The BEST Pasta Puttanesca Recipe
The olive oil should be heated until it shimmers on a high heat source. Cook the onions for approximately three minutes, stirring regularly, until they are tender and translucent. While cooking, the onions should sizzle and hiss. Garlic should be added at this point as well. To mix, stir the ingredients together until they are well blended. Garlic will not burn as a result of using this method. Cook for a further two minutes on medium heat. Season with salt and sugar, then stir in the basil. To mix, stir the ingredients together until they are well blended.
Pour in 1/2 can of crushed tomatoes and simmer for approximately a minute more, stirring often.
Low-temperature cooking is recommended.
1/4 cup water should be added in a slow, steady stream while stirring.
In order to keep the sauce at the proper consistency while simmering for a longer period of time, stir it occasionally and add extra water as needed.
What Is Puttanesca Sauce?
pasta puttanesca is a meal that developed in Southern Italy’s Naples during or just after the Second World War, where the tastiest fresh tomatoes and olive trees grow abundantly in the rich volcanic soil of Mt. Vesuvius, which lies on the shores of the Mediterranean Sea. It is said to be in the lore This meal was prepared by the women of the evening, who served it to themselves in between patrons’ orders. I’m curious whether they used less garlic than usual. Anywho… This pasta is an Italian staple that can be cooked fast and easily to produce a full-bodied sauced pasta that is somewhat addictive—perhaps similar to its namesakes in terms of addictiveness?
Here’s everything you’ll need to get started:
- Using only the finest Italian pasta, such as DeLallo spaghetti, linguine, and penne
- Extra virgin olive oil is my favorite type of olive oil. garlic cloves that have been thinly cut
- Flakes of red pepper
- Fillets of anchovies in olive oil
- DeLallo San Marzano style canned tomatoes are sweet, pulpy, and low-acid tomatoes with minimal seeds
- They are produced by DeLallo in Italy. Olives. The calamata olives I use are DeLallo calamata olives because that is what I had on hand, although traditional recipes call for Gaeta (another little black olive). Capers de Lallo (pickled flower buds that provide a flash of flavor)
- Capers de Lallo (pickled flower buds that provide a blast of flavor)
- Garnished with fresh basil and grated Parmesan cheese
Anchovies. Really? Yes, Really.
In this meal, anchovies, a pantry staple that keep for a long time in a tin, serve as an anchor element that should not be omitted. I understand what you’re saying, and no, they don’t make the sauce taste fishy since they break down and almost completely dissolve into the oil and sauce as they simmer, as you mentioned. Anchovies are one of those items that may enhance the umami flavor of a meal. The salinity and flavorful richness they bring to this basic sauce are something you’d otherwise miss.
The flat anchovy fillets from DeLallo’s are wrapped in oil, and I use 5-6 fish each serving.
Alternatively, anchovy paste can be used. You may use anchovy paste in place of anchovies if you find yourself frequently adding anchovy fillets to sauces and don’t want to discard the extras. One fillet is equivalent to half a teaspoon.
Pasta Puttanesca’s Briny Punch
Olives and capers give this meal its unmistakable salty Mediterranean flair, which makes it so popular in the Mediterranean region. Traditionally, tiny, pulpy Italian Gaeta olives are used in Italian cuisine, but because Greek calamata olives are more easily accessible, I’ve used them in this recipe. Capers are little, pickled flower buds that add a delicate burst of pickled taste to each bite while remaining small and delicate in appearance. Before adding the capers to the sauce, make sure they are completely drained.
How to Pit Calamata Olives
Occasionally, you may buy calamata olives that have already been pitted, but I find them to be flat and lacking in taste. As an alternative, I pit my cherries manually using a cherry pitter (this is the one I currently have) or a chopstick or skewer to help push them through to the other end. For the greatest results, begin from the stem side of the plant.
How to Make Puttanesca Sauce
This sauce comes together fast, making it a great option for a quick lunch or evening meal. Sauté the oil, garlic, and anchovies in a skillet with the crushed red pepper until the garlic is fragrant. While the oil is heating and breaking down the anchovy fillets, the garlic and red pepper flakes infuse it with flavor as it infuses the oil with flavor. It is less likely that the garlic will burn if you use sliced olives rather than minced or crushed olives. Spice things up a bit. In order to make your spaghetti sauce more spicy, you may add additional 1/2 teaspoon red pepper flakes at this point.
To gently smash the anchovies into the oil as they heat and soften, use cooking chopsticks or a wooden spoon to gently smash the anchovies into the oil—these are similar to the chopsticks I have.
In the meantime, prepare the spaghetti.
How to Cook Pasta
Healthy eating begins with portion control and physical activity, which Italians have been doing for ages while indulging in their beloved pasta dish. Pasta of high quality, such as DeLallo spaghetti, linguine, or penne, is made with the finest semolina wheat and is produced in the old world tradition of extruding the pasta with bronze dies to give it a nubby, toothsome texture and to allow it to dry naturally for a long period of time rather than by baking, which speeds up drying time. Cook the pasta in salted water that has been heavily seasoned with kosher salt.
- Healthy eating begins with portion control and physical activity, which Italians have been doing for generations while indulging in their beloved pasta dishes. Pasta of high quality, such as DeLallo spaghetti, linguine, or penne, is made with the finest semolina wheat and is produced in the old world tradition of extruding the pasta with bronze dies to give it a nubby, toothsome texture and to allow it to dry naturally for a long period of time rather than by baking, which speeds up drying. Pasta should be cooked in plenty of kosher salt-infused water. How long to cook pasta is best determined by the following formula:
Healthy eating begins with portion control and physical activity, which Italians have been doing for ages while savoring their pasta. Pasta of high quality, such as DeLallo spaghetti, linguine, or penne, is made with the finest semolina wheat and is produced in the old world tradition of extruding the pasta with bronze dies to give it a nubby, toothsome texture and to allow it to dry naturally for a long period of time rather than baking it to speed up the drying process.
Cook the pasta in plenty of kosher salt-flavored water until al dente. When determining how long to cook pasta, a decent rule of thumb is:
The Best Type of Tomatoes for Puttanesca Sauce
Simmer for a while once you’ve added the tomatoes. In this recipe, I use DeLallo San Marzano type tomatoes, which are cultivated in Italy and imported to the United States of America. In an unusual twist, 95 percent of the San Marzano tomatoes sold in the United States are not truly from Italy, as the company claims, but are instead cultivated in the United States. Once the tomatoes have been simmered in the olive oil, they will produce a sweet, jammy sauce that is rich in flavor without being overpoweringly so.
