Description
This easy puttanesca sauce recipe is made with tomatoes, olives, capers, anchovies, garlic, and white wine, then tossed with spaghetti for a quick, flavorful pasta dinner.
Ingredients
Scale
- ½ cup olive oil
- ½ yellow onion, diced
- 2 tablespoons minced garlic
- ⅓ cup dry white wine
- 1 (28-ounce) can whole plum tomatoes, drained and crushed by hand
- 4 anchovy fillets, chopped
- 1 tablespoon crushed red pepper flakes
- ⅓ cup capers, drained
- ½ cup black olives, drained and halved
- 1 pound spaghetti, cooked al dente
- ¼ cup chopped fresh basil
- Salt and black pepper, to taste
- Parmesan, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for about 1 minute, until fragrant and just beginning to brown.
- Pour in the white wine and stir, scraping up anything stuck to the bottom of the skillet. Bring to a simmer and cook for about 4 minutes, or until the wine has reduced by half.
- Add the crushed tomatoes and season with salt and pepper. Simmer uncovered for about 10 minutes.
- Add the olives, capers, anchovies, and red pepper flakes. Stir and cook for another 6 minutes.
- Stir in the basil, cover, and simmer for another 5 minutes.
- Add the cooked spaghetti and toss until evenly coated in the puttanesca sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately with freshly grated Parmesan.
Notes
Don’t skip the anchovies! They melt into the sauce as they cook and add savory flavor without making the finished pasta overwhelmingly fishy.
For the best texture, cook your spaghetti until just al dente and finish tossing it directly in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 580
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2.3g
- Carbohydrates: 93g
- Fiber: 9.6g
- Protein: 19g
- Cholesterol: 2.6mg