Pasta Puttanesca – thestayathomechef.com

Pasta Puttanesca is a timeless Italian pasta dish filled with briny Mediterranean tastes. You’re going to enjoy this 30-minute meal!

Pasta puttanesca on a white plate.

We are head-over-heels in love with pasta puttanesca over here at The Remain At House Chef, yet that wasn’t constantly the case. You see, anchovies constantly felt simply out of our cooking reach. What do you even do with those teeny small filets? Well, we ultimately dominated our anchovy worries and we are now here to hold your hand through this procedure. We guarantee, it deserves attempting a brand-new component when completion outcome is this excellent. 

  • Salt Material:

    Pasta puttanesca doesn’t require barely any salt included due to the salt material in the brined capers and olives. Make sure to taste your sauce prior to including any salt to this meal, to not exaggerate it.

  • Anchovies:

    Trust us, you do not wish to leave the anchovies out. You will wish to slice your anchovies carefully due to the fact that they are filled with small bones. Due to being crammed in oil, those bones are soft and you do not require to eliminate them. 

    If you wish to lower possible waste of unused anchovy filets, you can likewise replace with 3 tablespoons anchovy paste.

  • Olive Options:

    We enjoy Kalamata olives, however you might truly utilize any black olives in this dish. To make this as fast and simple as possible, ensure you acquire pitted olives. Otherwise, you can constantly remote the pit yourself. You can either utilize a cherry pitter, or just utilize a chopstick to press the pit out.

  • Pasta Options:

    We require linguine in this dish, however you might truly utilize any long-design pasta: spaghetti, angel hair, and fettuccine would all go truly well in pasta puttanesca.

  • Fresh Tomatoes for Pasta Puttanesca?

    You definitely can utilize fresh tomatoes! We grab the canned, diced tomatoes in pasta puttanesca due to the large quantity of tomatoes required! 28 ounces of diced tomatoes would produce a great deal of work dicing. If you pick to utilize fresh tomatoes, you will require 10-12 entire tomatoes, diced, or about 2 pounds.

  • Make Ahead Recommendations:

    To conserve time in the night, you can make the sauce as much as 24 hr ahead of time. Merely follow the composed guidelines through Action 3. When your sauce has actually simmered for 15 minutes, get rid of from heat and let cool a little prior to positioning in an airtight container in the refrigerator. When you are all set to prepare your supper, bring your sauce back to temperature level on the stovetop over medium-low heat and continue with Action 4 of the dish.

  • Storage and Reheating Recommendations:

    Shop any leftovers in an airtight container in the refrigerator for as much as 4 days. Reheat on the stovetop in a frying pan over medium-low heat till warmed through. Include water, 1 tablespoon at a time, as required to thin out the sauce.

If you like this dish, you might have an interest in these other scrumptious pasta dishes:

Pasta puttanesca with olives and basil.
Pasta puttanesca on a white plate.

Pasta Puttanesca is a timeless Italian pasta dish filled with briny Mediterranean tastes. You’re going to enjoy this thirty minutes meal!

Preparation Time 5 minutes

Prepare Time 30 minutes

Overall Time 35 minutes

Active Ingredients

  • 1/4 cup additional virgin olive oil
  • 12 anchovies , carefully sliced
  • 3 cloves minced garlic (about 1 tablespoon)
  • 1 (28 ounce) can diced tomatoes
  • 1/2 cup sliced kalamata olives
  • 1/4 cup dry jam-packed sun-dried tomatoes , carefully sliced
  • 2 tablespoon capers
  • 1 tablespoon dried oregano
  • 2 teaspoons chili flakes
  • 1 pound linguine pasta
  • salt and black pepper , to taste

Directions

  • Over medium heat in a medium pan, warm up olive oil and include garlic and anchovies. Let cook, stirring periodically for about 5 minutes till garlic turns golden.

  • Include diced tomatoes, stir, and let them simmer for 5 minutes.

  • Include olives, sun-dried tomatoes, capers, oregano, and chili flakes. Stir and let simmer over medium low heat, exposed, for an extra 15 minutes.

  • While the sauce is simmering, prepare the pasta according to package instructions.

  • Include drained pipes, prepared pasta straight in the sauce and toss till pasta is uniformly covered.

  • Salt and pepper to taste and garnish with fresh sliced basil and newly grated parmesan (optional).

Notes

If you choose a more saucy pasta puttanesca, reserve roughly 1 cup of your pasta water and include 1 tablespoon at a time till preferred consistency.

Calories: 417kcal | Carbohydrates: 64g | Protein: 13g | Fat: 13g | Hydrogenated Fat: 2g | Cholesterol: 5mg | Salt: 469mg | Potassium: 492mg | Fiber: 5g | Sugar: 5g | Vitamin A: 424IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 3mg

Jobber Wiki author Frank Long contributed to this report.