Pantry Puttanesca

17 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    16 m
  • Ready In

    21 m
Julie Filips
Recipe by  Julie Filips

“Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Fill a large pot with water. Bring to a rolling boil over high heat.
  2. As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
  3. Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
  4. Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
  5. Stir the olives and capers into the sauce; add pasta and toss to combine.
  6. Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

Share It

Reviews (17)

Rate This Recipe
pomplemousse
12

pomplemousse

Delicious! I love this kind of pasta sauce--I love the bold flavors of the tomato, capers and olives, and I haven't found a puttanesca recipe I didn't like. You have to like all of those flavors, though, or you'll end up with a dish you don't like. And, it just wouldn't be the same without all of the flavors. I will admit I didn't use the anchovies--I never have them; in fact, I've never bought them in my life and only tried them once. I don't have any dislike of anchovies; just don't have them. I used green olives with pimento since that is what I had, and didn't chop the capers. Yum! My only comments are that you could put in the tomatoes undrained--you'd just have to cook longer--and you don't need that much oil. I used just enough to coat the pan. Thanks for the recipe!

mmille
9

mmille

Thank you for a wonderful recipe that is quick and easy to prepare, as well as bursting with flavor. The only change I made was to serve this over fresh linguini pasta. This one is going into my recipe box!

berelinde
4

berelinde

Superb as written! I had to separate out a portion prior to adding the anchovies as I am allergic to fish, but add them if you possibly can. They don't taste fishy. They just add a savory nuance that perks up the rest of the flavors in the dish. And that's the beauty of puttanesca! Because the sauce is so easy and comes together so fast, it's no trouble to set a portion aside before adding an ingredient that give some eaters trouble. I served it with whole wheat spaghetti and crushed red pepper on the side for those who like more heat. Keep the salad simple - sliced cucumbers are nice - and you can have dinner on the table within 20 min of walking through the door.

More Reviews

Similar Recipes

Puttanesca I
(248)

Puttanesca I

(183)

"Pantry Raid" Chicken Enchilada Casserole

Kale Puttanesca
(63)

Kale Puttanesca

Puttanesca or Kalamata Kwik Sauce
(48)

Puttanesca or Kalamata Kwik Sauce

Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers
(17)

Pantry Curried Quinoa with Garbanzo Beans and Roasted Peppers

Pasta Puttanesca
(12)

Pasta Puttanesca

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 53.3 g
  • 17%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 945 mg
  • 38%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Puttanesca I

>

next recipe:

Pasta Puttanesca