Cooking the salty capers and olives in the sauce for a few minutes infuses the sauce with an appealing punch of Mediterranean flavor that is the ideal counterpoint to the sweetness of the tomatoes.
Finish the Pasta In the Sauce
Continue to boil the pasta in the sauce until it is al dente. Cook the pasta for about 2 minutes less than the box guidelines call for. Toss it into the sauce when it’s still soft but chewy, then transfer it immediately into the sauce to allow it to absorb the sauce and continue cooking. If you want your sauce thinner and a little more saucy, you may save some of the pasta water and use it to thin it down. Garnish with fresh herbs and serve. Serve immediately with grated Parmesan cheese and fresh slivered basil, if desired, and enjoy immediately.
What to Serve with Pasta Puttanesca
- Arugula Salad with Shaved Parmesan Three Ways
- Caesar Salad with Garlic Croutons
- Avocado and Tomato Salad
- Avocado Grapefruit and Fennel Salad
- Easy 5-Minute Parmesan Zucchini
- If you try this recipe, please let me know how it turned out! Leave a review and a comment on this dish below, as well as a photo and tag me on Instagram with the hashtag #foodiecrusheats. Print
Puttanesca sauce takes everyday grocery components and turns them into a light yet luxurious sauce that can be served over spaghetti or penne in minutes. This traditional Italian dish may be prepared fast and effortlessly to become full-bodied and oh-so delicious. Course Course I: The Main Course Pasta puttanesca is a type of pasta that is popular in Italy. Preparation time: 5 minutes 15 minutes to prepare Time allotted: 20 minutes 6 Calories per serving 404kcal
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 6 anchovy filets in oil
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons extra virgin olive oil
- 1-pound DeLallo spaghetti noodles
- 128-ounce can DeLallo San Marzano diced tomatoes
- 6ouncesDeLallo kalamata olives, pitted and split
- 4ouncesDeLallo capers, drained Fresh basil leaves, 1/4 cup, finely chopped
- 2 teaspoons, grated Parmesan cheese
- In a large pan, heat the olive oil, garlic slices, anchovy filets, and red pepper flakes over medium heat until the anchovies are heated. Cook for 4-5 minutes, stirring constantly, until the garlic is aromatic and the anchovies have begun to break down in texture. Mash the anchovies using a wooden spoon or chopsticks to make them more palatable and mix them into the oil
- Cook for 5-10 minutes, or until the sauce has reduced and turned thick and jammy, depending on your preference. During the time the sauce is cooking, bring a large stock pot of water to a boil with 2 teaspoons of kosher salt, and set it aside. Cook the spaghetti for 2 minutes shorter than the package directions. Remove the pasta from the heat. Continue to heat for 2 more minutes after adding the cooked pasta to the sauce and tossing it all together. Serve with slivered fresh basil leaves and grated Parmesan cheese on top.
A big pan with medium heat is ideal for warming the olive oil, garlic slices, anchovy filets, and red pepper flakes. Allow the garlic to get aromatic and the anchovies to begin to decompose for 4-5 minutes while stirring constantly. Mash the anchovies with a wooden spoon or chopsticks to break them up a little and mix them into the oil; Cook for 5-10 minutes, stirring occasionally, until the sauce has reduced and turned thick and jammy. During the time the sauce is cooking, bring a large stock pot of water to a boil with 2 teaspoons of kosher salt to a boil on the stove top.
Remove the pasta from the heat.
Lastly, garnish with slivered fresh basil leaves and grated Parmesan cheese.
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Sauce for Pasta with Tomatoes; Cacio e Pepe with Five Ingredients; Shrimp Scampi Pasta with Zucchini Noodles; Spaghetti alla Carbonara; Easy Parmesan Buttered Noodles; Pasta Pomodoro Sauce; Cacio e Pepe; Shrimp Scampi Pasta with Zucchini Noodles; Pasta Pomodoro Sauce with Tomatoes; Pasta Pomodoro Sauce with Tomatoes Recipes for the Best Pasta You Can Make Right Now;
In this quick and easy pasta puttanesca recipe, wonderfully salty tastes of olives, capers, and anchovies are combined with a basic tomato sauce to create an incredibly flavorful dish. Finish the dinner with a slice of no-yeast bread and a fresh kale salad to round off the meal. Additionally, if you enjoy tomato pasta sauces, you should try our simple homemade spaghetti sauce.
Pasta puttanesca is a traditional Italian dish created using everyday items such as olives, capers, anchovies, tomatoes, and pasta. It is a classic Italian dish that is easy to prepare. A large, strong flavor makes it simple to fall in love with this tea. Unlike the heavy-handed quantity of tomato-based sauce that we North Americans like with our spaghetti, this is a light bit of sauce that may be eaten with a few strands. In contrast to traditional pasta, puttanesca is made with a much lesser amount of a highly rich sauce that softly wraps itself around each noodle so that you can still taste it even if you can’t see it.
Pasta puttanesca meaning
There are a few different legends flying around about how pasta puttanesca gained its name, all of which are a little raunchy in their content. In one version, puttana is a disparaging term for nightclub girls, and it is said that this meal is so quick and simple to prepare that the ladies were able to whip it up in between clientele. Another version of the story is that a group of ladies went to a restaurant late at night and the chef, with nothing left in his kitchen, prepared this dish out of the few items he had left on his counter.
How to make this pasta puttanesca
Using pantry staples, pasta puttanesca is a quick and easy meal that can be prepared in minutes.
- Continue to cook the garlic and anchovies in the olive oil for a few minutes longer, until the anchovies begin to melt and the home begins to smell delicious. In a saucepan, combine some chopped olives, capers, tinned tomatoes, and red pepper flakes
- Bring to a boil. Now, add the cooked pasta to the pan along with a pinch of parsley and toss everything together. It will help to loosen the sauce if it is too thick if you add a bit of the water that you used to boil the pasta.
That’s all there is to it! A delicious pasta meal may be prepared with no more work than it takes to open a jar of sauce. The whole recipe may be found on the recipe card below.
What is the best pasta for puttanesca?
We prefer long lengths like as spaghetti, spaghettini, or linguini for this dish, even though theoretically any noodle shape can be used for puttanesca.
How long does pasta puttanesca last?
It is possible to keep pasta puttanesca in the fridge for up to 2-3 days.
Can I freeze this recipe?
