Pasta Puttanesca

This Italian Family
by This Italian Family
4 servings
15 min

Super tasty pasta sauce recipe alert!


If you like flavour and Italian cuisine, you simply must try this pasta. Yes, I know you can sometimes buy it ready-made in a jar, but trust me the taste is nowhere near as good as one made from scratch.


This typical south Italian pasta sauce is an explosion of flavour. You would typically use this sauce with spaghetti, but I find them to be really hard for my toddler to eat, so I often swap for either fusilli or penne as they can more easily either grab them or scoop them up.


For a more authentic flavour though, go with spaghetti and you won't be disappointed

Pasta Puttanesca
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
  • 10oz pasta (typically spaghetti, but you can use a smaller pasta format like fusilli if cooking for young children like I do)
  • 1 3/4 cups good quality passata
  • Some chilli flakes (optional)
  • 4 anchovies (from a jar)
  • 3 garlic cloves, peeled
  • 10 black olives
  • 1 tbsp capers
  • Fresh parsley
Instructions
In a pan or small wok, heat up some olive oil and add the whole garlic cloves, anchovies and chillies (if using).
Rinse the capers to get rid of any excess salt and chop them up. Add them to the pan and cook everything slowly, on a low heat, so the anchovies melt into the oil. This will take about 5 minutes.
Add the passata to your anchovies and and cook on a medium heat for 10 minutes until it thickens a bit.
Meanwhile, boil the pasta according to the packet instructions.
Taste your sauce and add some salt if needed (it might not due to the anchovies and capers). Remove your garlic cloves and add the pitted olives, chopped up, and the torn parsley.
Drain the pasta and put it directly in the pan with the sauce. Let them cook together for 1 minute, so that it really absorbes all the flavours.
Enjoy hot!
Tips
  • Are you vegan? No problem, just skip the anchovies and add extra capers and olives!
This Italian Family
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Deviled Eggs With Avocado (Keto, Paleo, GF)
Kendall Kendall
Guinness French Onion Soup
Nicole - The Yummy Muffin Nicole - The Yummy Muffin
How to Make Scrambled Eggs
Ellen Christian - Confessions of an Overworked Mom Ellen Christian - Confessions of an Overworked Mom
Pasta Puttanesca
Tammy | Chez Nous Tammy | Chez Nous
Sage Butter & Walnut Pasta
Helen | Knife & Soul Helen | Knife & Soul
Orecchiette With Sausage and Broccoli Rabe
Maxine Maxine
Asian Inspired Chicken and Noodles With Peanut Sauce
Meeghan Aimone Meeghan Aimone
Dip Into Roasted Garlic Bread
Maxine Maxine
The Softest Chocolate Chip Cookie Recipe
Jessica Perkins Jessica Perkins
Corned Beef and Cabbage Dinner (Crockpot or Instant Pot!)
Wine a Little Cook a Lot Wine a Little Cook a Lot
Sweet Creamy Coleslaw Recipe
Cooking Up Memories Cooking Up Memories
Oven-Baked Sheet Pan Chicken Quesadillas
Missy | Graceful Little Honey Bee Missy | Graceful Little Honey Bee
Salmon Dip Stuffed Avocados
@uncomplicatedchef @uncomplicatedchef
Boxed Cake Mix Cookie Crinkles Recipe
Laura Kelly Designs Laura Kelly Designs
One Minute Flax Muffin
Jackie Barrell Jackie Barrell
Beef Enchilada Casserole Recipe, 5Ingredient Simple
Glenda Glenda
Carrot Cake Dip Recipe
Reesa @ Mommalew.com Reesa @ Mommalew.com
Deviled Egg Pasta Salad
Ally Billhorn Ally Billhorn
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.