Pasta alla puttanesca with olives and capers Recipe
Pasta alla puttanesca is an intense, aromatic pasta dish from southern Italy. The sauce made from tomatoes, olives, capers and anchovies is salty, bold and comes together in just a few minutes. It’s a great dish for the evening when you’re craving something full of flavour but don’t want to spend long in the kitchen.
Pasta alla puttanesca with olives and capers is a pasta dish with an exceptionally intense, bold flavour – the saltiness of anchovies, capers and olives combines with a tomato base and a spicy kick. It’s one of those dishes that smells like a small trattoria somewhere in Campania, yet comes together in just a few minutes.
Chef's tips
Sauté the anchovies over low heat until they completely dissolve into the olive oil – this way the sauce will have a deep flavour without a fishy aftertaste. It’s worth rinsing the capers and olives to remove excess brine so the dish doesn’t end up overly salty; add salt only at the very end, after tasting. The sauce will cling best to the pasta if you add the pasta straight to the pan along with a splash of cooking water and toss everything together for a moment.
How to serve
This is a great option for a late dinner after a long day when you want something bold and satisfying. Serve it with a glass of southern Italian red wine, such as Primitivo or Nero d’Avola, and a simple arugula salad. For movie nights with friends, it works well as a one-pan dish you can bring straight to the table in a large pan for everyone to share.
Ingredients
- pasta - 250 g
- chopped canned tomatoes 1 can - 400 g
- anchovy fillets in oil you can use fewer if you don’t like a very salty taste - 4 pieces
- pitted black olives sliced; you can also use green olives - 60 g
- capers in brine rinse under running water before using - 1.5 tablespoons
- garlic cloves finely chopped - 2 pieces
- chili flakes or fresh chili pepper adjust to the level of heat you like - 0.5 teaspoons
- olive oil - 2 tablespoons
- fresh parsley finely chopped - 2 tablespoons
- salt carefully, as anchovies, olives and capers are salty
Preparation
- Bring a large pot of water to the boil, add 1 tablespoon of salt and add the pasta. Cook according to the package instructions until al dente.
- Meanwhile, heat the olive oil in a large pan over medium heat. Add the chopped garlic and anchovy fillets.
- Fry for 2–3 minutes, stirring, until the garlic softens slightly and the anchovies start to break down and form a smooth sauce with the oil. Be careful not to let the garlic brown.
- Add the chili flakes, olives and rinsed capers. Fry for another 1–2 minutes, stirring, until you can smell their intense aroma.
- Pour the canned tomatoes into the pan, stir and cook over medium heat for 10–12 minutes, until the sauce thickens slightly. If it splatters a lot, partially cover with a lid.
- Taste the sauce and add a little salt if needed. Remember the pasta will also be slightly salty.
- Drain the pasta, reserving about half a cup of the cooking water. Transfer the pasta to the pan with the sauce.
- Toss the pasta with the sauce for 1–2 minutes over low heat, adding a little pasta water if needed so the sauce coats it better.
- Finally, add the chopped parsley, mix and serve immediately.
Storage
Store leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat with a splash of water or olive oil, stirring until the sauce loosens and coats the pasta again. The sauce on its own can be kept in the fridge for up to 3 days and mixed with freshly cooked pasta just before serving.