Yes, it is possible! Just bear in mind that if you don’t reheat the pasta properly, it will turn mushy and disgusting. Allow the frozen pasta to defrost completely before gently reheating it. It’s a great sauce for meal prepping because it freezes wonderfully!
What to serve with pasta puttanesca
Pasta puttanesca is a meal that may easily be served as a one-dish supper. However, we frequently serve it with either garlic bread or a no-yeast bread with herbs and cheese, as well as a large green salad. A few of our favorites are as follows:
- Puttanesca pasta is a meal that may be prepared in a single pan. Although it is usually served with garlic bread or no yeast bread with herbs and cheese, we also prefer to serve it with a large salad. A couple of our favorite examples are as follows
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- Yield:4servings Preparation time: 10 minutes Cooking Time: 10 minutes Time allotted: 20 minutes In this quick and easy pasta puttanesca recipe, wonderfully salty tastes of olives, capers, and anchovies are combined with a basic tomato sauce to create an incredibly flavorful dish. If you enjoy this dish as much as we do, please let us know by giving it a 5-star rating in the comments section.
- A 12 ounce can of diced tomatoes, drained
- 12 teaspoon red pepper flakes
- 14 cup chopped Italian parsley
- 4 cloves garlic, chopped
- 6 fillets anchovies, chopped
- 3 tablespoonsscapers
- 12 ounce can of diced tomatoes, drained
- 14 cup chopped Italian parsley Optional: shaved parmesan cheese for sprinkling over top before serving
- Bring a large saucepan of salted water to a boil over high heat, then remove from the heat. Cook the pasta according to the package guidelines after adding the sauce. Drain the pasta, keeping 1 cup of the cooking water. 12 ounces of dry spaghetti (optional)
- During the time that the water is heating, prepare the sauce. In a large skillet, heat the olive oil over medium heat until shimmering. Cook for 3 minutes, or until the garlic and anchovies are tender, depending on how large your pan is. Bring the olives, capers, diced tomatoes, and red pepper flakes to a simmer in a separate saucepan. Reduce the heat to a low setting and continue to cook until the pasta is done. 14 cup olive oil, 4 cloves garlic, 6 anchovy fillets, 12 cup pitted black olives, 3 tablespoons capers, 14 ounce can chopped tomatoes, and 12 teaspoon red pepper flakes are the ingredients. Toss the cooked pasta and parsley into the pan with the sauce until everything is well coated. Add the pasta water a few tablespoons at a time, stirring constantly, to loosen the sauce if it is too thick. 14 cup finely chopped Italian parsley
- If desired, sprinkle some grated parmesan cheese on top before serving.
Serving size: 1 serving equals 14 of the recipe. Calories:493kcal,Carbohydrates:70g,Protein:14g,Fat:18g, The following fats are present: saturated fat (3g), polyunsaturated fat (2g), monounsaturated fat (12g). Cholesterol:4mg,Sodium:599mg,Potassium:460mg,Fiber:5g,Sugar:5g, Vitamin A (592IU), Vitamin C (16mg), Calcium (82mg), Iron (3mg) are all included in one serving.
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a little about the author
Hello, my name is Kristen. Making food, photographing it, and (the best part) eating it are some of my favorite things to do in life.
Pasta Puttanesca with New York Strips
Home»Main Dish»Pasta Puttanesca with New York Strips and Crispy Basil»Pasta Puttanesca with New York Strips and Crispy Basil Take a look at this traditional pasta meal with a lot of flavor that can be made in a short period of time,Pasta Puttanesca. In Italian and various other languages, the term puttanmeans “worthless” or “throw-away,” respectively. A cook came up with the term Puttanesca since the ingredients were all that was left in his cupboard after a long day in the kitchen. It was a simple meal, but it was delicious.
- Fresh herbs, plenty of salty olives and capers, and tomatoes are just a few of the ingredients.
- This dish might be served as a vegetarian option.
- Preparation: Cook the pasta according to the package directions.
- Preheat two big skillets on high heat, one on medium heat, and one on low heat.
- Toss the butter and oil into the pan and heat through.
- Drop the basil leaves into the heated butter and oil and fry for 30 seconds to 1 minute, depending on how fresh they are.
- Remove the leaves from the pan with a slotted spoon when they are crispy but still green, and set them on a paper towel to drain.
To get medium-rare, sear the meat for 4 minutes per side.
Allow the steaks to rest for 5-10 minutes before serving.
When the oil is heated, add the garlic, parsley, olives, capers, anchovy paste, oregano, and red pepper flakes and cook until the garlic is fragrant.
After that, add the tomatoes and cook for another 5 minutes on low heat.
Toss until the pasta is well heated.
Pasta Puttanesca with New York Strips and Crispy Basil
Fresh herbs, plenty of salty olives and capers, and tomatoes are just a few of the ingredients. WithPasta Puttanesca, there’s nothing not to like. Servings:4
- Cook the pasta according to the package directions. Drain the water and set it aside
- Preheat two big skillets on high heat, one on medium heat, and one on low heat. The steak will be cooked in a pan over high heat. In a pan, heat the butter and 2 tablespoons oil until the butter is melted. Season the steaks with salt and pepper. Drop the basil leaves into the heated butter and oil and fry for 30 seconds to 1 minute, depending on how fresh they are. Keep an eye on the fat because it will burst when the basil’s moisture is released. When the leaves are crispy but still green, take them from the skillet with a slotted spoon and set them on a paper towel. Add the steaks to the skillet when the leaves are crispy but still green. To get medium-rare, sear the meat for 4 minutes per side. Remove the pan from the oven and tent with aluminum foil. Allow the steaks to rest for 5-10 minutes before serving. In the meantime, heat 1 tablespoon of oil in a second pan over medium heat until shimmering. When the oil is heated, add the garlic, parsley, olives, capers, anchovy paste, oregano, and red pepper flakes and cook until the garlic is fragrant. Sauté for 3 minutes, then add the tomatoes and cook for another 5 minutes, stirring occasionally. In a large mixing bowl, combine the spaghetti and arugula. Toss until the pasta is well heated. This should not require salting because to the presence of briny components
- You may give each person an entire steak, but for my family, I normally just buy two large steaks and slice them on the bias to serve four people. I arrange them next to the pasta in a fan shape. Serve the steaks with a drizzle of pan juices and a scattering of crispy basil leaves on top.
