Bold & Briny Pasta Puttanesca
This intensely flavorful Italian pasta dish combines salty anchovies, briny olives, and tangy capers in a rich tomato sauce. Ready in just 30 minutes, it's the perfect weeknight dinner that delivers restaurant-quality taste with pantry staples.
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Servings: 6
Calories: 485kcal
Ingredients
- 1 16 ounce package linguine
- 1/4 cup extra virgin olive oil
- 12 cloves garlic chopped
- 2 28 ounce cans plum tomatoes, chunked
- 2 2 ounce cans anchovy fillets, finely chopped
- 25 kalamata olives pitted and chopped
- 1/4 cup capers drained
- 2 teaspoons oregano
- 2 teaspoons red pepper flakes
Instructions
- Bring a large pot of salted water to boil for pasta.
- Heat large saucepan over medium heat and add olive oil. Allow to heat for 1 minute.
- Add chopped garlic and sauté for 2 minutes, being careful not to brown the garlic.
- Add chunked tomatoes, chopped anchovies, olives, capers, oregano, and red pepper flakes to the pan.
- Meanwhile, cook linguine according to package directions until al dente.
- Simmer sauce while pasta water boils and pasta cooks, approximately 10-12 minutes.
- Drain pasta and toss with the puttanesca sauce.
- Serve immediately.
Notes
- Don't skip the anchovies - they provide essential umami depth without making the dish taste "fishy"
- Reserve some pasta cooking water to thin the sauce if needed
- Taste and adjust seasoning as you go - this recipe is very forgiving
- Can substitute green olives for kalamata if preferred
- Fresh basil makes an excellent garnish
- Leftovers keep well in the refrigerator for up to 3 days
- For a milder version, reduce red pepper flakes to 1 teaspoon
Nutrition
Serving: 1cup | Calories: 485kcal | Carbohydrates: 68g | Protein: 18g | Fat: 16g | Saturated Fat: 2.5g | Cholesterol: 12mg | Sodium: 1240mg | Potassium: 780mg | Fiber: 4g | Sugar: 12g