Pasta Puttanesca is an Italian classic. A tangy and somewhat salty pasta dish, it’s become a staple throughout kitchens the world over.
This is Neapolitan-vegetarian version of famous Italian spaghetti alla puttanesca, or as it’s more commonly known, Pasta Puttanesca. This version is prepared without anchovies but, if you like, you can add 3 anchovies in Step 2, together with garlic, olives and capers. 
The sauce is traditionally served with spaghetti, although you can serve it with any other type of pasta.
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- Yield: 4 servings 1x
Ingredients
- 2 Tbsp olive oil
- ½ cup minced onion
- 3 cloves garlic (chopped)
- ¾ cup pitted olives (roughly chopped)
- 2 Tbsp capers
- ½ teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
- ? cup chopped parsley
- 1 teaspoon dried oregano
- ¼ cup chopped fresh parsley
- salt and black pepper to taste
Instructions
- Heat the oil in a large skillet over a medium flame. Add the onions and saute until soft.
- Add garlic, olives, capers, red pepper flakes and oregano to the skillet, and saute for 2 minutes more.
- Add the tomatoes and parsley and simmer until sauce is thicken slightly. Season with salt and pepper.
- Serve with pasta (like spaghetti) and grated Parmesan cheese.
- Category: Primi
Frequently Asked Questions
Do I need to add anchovies to the Pasta Puttanesca recipe?
No, this recipe is for a vegetarian version of Pasta Puttanesca. However, if you prefer, you can add 3 anchovies in Step 2 along with the garlic, olives, and capers.
What type of pasta should I use for this dish?
While the traditional recipe uses spaghetti, you can serve Pasta Puttanesca with any type of pasta you prefer.
How can I adjust the saltiness of the sauce?
Be mindful of the olives and capers, as they are naturally salty. If you’re looking to reduce saltiness, consider rinsing the capers before adding them to the sauce.