Perfectly searing steaks that are thicker than 1 1/2 inches might be difficult if the steaks are thicker than 1 1/2 inches. Preheat the oven to 450 degrees Fahrenheit. Then fry the first side for 4 minutes on each side until it is browned. To cook the steaks medium-rare, turn them over and place the skillet in the oven for approximately 6 minutes. If you do this, you will avoid having a crispy surface and a raw interior. Save a skillet for later! In order to save time and effort, you may prepare both the steaks and the sauce in one skillet.
Serving:1serving, 769 calories, 70 grams of carbohydrates, 36 grams of protein, 39 grams of fat, 13 grams of saturated fat, 3 grams of polyunsaturated fat, 21 grams of monounsaturated fat, 1 gram of trans fat, 85 milligrams of cholesterol, 331 milligrams of sodium, 766 milligrams of potassium, 5 grams of fiber, 5 grams of sugar, 1179 international units of vitamin A, 17 milligrams of vitamin C, 98 milligrams of calcium Are you going to make this recipe?
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High protein pasta puttanesca
This quick and easy high-protein pasta puttanesca recipe captures the warmth and passion of Sicily without the need for a plane ticket or a large gathering, and it makes a delicious supper when served with a green salad. Summer is a wonderful season to travel throughout the Mediterranean, and this week we welcome you to do so while enjoying a delightful dish of pasta puttanesca, which is both tasty and flexible. Our pasta puttanesca is a budget-friendly, easily-adaptable dish that is brimming with the delicious tastes of Italy.
- We like to use more classic pasta forms for our puttanesca sauce, such as Organic Chickpea Spaghetti, which are available at Whole Foods Market.
- We like the fact that these pasta dishes provide approximately half of your daily protein requirements in just one serving!
- We finish the sauce with classic puttanesca components such as capers, olives, fresh garlic, and tomatoes, which bring it all together.
- The Beginning of Your Adventure Our high-protein pasta puttanesca is great whether served with aKale Caesar Salad with Mushroom Bacon Bits or with aKale Caesar Salad with Mushroom Bacon Bits.
- Make our incredibly simple Vegan Tiramisu for dessert, and while you’re at it, light a few candles and crack open a bottle of Chianti to round out your Sicilian excursion.
This is a sponsored post. All opinions are ours. Thank you for supporting the brands that keep the “May I have that recipe” sisters cooking!
- In addition to Rigatoni with Lentil Bolognese, Tagliatelle with Mushroom Ragu and Swiss Chard, Penne Pasta with Vegan CauliflowerKale Walnut Pesto, and Penne Pasta with Vegan CauliflowerKale Walnut Pesto are all options. Pasta with Mushrooms and Veggie Sausage
- Caprese Pasta Salad with a High Protein Content
- Pea and Artichoke Pasta
- Chickpea and Butternut Squash Pasta in a One-Pot
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This quick and easy high-protein pasta puttanesca recipe captures the warmth and passion of Sicily without the need for a plane ticket or a large gathering, and it makes a delicious supper when served with a green salad. 1 -8oz box of ice Investigate the cuisine Organic Spaghetti with Chickpeas one tablespoon of extra virgin olive oil 3 tablespoons tomato paste 4 cloves of garlic, peeled and sliced 12 halved and quartered cocktail tomatoes 2 tablespoons chopped sun-dried tomatoes in olive oil 2 tablespoons capers 12-ounce jar of pitted and sliced kalamata olives – or any other olive of your choosing 10 Sliced cured black olives (or any other olive of your choosing) into halves after they have been pitted.
a little bundle of fresh basil leaves that have been cut into small bits 1 teaspoon crushed red pepper flakes (or to taste) 12 teaspoons of salt (optional – olives and capers provide a good amount of saltiness)
- Cook the pasta according to the directions on the package. Drain and rinse well
- In a large pan, heat the olive oil until shimmering. Cook the tomato paste over medium-high heat for 3-4 minutes, or until the color of the paste darkens a little but not much. Cook for another 3-4 minutes after you’ve added the garlic and mixed it in with the tomato paste. Stir in a total of 14 cup water until completely combined. Continue to sauté for approximately two minutes more, or until the cocktail and sun dried tomatoes, capers, olives, basil, red pepper flakes, and salt (if using) are cooked through, then remove from heat. Cook for another minute after adding the cooked pasta and tossing thoroughly. Make sure to serve quickly (see remarks below).
- The best way to enjoy this meal is to serve it immediately after preparation. The sauce may be made ahead of time
- However, if the sauce is made ahead of time, you may need to add a bit extra water. We recommend preparing the spaghetti just before serving.
- Preparation time: ten minutes
- Cooking time: twenty minutes Italian cuisine is prepared on a stove.
- 598 calories
- 5.7 grams of sugar
- 1553 grams of sodium
- 19.7 grams of fat
- 2 grams of saturated fat
- 12 grams of unsaturated fat
- 0 grams of trans fat
- 87.6 grams of carbohydrates
- 15.3 grams of fiber
- 26 grams of protein
- 0 grams of cholesterol
A handmade tomato sauce seasoned with olives, capers, and herbs is combined with spaghetti to make this pasta puttanesca. It is delicious! A quick and simple supper alternative that tastes like it might have come directly from your neighborhood Italian eatery! It’s no secret that my family enjoys Italian cuisine, and I frequently prepare meals such as aschicken parmesan, pasta carbonara, and this simple yet fulfilling spaghetti all’a puttanesca. My go-to supper recipe when I’m searching for something quick and uncomplicated is puttanesca (pasta with sauce).
What could possibly go wrong with that?
How do you make pasta puttanesca?
A handmade tomato sauce flavored with olives, capers, and herbs is mixed with spaghetti in this pasta puttanesca recipe. A quick and simple supper alternative that tastes like it might have come directly from your neighborhood Italian joint! It’s no secret that my family enjoys Italian cuisine, and I routinely prepare meals such as aschicken parmesan, pasta carbonara, and this simple yet fulfilling spaghetti all’a puttanesca. When I’m searching for a quick and easy meal, pasta puttanesca is one of my go-to recipes.
With a title like that, what could possibly go wrong.
What is in puttanesca sauce?
Puttanesca sauce is created with tomatoes, garlic, chili flakes, olive oil, anchovies, olives, and capers, and it is served over pasta or vegetables. Despite the fact that anchovies may seem like an unusual addition to a pasta sauce, do not leave them out of the recipe! The anchovies provide complexity to the sauce’s flavor, although the sauce does not have a fishy flavor. The anchovy paste is likely to be so subtle that you will not even know it is present.
