Pasta Puttanesca
A classic Italian dish featuring olives, anchovies, and tomatoes for a quick and flavorful meal.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 6
Full Ingredient List
- 8 oz bucatini or spaghetti
- 2 cloves garlic
- 4 anchovy filets
- 1/2 cup assorted pitted olives
- 2 tablespoons olive oil
- 1/2 red onion
- 1 15-oz can diced tomatoes
- 3/4 cup chicken broth or white wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 oz parmesan cheese
- 12 basil leaves
Pasta Puttanesca
Tools and Equipment
- Pot
- Skillet
- Mortar and pestle
- Fork
- Tongs
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 8 oz | bucatini or spaghetti | ||
| 2 | garlic cloves | Use mortar and pestle or chop finely with anchovies and olives | |
| 4 | anchovy filets | Use mortar and pestle or chop finely with garlic and olives | |
| 1/2 cup, heaping | assorted pitted olives | Use mortar and pestle or chop finely with garlic and anchovies | |
| 2 tablespoons | olive oil | ||
| 1/2 | red onion | sliced | |
| 1 15-oz can | diced tomatoes | 1 1/2 cups halved grape tomatoes | |
| 3/4 cup | chicken broth or white wine | ||
| 4 oz | parmesan cheese | crumbled | |
| 12 | basil leaves | torn | |
| 1/2 teaspoon, plus more to taste | kosher salt | ||
| 1/4 teaspoon, plus more to taste | black pepper |
Instructions
- Step 1: Bring a pot of lightly salted water to a boil and add the pasta. Cook until al dente, drain, and set aside.
- Step 2: Using a mortar and pestle, mash the garlic, anchovies, and olives together, or chop them finely. Set aside.
- Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the sliced red onion and cook until slightly caramelized. Add the diced tomatoes and cook for a couple of minutes. Pour in the chicken broth or wine and cook for 2 minutes more, then add the garlic mixture. Stir and continue cooking until the sauce is reduced. Add salt and pepper to taste.
- Step 4: Use a fork to crumble the parmesan cheese.
- Step 5: Add the pasta to the skillet. Add the crumbled parmesan and toss to coat the pasta in the sauce.
- Step 6: Tear the basil leaves and sprinkle over the top. Serve immediately from the skillet. (Tips: Fresh tomatoes can be used in the summer for a fresher taste.)
Additional Information
Notes: This dish is great with either black or kalamata olives. Fresh tomatoes are a wonderful substitute for canned in the summer months.