The legends behind the origin of Puttanesca is rather colorful, but the reality is this aromatic sauce will draw people to your table for a delicious meal. This Pasta Puttanesca recipe is spaghetti tossed in a tomato sauce that is flavored with olives, capers and herbs. Just a few ingredients simmered together make this a bright, fast, and easy sauce that only takes as much time to cook as it does to boil some pasta.
This recipe serves 2, but can be doubled or tripled very easily.
28 ounces canned tomatoes (diced or crushed)
3 to 4 anchovy filets (or more if you like)
3 to 4 cloves garlic sliced (or chopped)
2 teaspoons capers
1/2 jar Kalamata olives, pitted and roughly chopped
2 tablespoons regular olive oil
1/4 cup fresh basil chopped
Pinch of hot pepper flakes ( add more if you like or omit completely)
1/2 pound spaghetti
Extra virgin olive oil (for drizzling)
Parmigiana Reggiano cheese (or similar) grated finely
Boil pasta in salted water per package directions.
Heat a large skillet with tall sides over medium low heat.
Add olive oil, anchovies, garlic, caper and olives. Stir to combine and cook until softened. Add tomatoes and hot pepper flakes, stir and cover.
Reduce heat to low and simmer to thicken the sauce, stirring occasionally. . (Note, the lid may be left off or slightly off to help thicken.) 8-10 minutes.
Add the basil and stir to combine. Taste for seasoning, and add Salt and Pepper if needed. (You probably won’t need to)
At this point, the pasta should be almost done (al dente), add to the sauce and stir to combine well. Cut the heat and allow to site for 1-2 minutes.
Transfer to a bowl or platter. Drizzle with Extra Virgin Olive oil, sprinkle with cheese.