Tips for the perfect pasta puttanesca
- This recipe calls for canned San Marzano tomatoes, which can be found at most grocery stores. This tomato type has a strong flavor and has few seeds, which makes it ideal for preparing sauces and salsas. This recipe may be made with whatever variety of black olive you like. I prefer to use Kalamata olives, but a quality Gaeta or Nicoise olive would also be excellent choices. Just be sure to remove the pits from the olives before adding them to the sauce. When it comes to flavor and texture, salt-packed capers are the finest choice
- Simply rinse them thoroughly before using them in the sauce. This pasta will keep in the fridge for up to 4 days, making it an excellent choice for meal preparation. A green salad and garlic bread are usual accompaniments to this dish for a full supper. It is OK to increase the amount of red pepper flakes used if you want a hotter pasta dish.
This recipe, as given, is a pretty traditional form of this dish, but you may customize it to your liking by changing the components.
- Protein: Toss grilled chicken, shrimp, or sliced flank steak on top of your spaghetti to make it a complete meal. To substitute parsley with other herbs, such as oregano or basil, feel free to experiment
- Pasta: While spaghetti is the most common type of noodle used in this recipe, other long pasta shapes such as linguine or angel hair are also suitable. Cheddar, Romano, or even mozzarella cheese can be sprinkled on top after it has been freshly grated
This spaghetti dish is bursting with robust flavors and tastes like it might have come directly from your favorite Italian restaurant in town. For those times when you need supper on the table fast, this is a must-try!
More Italian dishes you’ll enjoy
- Chicken Cacciatore in the Slow Cooker
- Bruschetta Chicken
- Chicken Parmesan Pasta
- Chicken Pesto Pasta
- Pizza Stuffed Shells
Pasta Puttanesca Video
A handmade tomato sauce seasoned with olives, capers, and herbs is combined with spaghetti to make this pasta puttanesca. It is delicious! A quick and simple supper alternative that tastes like it might have come directly from your neighborhood Italian eatery! Course Pasta puttanesca is a type of pasta that is popular in Italian cuisine. Preparation time: 10 minutes Preparation time: 20 minutes Time allotted: 30 minutes Servings: 6 Calories: 355 kcal/serving
- 12ouncesspaghetti pasta
- 1/4 cup olive oil
- 2 teaspoons anchovy paste
- 2 teaspoons minced garlic
- 1/4 teaspoon crushed red pepper flakes or more to taste
- 28ounce canSan Marzano whole tomatoesdrained
- Salt and pepper to taste
- 1/2 cup kalamata olivespitted and halved
- 3 teaspoonsscapers
- 2 teaspoons chopped fresh parsley
- 12ouncesspaghetti pasta
- In a pot of salted boiling water, prepare the pasta according to package guidelines
- In a large skillet, heat the oil over medium heat until shimmering. Toss in the anchovy paste, garlic, and red pepper flakes to the pan and heat through. Cook for 1-2 minutes, stirring regularly, until the sauce has thickened. Add the tomatoes to the pan when they have been coarsely chopped. Taste the tomatoes and season with salt and pepper to your liking. Stir the tomatoes and olive oil mixture together until everything is well-combined. Bring the pot to a simmer
- Pour in the tomatoes and cook for 8-10 minutes, stirring regularly, until the tomatoes have broken down and a sauce has formed. Combine the olives and capers in a separate bowl. Drain the pasta and stir it with the tomato sauce until well combined. After that, garnish with parsley and serve
355,050 calories|53,050 grams of carbohydrates|10,050 grams of protein|12,050 grams of fat|2 grams of saturated fat|2 milligrams of cholesterol|538 milligrams of sodium|525 milligrams of potassium|5 gram of fiber|7 gram of sugar
Pasta Puttanesca Recipe
- Add 3 tablespoons olive oil, 3 cloves garlic, lightly crushed and peeled, 3 or more anchovy fillets, and season with salt and pepper to taste. Plum tomatoes in a 128-ounce can (whole)
- According to personal preference
- Freshly ground black pepper 12 cup pitted black olives (ideally oil-cured), halved
- Capers (about 2 teaspoons)
- 1 pound linguine or equivalent long pasta
- 1 teaspoon crushed red pepper flakes to taste
- Optional garnishes include finely chopped fresh parsley, oregano, marjoram, or basil leaves.
Nutritional analysis per serving (6 servings)
- 1 gram monounsaturated fat
- 6 grams monounsaturated fat
- 1 gram polyunsaturated fat
- 63 grams carbohydrate
- 5 grams dietary fiber
- 6 grams sugars
- 12 grams protein
- 539 milligrams sodium
- 384 calories. Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.
- Bring a saucepan of water to a boil and season it with salt. In a pan over medium-low heat, warm 2 tablespoons oil together with the garlic and anchovies. Fry, tossing often, until the garlic is gently brown in color
- Drain the tomatoes and smash them with a fork or your hands. Season with salt and pepper before adding to skillet. Continue to boil, stirring periodically, until tomatoes have broken down and the mixture has turned saucy, about 10 minutes. Remove from heat and reserve. Continue to cook for another 5 minutes after adding the olives, capers, and red pepper flakes. Cook the pasta, tossing periodically, until it is soft but not mushy, about 10 minutes. Drain the pasta quickly and mix it with the sauce and the remaining tablespoon of oil to combine. Taste and adjust spices as needed, garnish with fresh herbs if desired, and serve immediately.
The secrets to tantalizing pasta Puttanesca Sauce
Puttanesca Sauce is one of my favorite sauces because of the robust and tasty ingredients. Puttanesca is a simple sauce that can be prepared in minutes. Is there anything you’d want to know about one of my secret ingredients? Is it the one that is devoid of flavor?
For the time being, pretend that you’re sitting at an old Italian restaurant. Although it’s a little gloomy, the tables are covered with red and white checkered tablecloths, candles flicker, and Frank Sinatra sings softly in the distance. A plate of spaghetti is brought to you by the waiter.
Meet Pasta Puttanesca
A red sauce with black olives and capers is poured over spaghetti and served immediately. Puttenesca pasta is a type of pasta that is cooked in a pot of boiling water.
