How To Make Puttanesca Sauce Tips Perfect Puttanesca Pasta Recipe

I absolutely love this recipe because it’s a flavorful adventure with its bold mix of anchovies, olives, and capers that jazz up the classic tomato sauce effortlessly. Plus, it’s perfect for those nights when I want to impress myself with a deliciously unique pasta dish that feels both gourmet and comforting in under 30 minutes!

I take great joy in making a Puttanesca sauce that is bursting with flavor from simple, straightforward ingredients. The sauce begins with the richness of olive oil and anchovy fillets, combined with the zest of garlic and red pepper flakes, to create a perfect blend.

Then I add in crushed tomatoes, kalamata olives, and capers. These ingredients form the base of the robust taste of the sauce, which I finish with fresh parsley.

Ingredients

Oil Olive: Enriquido con saludables y monosaturados.

Fillets of anchovy: bestow a savory, umami flavor; are very high in protein.

Provides antioxidant properties; boosts flavor; contains sulfur compounds that may protect against cancer.

Red pepper flakes: A spicy, zesty ingredient; full of antioxidants.

Peeled Whole Tomatoes: Lycopene and vitamin-rich; contributes a sweet flavor.

Kalamata olives: Packed with beneficial fats; they provide a strong flavor.

Capers: Provide a briny, zesty taste; low in calories.

Oregano, Dried: This aromatic herb has antioxidant qualities.

Parsley, fresh: Contributes a refreshing quality; abundant in vitamins K and C.

Ingredient Quantities

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• 2 tablespoons olive oil
• 4 anchovy fillets
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 can (28 ounces) whole peeled tomatoes, crushed by hand
• 1/2 cup kalamata olives, pitted and halved
• 2 tablespoons capers, rinsed
• 1/4 teaspoon dried oregano
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley
• 1/4 cup freshly grated Parmesan cheese (optional)

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Instructions

1. In a large skillet over medium heat, warm the olive oil. Add the anchovy fillets and cook, occasionally stirring, until they dissolve in the oil, 2-3 minutes.

2. Minced garlic and red pepper flakes are added to the skillet. They are sautéed for 1 minute until the garlic is fragrant, but not browned.

3. Add the crushed tomatoes with their juices. Mix everything together and bring the combination to a simmer.

4. Incorporate the kalamata olives, capers, and dried oregano. Mix well to amalgamate all the ingredients.

5. Lower the heat and allow the sauce to simmer gently for about 15-20 minutes so that the flavors meld together.

6. Sample the sauce and add salt and cracked black pepper to taste. Keep in mind that a few ingredients in the sauce—namely, the anchovies, olives, and capers—contribute a fair amount of saltiness on their own.

7. As the sauce simmers, prepare your selected pasta in a pot of salted, rapidly boiling water. Follow the cooking instructions that come with the pasta for the best results, but be sure to take it out when it is at the perfect al dente stage.

8. Drain the pasta and add it directly to the skillet with the puttanesca sauce. Toss to coat the pasta evenly with the sauce.

9. Add the freshly chopped parsley and mix again to ensure the ingredients are well combined.

10. Serve the pasta hot, topped with freshly grated Parmesan cheese if desired. Enjoy!

Equipment Needed

1. Large skillet
2. Wooden spoon or spatula
3. Garlic press or knife (for mincing garlic)
4. Can opener (for crushed tomatoes)
5. Pot (for boiling pasta)
6. Strainer or colander (for draining pasta)
7. Measuring spoons
8. Chef’s knife (for chopping parsley)
9. Cutting board
10. Grater (optional, for Parmesan cheese)

FAQ

• Q: Can I make Puttanesca sauce ahead of time?Q: Is it possible to make the sauce in advance, and if so, how should it be stored, and for how long?

  A: Absolutely! You can make the sauce ahead of time and refrigerate it. It will keep for around 3 days, and when you’re ready to serve it, just warm it through and enjoy.

• Q: Are there alternatives to anchovies for a vegetarian version?You can leave out the anchovies and up the olives or capers in the dish to achieve the same deeply savory, umami flavor.
• Q: What type of pasta pairs well with Puttanesca sauce?Choosing the pasta is the primary decision. Spaghetti, the classic long pasta, admittedly does marry well with the sauce. Other long pastas, like linguine, also hold on to the sauce nicely. And while I wouldn’t recommend using short pasta, like penne, in this case, it’s worth noting that using undercooked penne and a bit of pasta water at the right moment can coax a nice creamy sauce onto the penne’s surfaces.
• Q: Can I adjust the level of spiciness? A: Yes, feel free to adjust the amount of red pepper flakes to suit your taste preference.
• Q: How can I balance the saltiness in the sauce?Before adding salt, sample the dish; the anchovies, olives, and capers contribute a great deal of saltiness. If the dish seems unbalanced, try adding a small pinch of sugar.
• Q: Is it necessary to use fresh parsley?A: Dried parsley works if you don’t have fresh parsley, and you can use it in the same quantities and manner that you would use fresh parsley—a tablespoon for brightening three individually plated pastas or one large bowl of pasta.
• Q: Can I use tomato puree instead of whole peeled tomatoes?You can substitute an equal amount of tomato puree or crushed tomatoes for a smoother texture; A: Yes.

Substitutions and Variations

Vegetable oil: 2 tablespoons instead of olive oil
1 teaspoon fish sauce may be used in place of 4 anchovy fillets.
If crushed red chili flakes are unavailable, use 1/2 teaspoon of fresh red pepper flakes for spiciness.
One can (28 ounces) of crushed tomatoes can be substituted with whole peeled tomatoes.
1/2 cup green olives, pitted and halved, in place of kalamata olives

Pro Tips

1. Anchovy Flavor Boost To maximize the anchovy flavor, mash them gently with the back of a fork as they dissolve in the oil. This will help distribute the umami-rich essence throughout the sauce more evenly.

2. Tomato Quality For an extra depth of flavor, consider using San Marzano tomatoes if available. Their distinct sweetness and low acidity can elevate the sauce considerably.

3. Olive Selection Choosing high-quality kalamata olives can greatly enhance the overall taste of the dish. Look for olives with a firm texture and rich flavor, avoiding those that are overly brined or overly salty.

4. Garlic Timing Pay close attention while sautéing the garlic to prevent it from browning. Slightly reducing the heat or adding a splash of the tomato juice if it’s cooking too quickly can prevent a bitter flavor from developing.

5. Herb Infusion Add a sprig of fresh rosemary or thyme to the sauce as it simmers for a subtle aromatic infusion. Just remember to remove it before serving to keep the texture smooth.

By incorporating these tips, the recipe can achieve a richer and more complex flavor profile, enhancing the classic puttanesca experience.