If you feel like you’re stuck in a pasta rut—making the same few dishes over and over, with less enjoyment each time—it’s time to add a beloved Italian classic to your rotation. Pasta puttanesca is an Italian pasta with a disputed history relating to how it got its name, but there is no disputing how delicious it is. With an extremely fragrant sauce, this pasta is to die for. Bursting with flavor and so easy to prepare, you’ll be craving this dish every week once you add it to your weeknight rotation.
The super-fragrant sauce is made with a lot of garlic and anchovies that will have you addicted right away, and the capers and olives add a briny saltiness to the dish. It’s definitely a break from the classic spaghetti and meatballs that feels a little more complicated even though it isn’t. Serve it with our easy homemade garlic bread and call it a day.
Did you try this recipe? Let us know what you think in the comments down below!
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Ingredients
- 1/4 cup
extra-virgin olive oil
- 4
cloves garlic, smashed or finely chopped
- 4
anchovy fillets, chopped
- 1
(28-oz.) can diced tomatoes
- 1/2 cup
kalamata olives, pitted and halved
- 1/4 cup
capers
- 1/2 tsp.
crushed red pepper flakes
-
Kosher salt
- 1 lb.
spaghetti
-
Freshly grated Parmesan, for serving
-
- Step 1In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add anchovies and cook until fragrant, 1 minute more. Add tomatoes, olives, capers, and red pepper flakes. Bring to a boil, then reduce heat and let simmer, 15 minutes.
- Step 2Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, 7 to 8 minutes. Drain and add sauce, tossing until coated. Sprinkle with Parmesan.
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