Why I like this recipe:
- It’s a hit with everyone. At the very least, no one seems to mind when I serve it. It’s a good time to say it. Puttanesca is a derivative of the Italian word puttana, which literally translates as ‘harlot.’ It is even better the next day. If you’re lucky enough to have leftovers, the tastes that have melded together overnight increase the deliciozofactor
- It’s filled with the exquisite flavors of tomatoes, olives, capers, and anchovies
- And it’s loaded with the delightful flavors of tomatoes, olives, capers, and anchovies
It is well received by everybody. At the very least, no one has complained when I’ve served it. It’s amusing to say “never.” Puttingtanesca is an Italian dish that is derived from the word puttana, which literally translates as “harlot.” The dish is even better the second day. In the event that you have leftovers, the flavors blending overnight will increase the deliciozofactor; it’s filled with the exquisite tastes of tomatoes, olives, capers and anchovies; it’s loaded with the delicious flavors of tomatoes, olives, capers and anchovies;
Anchovies are a hidden weapon element in my arsenal. Absolutely! Glutamate, an amino acid found in high concentration in anchovies, is considered a culinary secret weapon because it imparts a deep, savory taste to meals. It’s conceivable that you’ve eaten these little fish without even realizing it. Anchovies are used in the preparation of Worcestershire sauce and classic Caesar salad dressing. You may not like for the texture or saltiness of the ingredients on a pizza or salad, but when they are cooked in a sauce, they melt into the sauce.
- They know what you’re looking for in terms of flavor, and boy, do they give!
- Another advantage is the ease with which they may be obtained.
- Fish and seafood (and I’m not talking about fried fish and chips!) are recommended in my book, Your 6-Week Guide to LiveBest.
- It appears that more than a few folks had difficulty putting fish onto their plates.
Anchovies provide LiveBest benefits
- These little fish provide several advantages. They include heart-healthy fats that thin the blood and prevent it from adhering to the walls of your arteries, which may reduce the risk of clogged arteries and heart attacks in addition to being flavor bombs.
Fish oils are also beneficial to our psychological and emotional well-being. Populations that consume more fish appear to be less likely to suffer from depression and mood disorders, such as seasonal affective disorder.
Pasta Puttanesca is packed with tomato nutrition
While it is true that tomatoes are at their best in the late summer, the red cherry and grape tomatoes that are currently available are well worth purchasing. As a general rule, the smaller the tomato, the greater the amount of taste and lycopene it contains. When cooked in a small amount of oil, the nutrients become more readily available for your body to utilize. Fresh and canned tomatoes are beneficial to one’s health since they lower the risk of heart disease and cancer.
Tomatoes contain a lot of potassium, which helps to reduce the effect of salt on blood pressure a little bit. As a result, tomatoes are associated with lower blood pressure. To be sure, all tomatoes have health advantages, but following these guidelines will help you get the most out of them:
- Red tomatoes have far higher levels of lycopene and other beneficial plant chemicals than yellow or green tomatoes. Smaller tomatoes, such as cherry and grape tomatoes, contain significantly higher levels of lycopene than bigger tomatoes. The lycopene in canned tomatoes, especially tomato paste and sauce, is increased by heating, making it more readily absorbed
- Hence, canned tomatoes are one of the greatest sources of lycopene. Oil aids in the absorption of the tomato’s powerful antioxidants by the body, and olive oil appears to have an advantage over other oils in this regard.
If you enjoy tomatoes, try these recipes:
- Spicy Tomato Spinach Sauté
- One-Pot Tomato Spinach Linguini
- Spiced Tomato Cauliflower
- Tomato Spinach Sauté
- Tomato Spinach Linguini
But the real secret to Putannesca Sauce? Umami.
The amino acid that contributes to the savory flavor, salty flavor, brothy flavor, meaty flavor, and other flavors that make food taste so delicious. While having supper with his family in 1908, Professor Ikeda Kikunae of Tokyo Imperial University noticed that his cucumber soup was tasting nicer than normal. He saw that kelp was included in this edition. He spent six months researching kelp and discovered that its flavor, which he coined the term umami – meaning deliciousness – was derived from the amino acid glutamate, which is a protein building element.
- Seaweed, carrots, beets, and miso are just a few of the foods that are high in umami.
- Are you looking for more healthy eating suggestions and recipes?
- Make it at home or pin it for later because you can’t afford to dine out every night.
- 2 minced garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 2 teaspoons salt
- 2 teaspoons pepper Anchovies, 314.5-ounce cans chopped or crushed tomatoes, 3 tablespoonscapers (drained), 16-ounce can pitted whole black olives (drained), 16-ounce cooked pasta (linguine, penne, or spaghetti), and 3 tablespoonscapers (drained) are the ingredients for this dish.
- Over medium heat, add the olive oil to a large, heavy-bottomed saucepan and bring it to a simmer. Cook for 2-3 minutes after adding the garlic, oregano, crushed red pepper, and anchovies, stirring to break up the anchovies. Bring the mixture to a boil after adding the tomatoes. Reduce the heat to low and simmer for 20 minutes. Cook for another 5 minutes after adding the capers and olives
- Serve over prepared spaghetti.
A big, heavy-bottomed pot with a lid should be heated over medium heat with the olive oil added to the bottom. Continue to simmer for 2-3 minutes after adding the garlic, oregano, crushed red pepper, and anchovies. Bring the mixture to a boil, adding the tomatoes last if necessary. Bring to a simmer for 20 minutes, then turn down the heat. Continue to simmer for another 5 minutes after adding the capers and olives.
Calling anchovy lovers!
Over medium heat, add the olive oil to a large heavy-bottomed saucepan and bring it to a simmer. Cook for 2-3 minutes after adding the garlic, oregano, crushed red pepper, and anchovies, stirring often to break up the anchovies. Bring the mixture to a boil, adding the tomatoes last. Reduce the heat to low and cook for 20 minutes. Cook for a further 5 minutes after adding the capers and olives; serve over cooked spaghetti.
Pasta Puttanesca with Sausage Recipe
A quick and easy midweek supper, this Pasta Puttanesca with Sausage is also stunning and tasty enough to serve to dinner guests during the weekend! What is it about the simplest meals that makes them the finest meals so often? While I was jotting down the components for this recipe, I kept thinking that I must have forgotten something. Despite the fact that this pasta dish is utter perfection, the list of ingredients is rather modest. Having made this multiple times, though, I can assure you that nothing has been left out at any point.
Because the olives, capers, anchovy paste, and sausage already have a lot of flavor and umami, no additional seasoning was required to bring out the best in them.
And then cook it again when you have guests around on the weekends because it is so delectably excellent. As a result, you’ll find yourself desiring it on a regular basis and it will immediately become a part of your meal rotation, with no further questions asked.
