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My review
Pantry Puttanesca
Julie Filips
"Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time."
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Ingredients
21 m servings 463Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Fill a large pot with water. Bring to a rolling boil over high heat.
- As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
- Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
- Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
- Stir the olives and capers into the sauce; add pasta and toss to combine.
- Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.
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Footnotes
- Cook's Note:
- You can leave out the anchovies if you like, but for best flavor, leave them in! They melt right into the sauce and add authentic Italian flavor.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 5061 Ratings
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Most helpful positive review
2/10/2013
Delicious! I love this kind of pasta sauce--I love the bold flavors of the tomato, capers and olives, and I haven't found a puttanesca recipe I didn't like. You have to like all of those flavo...
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2/10/2013
Delicious! I love this kind of pasta sauce--I love the bold flavors of the tomato, capers and olives, and I haven't found a puttanesca recipe I didn't like. You have to like all of those flavo...
4/6/2012
Thank you for a wonderful recipe that is quick and easy to prepare, as well as bursting with flavor. The only change I made was to serve this over fresh linguini pasta. This one is going into m...
9/30/2013
Superb as written! I had to separate out a portion prior to adding the anchovies as I am allergic to fish, but add them if you possibly can. They don't taste fishy. They just add a savory nuance...
10/15/2012
Loved this recipe! I made it just as written, with whole grain linguini. My husband had seconds and ate the leftovers before I had a chance.
9/3/2014
Quick, easy, and full of flavor! And it just so happens it used things I commonly have in my pantry, minus the anchovies which I left out completely. You can easily adjust this to suit your tast...
7/8/2014
Prepared basically as written -- added more garlic (I'm fearful of vampires), used 2 tins of diced tomatoes spiced with garlic, basil & oregano (undrained and cooked down). But overall....wow.....
1/19/2014
I have made puttanesca for many many years and this is the first time I decided to look it up and go with a recipe. This was an incredible recipe. Although I did add a seafood medley of shrimp,...
5/29/2013
This was good! I think it could definitely use more than 1/4 teaspoon of pepper flakes... and maybe more olives :)