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Pasta Puttanesca Overhead view of spaghetti alla puttanesca in a white oval dish, with long noodles coated in tomato sauce, black olives, capers, chopped parsley, and red pepper flakes on a light marble surface.

Pasta Puttanesca

This quick and delicious Pasta Puttanesca is packed with vibrant flavors, making it the perfect weeknight meal!
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Course: Main Course
Cuisine: Italian
Keyword: italian pasta, pasta, puttanesca, quick pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 400kcal
Cost: $10

Ingredients

  • 1 28-ounce can whole peeled San Marzano tomatoes (Drained and crushed with hands)
  • ¼ cup extra-virgin olive oil For cooking the sauce
  • 1 shallot finely chopped (About ⅓ cup)
  • ¼ teaspoon sea salt For seasoning
  • 3 garlic cloves finely chopped (For flavor)
  • ¼ teaspoon red pepper flakes For a touch of heat
  • 2 tablespoons capers For briny flavor
  • ½ cup pitted kalamata olives roughly chopped (For a salty tang)
  • 12 ounces spaghetti pasta For the base of the dish
  • ¼ cup chopped fresh parsley Plus extra for garnish

Instructions

  • Crush the tomatoes in a large bowl using your hands.
  • Heat olive oil in a large skillet over medium heat. Add shallot and sea salt and cook, stirring occasionally, for 4-5 minutes until softened.
  • Stir in garlic, red pepper flakes, capers, and olives. Cook for 2 minutes, stirring occasionally.
    “Sautéed kalamata olives, capers, onions, and garlic in olive oil inside a stainless-steel pan, with a wooden spoon resting on top.
  • Add the crushed tomatoes to the skillet and cook for 8-10 minutes to develop the sauce flavors.
    “Crushed tomatoes being poured into a pan with sautéed onions, olives, capers, and garlic, with a wooden spoon stirring the sauce.”
  • While the sauce cooks, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  • Add the cooked pasta and ½ cup of reserved pasta water to the skillet with the sauce. Toss over low heat for 1-2 minutes, adding more pasta water as needed to coat the pasta.
    “Spaghetti being tossed with a rich tomato puttanesca sauce in a stainless-steel pan, mixed with metal tongs, with visible olives and capers.”
  • Add chopped parsley to the skillet and toss everything together. Taste and adjust seasoning if necessary. Serve with extra parsley on top if desired.

Notes

This Pasta Puttanesca is bursting with bold, tangy flavors. It's perfect for a cozy weeknight meal or a quick dinner with friends!

Nutrition

Serving: 250g | Calories: 400kcal (20%) | Carbohydrates: 55g (18%) | Protein: 9g (18%) | Fat: 18g (28%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 900mg (39%) | Potassium: 500mg (14%) | Fiber: 7g (29%) | Sugar: 10g (11%) | Vitamin A: 10IU | Vitamin C: 20mg (24%) | Calcium: 6mg (1%) | Iron: 15mg (83%)
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