Pasta Puttanesca

Pasta Puttanesca is an Italian classic. A tangy and somewhat salty pasta dish, it’s become a staple throughout kitchens the world over.

Pasta Puttanesca

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.

Pasta Puttanesca
 
Pasta Puttanesca is an Italian classic. A tangy and somewhat salty pasta dish, it's become a staple throughout kitchens the world over.
Author:
Recipe Type: Primi
Serves: 4 servings
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
  1. Heat the oil in a large skillet over a medium flame. Add the onions and saute until soft.
  2. Add garlic, olives, capers, red pepper flakes and oregano to the skillet, and saute for 2 minutes more.
  3. Add the tomatoes and parsley and simmer until sauce is thicken slightly. Season with salt and pepper.
  4. Serve with pasta (like spaghetti) and grated Parmesan cheese.
 

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