Pasta Puttanesca is one of our favorite date night dinners! The ultra flavorful sauce is made with anchovies,capers, olives, garlic, and crushed red pepper flakes! You can use any variety of pasta you have on hand, but we love this sauce best with spaghetti or penne!
Pasta Puttanesca Recipe
I know what you’re thinking.
“What is that? Pasta?! Pasta… seriously? It’s December 8th! Where’s the cookies, lady? And the pie. And the edible gifts you should be putting up here right now!” And you’re right; I’ve been holding out.
It’s just… I need real food. You do too. One cannot live on candy canes alone. So let’s put the paper snowflakes, holiday cookies, and dozens of cards that need mailing to the side for just a minute, and talk about tonight. More importantly, what you should have for dinner tonight!
Pasta Puttanesca is an ideal weeknight meal; add a bottle of wine and a loaf of crusty bread and you’re golden! Maybe a salad if you’re looking to health it up a bit.
Strands of spaghetti swim in a spicy sauce with some very flavorful friends. Capers, olives, anchovies, garlic, and red pepper flakes promise to be anything but boring!
Fact: keep mints close by if you’re making this for someone special… anchovies and garlic do unkind things in the fresh breath department.
Go get your pasta on, and I’ll see you soon… with cookies.
AND IF YOU TRY THIS PASTA PUTTANESCA RECIPE, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.
More Pasta Recipes:
- 1 pound (16 ounces) dried pasta
- 1/4 cup extra-virgin olive oil
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
- (1) 2 ounce tin flat anchovy fillets in olive oil, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup pitted Kalamata olives, roughly chopped
- 3 tablespoons capers, drained
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry white wine
- 1/4 teaspoon black pepper
- 1/4 cup flat-leaf parsley, chopped
- 1/2 cup fresh basil, roughly chopped
- 1/4 teaspoon salt, more if needed
- Warm the oil in a large saucepan over medium-heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add in the garlic, anchovies, oregano, and crushed pepper to skillet and saute the mixture until the anchovies have dissolved entirely and the garlic is slightly golden, about 2 minutes.
- Add olives, capers, tomatoes, white wine, black pepper, and parsley. Bring sauce to a boil, then reduce heat, and allow to simmer for about 20 minutes. Toss in the basil and salt and cook for another 5 minutes. Taste and adjust seasonings as needed.
- While the sauce simmers, cook your pasta.
- Bring a large pot of water to a rapid boil, add a dash of salt then add in the pasta and cook according to package instructions.
- When the pasta is finished cooking, drain well then add it to the sauce and toss to combine.
- Plate and top with cheese, if desired.