Pasta Puttanesca
Pasta Puttanesca is a classic Italian pasta dish that is ready in under 40 minutes! It’s easy to make and uses simple ingredients that you likely have on hand in your pantry. Serve this over your favorite pasta for a quick dinner.
Servings: 6 servings
Ingredients
- 1 Tablespoon olive oil
- 1 small onion diced
- 4-5 garlic cloves minced
- ½ teaspoon chili flakes
- 2 tsp anchovy paste or 3 anchovy fillets chopped small
- ¼ cup red wine
- 1 28 oz can plum tomatoes (pulsed lightly in blender) or can of crushed tomatoes
- ½ cup Kalamata olives pitted & sliced
- 2 Tablespoons capers drained and rinsed
- Black Pepper to taste
- 1 lb dried pasta
- 1 small eggplant peeled and cubed (optional)
- Garnishes: parmesan cheese basil, parsley, oregano
Instructions
- Optional: If using the eggplant, heat a large skillet over medium high heat, lightly coat the bottom of the pan with oil. Once the oil is hot, add the eggplant and sauté until golden brown and soft, 7-10 minutes. May have to work in batches, pending the size of the eggplant, you don’t want to overcrowd the pan. Once eggplant is done, set aside. Add the eggplant to the sauce when you add the capers and olives.
- Warm the tablespoon of olive oil in a large skillet or saucepan over medium heat. When the oil is hot, cook the onions until soft and translucent, 3-5 mins. Add the garlic, chili flakes and anchovy paste. Sauté the mixture until the anchovy paste has dissolved and the garlic is just starting to golden, 1-2 minutes. Add wine and bring to a simmer, let simmer ~2 minutes.
- To the onion mixture, add the pulsed tomatoes (or can of crushed tomatoes) and bring the sauce to boil. Then reduce the heat, and allow to simmer for 15-20 minutes. After 15 minutes, add the capers and olives to the tomato sauce, stir until well combined. (Add the eggplant if you are using). Continue to simmer until the pasta is done. Taste and adjust seasoning as needed
- As the sauce is simmering, bring a large pot of water to a boil (once at a boil add teaspoon of salt).
- When the pasta water is at a rolling boil, add the pasta and cook according to package instructions, until al dente. Drain the pasta and toss with the sauce to combine. Serve garnished with parmesan cheese and finely chopped fresh herbs to taste.
Nutrition Facts
Per serving (6 servings- nutrition facts do not include garnishes)
384 Calories, 9 gram fat, 12 grams protein, 66 grams total carbohydrate, 8 grams sugar, 9 grams fiber, 450 mg sodium
Notes:
For more spice, add more chili flakes.
Vegetarians omit anchovies, add more olives and capers. Vegans, omit parmesan cheese garnish. For gluten free, use gluten free pasta.
Can omit the eggplant to make the classic puttanesca sauce.
For additional protein: add grilled chicken, shrimp, sliced steak or beans