spaghetti, penne, or your preferred choice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 anchovy fillets, finely chopped
- 1/2 teaspoon red pepper flakes
- 1 can (14.5 oz) diced tomatoes with juice
- 1/4 cup pitted black olives, roughly chopped
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon tomato paste
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Directions(Puttanesca Recipe)
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté the Garlic and Anchovies: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped anchovies. Sauté until the garlic is fragrant and the anchovies dissolve.
- Add the Tomatoes and Seasonings: Stir in the red pepper flakes, diced tomatoes with juice, capers, olives, and tomato paste. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.
- Combine with Pasta: Once the sauce has thickened slightly, add the cooked pasta to the skillet. Toss the pasta with the sauce, ensuring it is well-coated. Season with salt and black pepper to taste.
- Serve: Divide the puttanesca into serving bowls. Garnish with chopped parsley and grated Parmesan cheese, if desired. Serve hot and enjoy!
Puttanesca Recipe
Ingredients
- 12 Oz Pasta Spaghetti, Penne, Or Your Preferred Choice
- 2 Tablespoons Olive Oil
- 3 Cloves Garlic Minced
- 4 Anchovy Fillets Finely Chopped
- 1/2 Teaspoon Red Pepper Flakes
- 1 Can 14.5 Oz Diced Tomatoes With Juice
- 1/4 Cup Pitted Black Olives Roughly Chopped
- 2 Tablespoons Capers Rinsed And Drained
- 1 Tablespoon Tomato Paste
- Salt And Black Pepper To Taste
- Fresh Parsley Chopped (For Garnish)
- Grated Parmesan Cheese Optional, For Serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté the Garlic and Anchovies: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped anchovies. Sauté until the garlic is fragrant and the anchovies dissolve.
- Add the Tomatoes and Seasonings: Stir in the red pepper flakes, diced tomatoes with juice, capers, olives, and tomato paste. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.
- Combine with Pasta: Once the sauce has thickened slightly, add the cooked pasta to the skillet. Toss the pasta with the sauce, ensuring it is well-coated. Season with salt and black pepper to taste.
- Serve: Divide the puttanesca into serving bowls. Garnish with chopped parsley and grated Parmesan cheese, if desired. Serve hot and enjoy!
Notes
Nutrition Details (per serving)
- Calories: 400
- Protein: 10g
- Fat: 15g
- Carbohydrates: 60g
- Fiber: 5g
- Sodium: 900mg
Kitchen Equipment Needed
- Large pot for boiling pasta
- Large skillet for preparing the sauce
- Wooden spoon or spatula for stirring
- Colander for draining pasta
- Knife and cutting board for chopping ingredients
Storing Leftovers
If you have any leftover puttanesca, store it in an airtight container in the refrigerator for up to three days. When reheating, you can use a microwave or reheat on the stovetop over low heat. Add a splash of water or broth if the sauce has thickened too much.
Variations and Tips
- Pasta Choices: While traditional puttanesca uses spaghetti, you can experiment with different pasta shapes such as penne, fusilli, or linguine.
- Vegetarian Option: If you’d like a vegetarian version, simply omit the anchovies and add extra olives for a briny flavor.
- Fresh Tomatoes: For an even fresher taste, use ripe, diced tomatoes instead of canned tomatoes when in season.
- Spice Level: Adjust the red pepper flakes according to your preference for heat.
Food and Drink Pairings
Puttanesca pairs beautifully with a dry white wine such as Sauvignon Blanc or Pinot Grigio. For a red wine option, consider a medium-bodied wine like Chianti. Serve with a side salad or a crusty Italian bread to complete the meal.
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Frequently Asked Questions(Puttanesca Recipe)
1. What is Puttanesca Recipe? Puttanesca recipe is a classic Italian pasta dish known for its bold and intense flavors. It combines tomatoes, black olives, capers, garlic, and anchovies in a savory sauce, served over your choice of pasta.
2. Can Puttanesca Recipe be made vegetarian? Yes, Puttanesca recipe can easily be made vegetarian by omitting the anchovies and increasing the quantity of olives for extra briny flavor.
3. How long can I store leftover Puttanesca Recipe? Leftover Puttanesca recipe can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
4. Can I adjust the spice level in Puttanesca Recipe? Absolutely! Adjust the spice level in your Puttanesca recipe by increasing or decreasing the amount of red pepper flakes according to your taste preferences.
5. What type of pasta is best for Puttanesca Recipe? Puttanesca recipe traditionally uses spaghetti, but you can also use other pasta shapes such as penne, linguine, or fusilli based on your personal preference.
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