Description
Comfort food at its best! Homemade pasta puttanesca tossed in a rich tomato sauce.
Ingredients
Units
Scale
- 1 pound linguine, cooked
- Olive oil (enough to coat the pan)
- 1/2 red onion, chopped
- 2-3 anchovy fillets
- 2 garlic cloves, chopped
- 1/2 teaspoon red pepper flakes
- 3/4 cup red wine
- 3 cups tomato sauce or tomato puree
- 1/4 cup water
- 1 cup kalamata olives, pitted and chopped
- 1/2 cup capers
- Freshly shaved Parmesan for garnish
- Fresh basil for garnish
- Crusty bread for serving
Instructions
- In a large skillet, add enough olive oil to coat the bottom. Heat over medium and add the chopped onions. Sauté until lightly golden brown, about 4-5 minutes.
- Add the anchovy fillets along with any oil from the jar. Use a wooden spatula to break down the anchovies in the olive oil until they dissolve. Add the chopped garlic and red pepper flakes and continue sautéing for another 2 minutes until the garlic deepens in color.
- Pour in the red wine and let it reduce slightly, about 2-3 minutes. Add the tomato sauce and water. Stir everything together.
- Stir in the chopped olives and capers. Let the sauce simmer for 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning if needed.
- Add the cooked linguine directly to the sauce and toss until the pasta is coated. Serve in large bowls, garnished with shaved Parmesan and fresh basil. Serve with crusty bread.
Notes
- Don’t skip the anchovies. They dissolve into the oil and provide the savory backbone of the sauce. If you’re worried about fishiness, trust the process. They melt away and add umami, not a fishy taste.
- Use oil-packed anchovies, not salt-packed. They’re easier to work with and come with flavored oil you can add to the sauce.
- Breaking down the anchovies completely is key. Mash them with the back of the spatula until they’re fully incorporated into the oil.
- Use a decent red wine you’d actually drink. It doesn’t need to be expensive, but avoid cooking wine.
- Kalamata olives have the best flavor for this dish. Don’t substitute with canned black olives.
- If you prefer less saltiness, reduce the amount of capers or rinse them before adding.
- The sauce can be made ahead and reheated. It tastes even better the next day once the flavors have had time to develop.
- Tomato puree makes a smoother sauce. Tomato sauce (the kind with some seasoning already added) works too.
- Cook the pasta just until al dente. It will finish cooking slightly when tossed with the sauce.
- This pasta is traditionally served without cheese in Italy, but Parmesan adds a nice salty, nutty finish if you want it.
- Leftovers keep for 3-4 days in the fridge. Reheat gently with a splash of water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 70
- Fiber: 5
- Protein: 12
- Cholesterol: 20