Speedy Pasta Puttanesca – this Italian pasta dish is simply PACKED with flavour and on the table in 25 minutes! This delicious puttanesca sauce with tomatoes, olives, capers and herbs is perfect for spicing up your weekday meals.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: Pasta Puttanesca, Penne Alla Puttanesca, Puttanesca Sauce
6anchovy fillets, finely diced or 1 tbsp anchovy paste (optional)
4tbsppitted black olives, sliced
2tbspmini capers
400g(14oz) tin chopped tomatoes
60ml(1/4 cup) reserved pasta water
2tbspfresh parsley, chopped to garnish
shavings of Parmesan cheese, to serve
salt and freshly ground pepper, to season
Instructions
Boil the penne in salted water until al dente and reserve 60ml (¼ cup) of the pasta water before draining.
Meanwhile heat the olive oil in a large pan. Sauté two finely diced onions and a teaspoon of crushed chilli flakes over low heat for five minutes until softened.
Stir in the minced garlic cloves, diced anchovy fillets, diced black olives and capers.
Raise the heat and stir in the chopped tomatoes and reserved pasta water. Simmer for 15 minutes, stirring ocassionally, until the sauce has thickened.
Stir in the cooked pasta, tossing to coat in the sauce. Taste and adjust the seasoning, if needed.
Add the chopped parsley and serve with shavings of Parmesdan and freshly ground pepper.
Video
Notes
Use good quality tinned tomatoes for this recipe – Italian if you can find them.
Gaeta olives are used in authentic Puttanesca recipes, but really any type of olives will do just as well.
Mini capers (also known as Non Pareilles) are perfect for this recipe.
You can use any type of pasta for this recipe – Spaghetti Puttanesca is most common, here I have used wholemeal penne for some added fibre. Linguine and Angel Hair pasta are also delicious!
The sauce and pasta can be stored in the fridge for a couple of days and reheated for a quick lunch.