Classic Pasta Puttanesca
A delightful, easy-to-make pasta dish that showcases bold Italian flavors packed with ripe tomatoes, olives, and zesty garlic, perfect for a quick weeknight dinner.
Ingredients
Main Ingredients
- 12 oz spaghetti or your favorite pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes adjust to taste
- 1 can (28 oz) crushed tomatoes
- 1/2 cup black or green olives, pitted and chopped
- 2 tablespoons capers, rinsed and drained
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
Cooking the Pasta
- Begin by boiling a large pot of salted water. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the remaining liquid and set the pasta aside.
Sautéing
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant but not browned.
Adding Tomatoes
- Pour in the crushed tomatoes, stirring well to combine. Let it simmer for 5-7 minutes.
Mixing in Olives and Capers
- Stir in the chopped olives and capers. Season with salt and pepper to your taste. Simmer for another 3-4 minutes.
Combining with Pasta
- Toss the cooked pasta into the sauce. Add a bit of the reserved pasta water to help the sauce coat the pasta evenly.
Garnishing and Serving
- Plate the Puttanesca and sprinkle with fresh parsley before serving. Enjoy your delightful creation!
Notes
Store any unused pasta in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to a skillet and warm on medium heat until heated through. Freezing: Place pasta in a freezer-safe container—lasts up to 2 months. Thaw overnight in the refrigerator before reheating.