The Best Homemade Puttanesca Recipe
What You’ll Love About This Recipe
This homemade puttanesca recipe brings a burst of bold flavors that will make your taste buds dance. It’s quick to prepare, making it perfect for busy nights or last-minute dinners. Plus, the salty tang of capers and olives pairs wonderfully with the rich tomato sauce. It’s a dish that feels fancy but is incredibly easy to whip up with pantry staples. And the best part? Leftovers taste even better the next day!
Recipe
Intro:
Puttanesca is a bold, flavorful Italian pasta dish known for its briny, tangy, and spicy profile. Made with pantry staples like olives, capers, and anchovies, it comes together quickly for a satisfying meal.
Ingredients:
- 400g spaghetti or linguine
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 6 anchovy fillets, chopped
- ½ tsp red pepper flakes
- 400g canned crushed tomatoes
- 50g pitted Kalamata olives, sliced
- 2 tbsp capers, drained
- 1 tbsp fresh parsley, chopped
- Salt, to taste
Instructions:
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
- Heat olive oil in a large pan over medium heat. Add garlic, anchovies, and red pepper flakes. Sauté until garlic is fragrant and anchovies dissolve (about 2 minutes).
- Stir in crushed tomatoes, olives, and capers. Simmer for 10 minutes.
- Toss cooked pasta into the sauce, adding reserved pasta water as needed to loosen.
- Garnish with parsley and serve immediately.
Notes:
- For extra heat, increase red pepper flakes.
- Substitute spaghetti with penne or bucatini if preferred.
Equipment:
- Large pot
- Colander
- Large skillet
Time:
- Prep time: 10 minutes
- Cooking time: 20 minutes
Cuisine: Italian
Serving: 4
Nutrition
Homemade Puttanesca provides a flavorful blend of ingredients rich in nutrients. This dish offers a good balance of protein, healthy fats, and essential vitamins.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Sodium | 980 mg |
| Vitamin C | 15 mg |
| Calcium | 80 mg |
| Iron | 2 mg |
What To Serve With It
When I make homemade puttanesca, I love sticking to classic Italian pairings like crusty garlic bread or a simple side salad to keep the meal light. If I’m in a hurry, I’ll toss together roasted veggies or sautéed greens for a quick but satisfying option. No matter what I choose, it always complements the bold flavors of the sauce perfectly.
Classic Italian Pairings
Since puttanesca packs such bold, briny flavors, it’s best paired with simple sides that let the sauce shine. I love serving it with crusty garlic bread—perfect for soaking up every last drop. A crisp green salad with lemon dressing cuts through the richness, while roasted vegetables like zucchini or eggplant add a smoky contrast. For heartier meals, I’ll toss the sauce with al dente spaghetti or linguine, letting the pasta carry those punchy flavors. A glass of chilled white wine, like Pinot Grigio, balances the saltiness. Trust me, these pairings make the dish sing without stealing its spotlight.
Quick Side Dishes
If you’re short on time but still want something tasty to go with puttanesca, I’ve got a few quick sides that won’t keep you in the kitchen forever. A simple arugula salad with lemon and olive oil takes minutes and adds a fresh crunch. Garlic toast is another favorite—just toast bread, rub it with garlic, and drizzle with olive oil. Roasted veggies like zucchini or cherry tomatoes cook fast and pair beautifully. I also love tossing some cooked pasta with olive oil, garlic, and herbs for a quick carb fix. These sides are easy, flavorful, and perfect for busy nights.
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