Pasta Puttanesca – The "Harlot's" Pasta

Name: Pasta Puttanesca – The "Harlot's" Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Portionen
Ingredients: 350 g Spaghetti; 2 tbsp Olive oil; 2 cloves Garlic (minced); 0.5 tsp Red pepper flakes; 1 can Crushed tomatoes (14.5 oz / 400g); 0.5 cup Kalamata olives (pitted and halved); 2 tbsp Capers (drained); 3 fillets Anchovy fillets (packed in oil, drained and finely chopped); 0.25 cup Fresh parsley (chopped); 1 tsp Salt (to taste); 0.5 tsp Black pepper (freshly ground, to taste)

Dive into the world of Southern Italian flavors with this spicy and quick-to-prepare Pasta Puttanesca. This dish bursts with taste from the combination of olives, capers, anchovies, and tomatoes. Perfect for a dinner that's on the table in less than 30 minutes.

25 min. · Active ~ 20 min.

4 servings

Easy

Preparation

10 min.

Cook / Bake

15 min.

Servings

Calories

450 kcal

Ingredients

for 4 servings

For

servings

Amounts are automatically adjusted.

350 gSpaghettiGluten
2 tbspOlive oil
2 clovesGarlic(minced)
0.5 tspRed pepper flakes
1 canCrushed tomatoes(14.5 oz / 400g)
0.5 cupKalamata olives(pitted and halved)
2 tbspCapers(drained)
3 filletsAnchovy fillets(packed in oil, drained and finely chopped)
0.25 cupFresh parsley(chopped)
1 tspSalt(to taste)
0.5 tspBlack pepper(freshly ground, to taste)

Instructions

Cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Reserve about 1/2 cup of pasta water before draining.
While the pasta is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add the chopped anchovy fillets to the skillet and cook, stirring, for 1-2 minutes until they dissolve into the oil. This will create a rich, savory base for your sauce.
Stir in the crushed tomatoes, Kalamata olives, and capers. Bring the sauce to a gentle simmer and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the drained spaghetti directly to the sauce in the skillet. Toss to combine, ensuring the pasta is well coated with the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta water until you reach your desired consistency.
Stir in the fresh chopped parsley. Season with salt and freshly ground black pepper to taste. Serve immediately, perhaps with a sprinkle of extra fresh parsley.

💡 Tipp

For a vegetarian version, you can omit the anchovies. Increase the amount of capers and olives slightly, and add a pinch of dried oregano or a splash of soy sauce (for umami) to compensate for the missing savory depth. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

Nutrition per serving

Calories

450 kcal

Protein

16 g

Carbohydrates

65 g

Fat

15 g

Fiber

6 g

Recipe on TomTaste: https://tomtaste.com/recipe/pasta-puttanesca-the-harlot-s-pasta

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