Why You’ll Love This Recipe
Aside from the fact that the ingredients are basic and the preparation is really simple, you’ll appreciate the fact that this meal is filled with flavor! If you already prefer pasta puttanesca, the addition of sausage to the meal will be a welcome change from the conventional preparation. It enhances the taste of the dish while also providing a little amount of additional protein. I’ve cooked this so many times that I can virtually prepare it without looking at the recipe. And it’s something I never seem to grow tired of!
What is Pasta Puttanesca?
Pasta Puttanesca is an Italian meal prepared with spaghetti or linguine with a sauce that is often made with tomatoes, olives, capers, and garlic. It is traditionally served with a salad. The meaning of the term “puttanesca” has a long and illustrious history, and there has been much controversy about it. Sandro Petti, a Naples restaurant owner who, in the 1950s, found himself with a large number of late-night clients while he was running low on ingredients, is frequently attributed with the invention of the meal.
However, because the term “puttana” may also be translated as “prostitute,” some believe that the dish originated in the brothels of the Spanish Quarters as a fast meal to consume in between clients while waiting for their turn.
I took the fairly standard recipe and threw in some sausage since I happened to have some on hand and it sounded like it would be a delectable complement!
As previously said, the components for this quick and easy dinner are straightforward. Here’s what you’ll need (but keep in mind that you may substitute or add whatever ingredients you want/have on hand – I’ll give you some options later in this post): Ingredients:
- Ground sausage (sweet Italian or spicy), garlic, anchovy paste (or finely minced anchovies), olive oil (only if necessary), and salt and pepper to taste flakes of red pepper
- Tomatoes that have been sun-dried
- Tomatoes that have been crushed
- Olives that have been cured in oil (such as Kalamata, Castelvetrano, or other Italian/Greek olives)
- Parmesan for sprinkling on top
- Parsley for sprinkling on top
How to Make Pasta Puttanesca with Sausage
Making this recipe is quick and simple, which is one of the reasons why it is such a fantastic midweek dinner option! To begin, bring a big pot of lightly salted water to a boil over high heat. You may start cooking the sausage while the water is heating. Put sausage in a large pan over medium-high heat (if your sausage is in casings, remove them) and cook until browned, about 5 minutes each side. Adding a small amount of olive oil at this time is completely optional. – However, it’s probable that your sausage contributed enough oil to the skillet.
- Cook for another 3 minutes after adding the anchovy paste, red hot pepper flakes, and sun-dried tomatoes to the pan.
- Stir in the olives and capers, and let the mixture to simmer for another 10 minutes on low heat.
- Garnish with grated parmesan and chopped parsley before serving.
- In addition, it is the type of supper that will make everyone pleased!
- That is, even if they don’t believe it, I have a strong suspicion that this meal will alter their minds!
You’ll certainly find yourself eating the leftovers straight from the skillet as you’re cleaning up the kitchen after dinner (I know I did!). Pasta puttanesca with sausage is a hearty dish that’s filled with flavor.
What Kind of Olives to Use?
I think this is an excellent question! Puttanesca meals are traditionally made with black Italian olives that have been cured in olive oil. When I prepare this recipe, I prefer to use a variety of olives, including Kalamata (which are officially Greek, but are commonly used in Italian foods) and green Castelvetrano olives (which are also technically Greek, but are commonly used in Italian dishes). Any kind is OK!
Variations on Recipe
The possibilities with this recipe are endless, and it can be made with any ingredients you happen to have on hand in your kitchen. Here are a few suggestions:
- If you’re not a fan of olives (or if someone in your family isn’t), you may omit them
- However, I recommend increasing the amount of capers used to compensate for the brine-y umami that the olives provide.
- You can, of course, omit the sausage from the recipe if you like. Alternatively, ground beef, turkey, or chicken can be used in its place. Alternatively, sliced sausage or chicken breast can be used. You might also use other seafood, such as shrimp, tuna, scallops, mussels, or salmon.
- In this dish, fresh tomatoes should be used. Although I prefer the convenience of using crushed tomatoes, you may prepare this pasta puttanesca using fresh tomatoes if you want. Alternatively, fresh ingredients can be added in addition to canned.
- Add in the ricotta cheese and mix well. This would lend a beautifully creamy element to the dish’s texture.
- In a large mixing bowl, combine any veggies you have on hand.
More Pasta Recipes
There’s nothing I’d rather eat than this pasta puttanesca with sausage over and over again. However, I also have a variety of other delectable pasta meals in my repertoire. Here are a few of my personal favorites:
- Pasta with fried Brussels sprouts and pancetta
- Caesar Salad Pasta
- Pumpkin Pasta with Chicken Sausage and Spinach
- Baked Lemon Ricotta Pasta
- Butternut Squash Pasta with Fried Brussels Sprouts and Pancetta Pasta with Turkey Meatballs and Mozzarella
- Steak and Shrimp Scampi
- Spaghetti with Pancetta, Green Beans, and Basil
- Spaghetti with Sun Dried Tomatoes and Spinach (from Cooking Classy)
- Spaghetti with Sun Dried Tomatoes and One-Pot Spaghetti Carbonara (from A Spicy Perspective)
- One-Pot Spaghetti Carbonara (from A Spicy Perspective)
Make this pasta puttanesca with sausage only once, and I can almost promise that it will become a regular part of your dinner rotation!. You can definitely slip it into your meal plan once a week with no one noticing if you use a different protein, throw in some vegetables, and swap out one or two ingredients.
- 3 cups oil-cured olives such as Kalamata or Castelvetrano
- 3 tablespoons capers, drained
- 1 pound ground sausage (sweet Italian or spicy)
- 2 tablespoons olive oil (optional)
- 1 tablespoon minced garlic
- 1 tablespoon anchovy paste (or whole anchovies chopped)
- 1 tablespoon red pepper flakes
- 14 cup chopped sun-dried tomatoes
- 28 ounce can crushed tomatoes
- 3 tablespoons capers, drained grated parmesan cheese for sprinkling on top
- For the garnish, finely chopped parsley.
