10 Jun Pasta alla Puttanesca
Pungent and punchy, Pasta alla Puttanesca has to be my favourite pasta dishes of all time. It can be prepared with ingredients that you probably already have in your pantry, and it comes together in just 20 minutes.
Pasta alla Puttanesca is built from what is essentially a basic, garlicky tomato sauce, that is kicked up a serious notch with the addition of anchovies, capers and olives (so probably not one for the kiddies). Very little salt needs to be added during the cooking process, as the showstopping ingredients serve this well enough, but a crack of fresh black pepper never goes astray.
And, with the addition of some chilli flakes (as little or as much as you like), it’s safe to say this powerful pasta alla puttanesca is not for the faint hearted – and I hope you love it as much as I do.
Hot Tip: Pasta alla Puttanesca is best enjoyed with a glass of chianti and Chapter I of The Godfather… you won’t regret it!
Enjoy with gusto,
Pasta alla Puttanesca
500g long pasta, fresh or dried (see note)
3 tablespoons olive oil
4 cloves garlic, minced
Chilli flakes, to taste
4 anchovy fillets
500g can crushed tomatoes
2 tablespoons capers
½ cup pitted black olives
Salt and pepper, to taste
¼ cup chopped fresh parsley
Fresh parsley sprigs, to garnish
Bring a pot of salted hot water to the boil. Once boiling, add your pasta and cook according to package instructions, until al dente.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Saute the olive oil, garlic, chilli flakes and anchovy fillets until fragrant, this should take approximately 3-5 minutes.
Next, add in the crushed tomatoes, capers and olives and stir to combine. Once the sauce is barely simmering, lower the heat. Cook for about 10 minutes or until your pasta is cooked. Season to taste with salt and pepper, and stir through the chopped parsley.
Drain the pasta, reserving half a cup of the cooking water. Add the drained pasta to the puttanesca sauce, and toss through until well coated – you can add some of the cooking water if necessary, to keep the sauce loose.
Garnish with the remaining parsley and serve immediately. Sprinkle some parmesan cheese on top if desired.
I used homemade fresh egg linguine for this recipe, you can get the recipe here. Any long pasta is great for puttanesca, like fettucine or spaghetti, just cook according to package directions (or for 4 minutes if using fresh pasta).
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