Ingredients
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350g (12 oz) (spaghetti, linguine, or penne work well) Dried pasta
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2 tablespoons Extra-virgin olive oil
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4 cloves, minced Garlic
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4-6 anchovy, minced (optional, but traditional) Fillets
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1/2 teaspoon (adjust to taste) Red pepper flakes
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400g (14 oz) canned diced tomatoes
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1/4 cup, chopped Pitted black olives
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2 tablespoons, rinsed Capers
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Salt and freshly ground black pepper, to taste
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chopped (for garnish) Fresh parsley
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(optional, for serving) Grated Parmesan cheese
Directions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and anchovies (if using). Sauté for about 1-2 minutes until the garlic is fragrant and the anchovies have dissolved into the oil.
- Add the red pepper flakes to the skillet and stir for another 30 seconds.
- Pour in the diced tomatoes, olives, and capers. Stir to combine and let the sauce simmer over medium-low heat for about 10-15 minutes, allowing the flavors to meld together and the sauce to slightly thicken. Season with salt and pepper to taste.
- Once the sauce has thickened to your liking, add the cooked pasta to the skillet. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, you can add a little bit of the reserved pasta water to loosen it up.
- Serve the Pasta Puttanesca hot, garnished with freshly chopped parsley and grated Parmesan cheese if desired. Enjoy!
This recipe serves about 4 people, but you can adjust the quantities according to your preference. Feel free to customize it by adding other ingredients like cherry tomatoes, artichoke hearts, or even some crushed red pepper for extra heat.