- Bringing a big pot of salted water to a boil is step one. Pour all ingredients into a large pan and heat over medium-high heat until the sausage is browned (if your sausage is in casings, remove them first). If necessary, a small amount of olive oil can be added to the skillet (but you may have enough from the sausage). Cook for 1 minute, or until the garlic is fragrant, in the skillet. Prepare anchovy paste, red hot pepper flakes, and sun-dried tomatoes in a separate pan for 3 minutes, stirring constantly Stir in the smashed tomatoes and reduce the heat to low for 5 minutes. Continue to cook, stirring occasionally, for another 10 minutes after adding the olives and capers. Stirring constantly, bring a pot of salted water to a boil and cook the pasta until al dente. Drain
- Add the spaghetti to the skillet and mix everything together until the pasta is well coated with the sauce. Pasta should be garnished with grated parmesan and chopped parsley.
If you’ve tried the recipe, please mention @wearenotmartha and upload a photo if you did!
Pasta puttanesca is one of my favorite recipes that I’ve made throughout the years, and it holds a particular place in my heart. It’s something I’ve been cooking on a daily basis since I was a freshman in the dormitories at SUNY Stony Brook in the late 1980s. After a long, exhausting day at track practice, puttanesca was the first “adult” meal I ever prepared for myself; I’d made awkward versions of conventional “date night” dishes for friends before that, but this simple pasta sauce was my go-to supper after long, exhausting days at track practice.
Video: How to Make Pasta Puttanesca
Puttanesca is the ultimate “I’m weary” supper since it is nearly completely comprised of cupboard staples: tomatoes, basil, oregano, and oregano.
- Tomato paste in a can, crushed tomatoes in a can, canned anchovies in a can, jarred olives and capers in a jar
The only thing that has to be chopped is a small amount of onion, as well as as much garlic and parsley as you like. When you turn on the water to cook the spaghetti, the sauce is ready by the time the pasta is through cooking as well. In 30 minutes, you’ll be finished and sipping beer (or completing homework). Elise Bauer is a woman who works in the fashion industry.
What Does Puttanesca Mean?
It wasn’t until until later that I discovered the sauce’s origins. The sauce was for a female friend who was Italian, and she referred to it as “harlot’s sauce,” which I found amusing. I may or may not have snickered. This sauce, she added, was legendary because it was simple to create for anyone who worked during the hours when markets were closed — and the women of the evening certainly met that description. Likewise, newspaper reporters feel the same way. Worked as a journalist for several years, and working until 9 p.m.
Puttanesca, on the other hand, was usually waiting for me when I returned home, and in half an hour I could be plopped down in front of the television, watching ESPN or something similar, and eating a home-cooked lunch.
Despite the passage of time, I continue to prepare puttanesca whenever I am weary or upset. It’s an old habit that I’m not planning on breaking anytime soon. Elise Bauer is a woman who works in the fashion industry.
What to Serve With Pasta Puttanesca
Serve this spaghetti with Garlic Bread or Garlic Knots if you want to add even more garlic flavor. Salads made of leafy greens, such as a basic Caesar Salad, can also be served to finish out the meal.
Storing and Freezing Leftovers
Any leftovers will stay for a few days in the fridge, and they may be warmed in the microwave if you don’t want to waste them. The sauce (without the spaghetti) stores quite nicely as does the pasta. Prepare ahead of time and freeze for up to three months. Thaw in the refrigerator.
Love Italian Pastas? Try These!
- Among the dishes are Spaghetti Pasta Carbonara, Fettuccine Alfredo, Shrimp Pasta alla Vodka, Spaghetti and Meatballs, Lasagna, and others.
Traditionally, spaghetti is the preferred noodle for this dish, although any type of pasta will work.
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 3 to 4 cans anchovies, chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons small (non-pariel) capers
- 1 (28 ounce 1lb.spaghetti, linguine, fettuccine, or linguine with olive oil
- 3/4 cup (95g) pitted olives(black or green), finely chopped
- 1/4 cup finely chopped fresh parsley
- Pinch of salt
- Drizzle of extra virgin olive oil
- Bring a large pot of salted water to a boil, then add the pasta and cook until al dente (1 Tbsp of salt for every 2 quarts of water). During the time that the water is heating, begin preparing the sauce. Prepare the onions, anchovies, and garlic: In a wide, deep sauté pan, heat the olive oil over medium heat until shimmering. As soon as the oil is heated, add the onions and fry, stirring frequently, until they are tender and translucent, about 4-5 minutes. While the onions are frying, add the chopped anchovies and a little of the can’s oil to the pan and mix well to combine. Cook for another minute after adding the finely chopped garlic. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Make the sauce by following these steps: Cook for 2 minutes, stirring regularly, after which you may add the tomato paste. Combine the crushed tomatoes, oregano, chili pepper flakes, olives, and capers in a large mixing bowl until well combined. Bring the sauce to a boil over medium heat, then reduce the heat to low and keep it at a soft simmer for 10 to 15 minutes. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Cook the spaghetti: When the salted pasta water comes to a rolling boil, add the spaghetti and cook until the pasta is al dente. Depending on the package directions, cook the pasta until it is al dente, or cooked but still somewhat hard. Finish the sauce by adding: In a separate bowl, combine the parsley and the spaghetti sauce. If the sauce has grown too thick, thin it with a little pasta water to make it thinner. Serve: Place the pasta in a large mixing basin once it has been drained. If you like, you may add a small amount of olive oil to the pasta to prevent it from sticking together. A ladle of sauce should be added to the pasta and stirred up thoroughly. Serve in shallow dishes with more sauce on the side, if desired.
|Nutrition Facts(per serving)|
Bring a large pot of salted water to a boil, then add the pasta (1 Tbsp of salt for every 2 quarts of water). Start preparing the sauce while the water is heating. Onions, anchovies, and garlic should be cooked as follows: Using a big, deep sauté pan, heat the olive oil over medium heat. Cook the onions until they are tender and translucent, about 4-5 minutes, while the oil is heated. Add part of the can’s oil to the onions while they’re cooking, and toss until the anchovies are well-coated. Cook for a further minute after adding the finely chopped garlic.
Elise Bauer is a young woman who lives in the United States.
Combine the crushed tomatoes, oregano, chili pepper flakes, olives, and capers in a mixing bowl until well combined.
Elise Bauer is a young woman who has a passion for fashion and beauty.
In a large saucepan, bring water to a boil, add the spaghetti and cook until al dente, about 3 minutes per pound of pasta.
Put a cap on it by saying Pasta sauce should have parsley added to it.
Serve: Place the pasta in a large mixing bowl once it has been drained and set aside.
A ladle of sauce should be added to the pasta and stirred up well.
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Saturated Fat 2g||8%|
|Dietary Fiber 6g||23%|
|Total Sugars 9g|
|Vitamin C 19mg||93%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.