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Pasta Puttanesca with Olives, Capers, u0026amp; Anchovies

Elina James
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Sauce
  • 12 oz (340 g) spaghetti or linguine
  • 3 tablespoons olive oil
  • 4–6 anchovy fillets, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 can (14.5 oz) crushed or diced tomatoes
  • 1/2 cup pitted black olives or Kalamata olives, halved
  • 2 tablespoons capers, drained
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional Add-Ins
  • 1 teaspoon sugar (to balance acidity if needed)
  • 1/2 cup cherry tomatoes, halved
  • Zest of 1 lemon
  • 1/4 cup white wine (added with anchovies for depth)

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
  • While the pasta cooks, heat olive oil in a large pan.
  • Add the anchovy fillets and break them down with a spoon until they dissolve into the oil.
  • Add the minced garlic and red pepper flakes and sauté until lightly golden and aromatic.
  • Pour in the tomatoes and stir.
  • Add olives, capers, and oregano. Simmer uncovered for 10 minutes to thicken.
  • Drain the pasta, reserving some cooking water.
  • Add pasta to the pan and toss well to coat with the sauce.
  • Add a splash of pasta water if the sauce needs loosening.
  • Taste and season with salt and pepper.
  • Finish with fresh parsley and serve immediately.