You can find plenty of recipes for puttanesca sauce both online and in print, and there’s a very good reason it’s become so popular. Pasta Puttanesca is a quick, easy, inexpensive dish that, thanks to its rich flavors makes a truly satisfying, Italian-style dinner. Pair it with a salad, some garlic bread and a glass of Chianti and you simply can’t go wrong.
Pasta alla Puttanesca
- 12 ounces spaghetti, or your favorite cut of pasta
- 1/4 cup extra virgin olive oil
- 1/2 medium red onion, chopped
- 4 to 6 cloves garlic, finely chopped
- 2- ounce tin of flat anchovies, lightly rinsed (see recipe notes)
- 1/4 cup dry white wine
- 3 cups 26 to 28 ounce can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup Kalamata olives, pitted and halved
- 2 to 3 tablespoons capers, drained
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- Put a large pot of salted water on to boil for the pasta.
- Heat the olive oil in a pan over medium heat. Add the onion and sauté until softened, 4 to 5 minutes. Add the garlic and cook until soft and fragrant, 1 to 2 minutes longer. Stir in the anchovies and continue cooking, stirring frequently, until the anchovies “melt” and the mixture is well blended.
- Stir in the white wine, then add the tomatoes, oregano and crushed red pepper. Bring to a slow simmer, then stir in the Kalamata olives and capers.
- Continue cooking, stirring frequently, for 8 to 10 minutes, then season to taste with salt and freshly ground black pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally, for an additional 10 minutes. Taste again and adjust the seasoning as needed.
- While the sauce finishes, cook and drain the pasta according to package directions.
- To serve, plate individual portions of pasta and top with sauce.