When I get home in the evening and I'm not really in the mood to cook, but I want something flavorful, I usually quickly boil some pasta and whip up a puttanesca sauce. For me, it’s a clear solution: readily available ingredients and no complicated steps, but the result is always satisfying. Plus, I don’t need to make any special grocery trips – everything is basic and on hand in the pantry.
Quick Info
Total time: about 25-30 minutes
Servings: 4
Difficulty: easy
Recipe type: quick dinner, pasta with tomato and anchovy sauce
Ingredients
400 g pasta of your choice
4 garlic cloves
3 anchovy fillets
1 teaspoon chili flakes
50 g black olives
1 can of tomatoes in juice (400 g)
parsley or basil, to taste
parmesan, for serving
Instructions
1. Cook the pasta in salted water according to the package instructions. Don’t overcook it; it should be al dente.
2. While the pasta is boiling, heat a large pan over medium heat and add the olive oil. I usually add about 2-3 tablespoons, which is enough for flavor.
3. Add the chopped garlic, chili flakes, anchovy fillets, and olives. Stir continuously for two minutes until the garlic softens and the anchovy melts into the oil.
4. Pour the canned tomatoes over these ingredients, crushing them slightly with a fork if they are in large pieces. Add a tablespoon of the pasta cooking water. Cover the pan and let the sauce simmer for 3-4 minutes over medium heat.
5. Once the sauce has thickened, add the herbs (parsley or basil, depending on what you have or prefer) and stir.
6. Drain the pasta, reserving a little of the cooking water. Transfer the pasta directly into the pan and gently toss to coat it completely with the sauce. If needed, add a bit of the reserved pasta water to help the sauce adhere better.
7. Serve the pasta immediately, topped with grated parmesan and a sprinkle of parsley or basil, if desired.
Why I make this recipe often
I prefer it because it’s quick, requires no special ingredients, and the combination of tomatoes, anchovies, and olives is clear and balanced. I can use whatever pasta I have on hand, and it’s perfect whenever I need a no-fuss dinner. It also tastes good at room temperature if I can’t eat it right away.
Tips and Variations
Tips
If using olives with pits, be sure to pit them first.
Don’t let the garlic burn; it should just soften and become fragrant.
The sauce shouldn’t simmer too long to keep it fresh.
Substitutions
Anchovies can be omitted if not everyone likes them, but they add a pleasant depth to the sauce.
You can also use green olives, but black ones are more suitable for flavor.
Variations
Add capers, if you have them, for a saltier and more intense flavor.
You can swap parsley for fresh basil depending on the season.
If you want a spicier sauce, add more chili.
Serving Ideas
It pairs well with a simple salad of tomatoes or arugula.
You can serve it alongside a slice of toasted bread.
It’s also good without parmesan for a vegan option (without anchovies and parmesan).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, but it’s best to blanch them, peel them, and chop them into cubes to create a uniform sauce.
If I don’t have anchovies, will the recipe work?
Yes, but the flavor won’t be as complex. You can add a few extra capers for a salty kick.
Can I prepare the sauce in advance?
The sauce can be made 1-2 hours ahead, but it’s best to mix it with the pasta just before serving to prevent it from drying out.
What type of pasta is suitable for puttanesca?
Spaghetti, penne, or linguine all work well, depending on what you have at home.
Can I make a version without garlic?
You can, but the flavor will be less pronounced.
Nutritional Values
Estimation for one serving (1/4 of the recipe):
Calories: approximately 410-450 kcal
Protein: 13-15 g
Fat: 10-14 g
Carbohydrates: 65-70 g
Values may vary based on the type of pasta or the amount of parmesan used. The sauce provides a good amount of healthy fats from the olive oil and fish.
Storage and Reheating
Pasta alla puttanesca is best enjoyed immediately after preparation. If you need to store it, place it in a covered container in the fridge for up to a day. Reheat gently in a pan with a tablespoon of water, but the texture of the pasta won’t be as good as freshly made. I prefer to always make it fresh.
Quick Info
Total time: about 25-30 minutes
Servings: 4
Difficulty: easy
Recipe type: quick dinner, pasta with tomato and anchovy sauce
Ingredients
400 g pasta of your choice
4 garlic cloves
3 anchovy fillets
1 teaspoon chili flakes
50 g black olives
1 can of tomatoes in juice (400 g)
parsley or basil, to taste
parmesan, for serving
Instructions
1. Cook the pasta in salted water according to the package instructions. Don’t overcook it; it should be al dente.
2. While the pasta is boiling, heat a large pan over medium heat and add the olive oil. I usually add about 2-3 tablespoons, which is enough for flavor.
3. Add the chopped garlic, chili flakes, anchovy fillets, and olives. Stir continuously for two minutes until the garlic softens and the anchovy melts into the oil.
4. Pour the canned tomatoes over these ingredients, crushing them slightly with a fork if they are in large pieces. Add a tablespoon of the pasta cooking water. Cover the pan and let the sauce simmer for 3-4 minutes over medium heat.
5. Once the sauce has thickened, add the herbs (parsley or basil, depending on what you have or prefer) and stir.
6. Drain the pasta, reserving a little of the cooking water. Transfer the pasta directly into the pan and gently toss to coat it completely with the sauce. If needed, add a bit of the reserved pasta water to help the sauce adhere better.
7. Serve the pasta immediately, topped with grated parmesan and a sprinkle of parsley or basil, if desired.
Why I make this recipe often
I prefer it because it’s quick, requires no special ingredients, and the combination of tomatoes, anchovies, and olives is clear and balanced. I can use whatever pasta I have on hand, and it’s perfect whenever I need a no-fuss dinner. It also tastes good at room temperature if I can’t eat it right away.
Tips and Variations
Tips
If using olives with pits, be sure to pit them first.
Don’t let the garlic burn; it should just soften and become fragrant.
The sauce shouldn’t simmer too long to keep it fresh.
Substitutions
Anchovies can be omitted if not everyone likes them, but they add a pleasant depth to the sauce.
You can also use green olives, but black ones are more suitable for flavor.
Variations
Add capers, if you have them, for a saltier and more intense flavor.
You can swap parsley for fresh basil depending on the season.
If you want a spicier sauce, add more chili.
Serving Ideas
It pairs well with a simple salad of tomatoes or arugula.
You can serve it alongside a slice of toasted bread.
It’s also good without parmesan for a vegan option (without anchovies and parmesan).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, but it’s best to blanch them, peel them, and chop them into cubes to create a uniform sauce.
If I don’t have anchovies, will the recipe work?
Yes, but the flavor won’t be as complex. You can add a few extra capers for a salty kick.
Can I prepare the sauce in advance?
The sauce can be made 1-2 hours ahead, but it’s best to mix it with the pasta just before serving to prevent it from drying out.
What type of pasta is suitable for puttanesca?
Spaghetti, penne, or linguine all work well, depending on what you have at home.
Can I make a version without garlic?
You can, but the flavor will be less pronounced.
Nutritional Values
Estimation for one serving (1/4 of the recipe):
Calories: approximately 410-450 kcal
Protein: 13-15 g
Fat: 10-14 g
Carbohydrates: 65-70 g
Values may vary based on the type of pasta or the amount of parmesan used. The sauce provides a good amount of healthy fats from the olive oil and fish.
Storage and Reheating
Pasta alla puttanesca is best enjoyed immediately after preparation. If you need to store it, place it in a covered container in the fridge for up to a day. Reheat gently in a pan with a tablespoon of water, but the texture of the pasta won’t be as good as freshly made. I prefer to always make it fresh.