Puttanesca Sauce (Pasta alla Puttanesca)

Classic puttanesca sauce ready in about 20 minutes while the pasta boils. Anchovies, garlic, olives, capers, and tomatoes make a bold, briny pasta dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until it is 1–2 minutes shy of al dente (it will finish cooking in the sauce). Save 1 cup of pasta water before draining.

Step 2

Build the flavor base: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes. Cook for 2 to 3 minutes, stirring constantly, until the garlic is fragrant and the anchovies have completely melted into the oil.

Step 3

Simmer the tomatoes: Pour in the tomatoes with their juices. Stir well, breaking up any large pieces of tomato with your spoon. Simmer on medium-low heat for about 8 to 10 minutes until the sauce begins to thicken.

Step 4

Add the brine: Stir in the chopped olives and capers. Let everything simmer together for another 2 to 3 minutes so the flavors marry.

Step 5

Toss and finish: Add the drained pasta directly into the skillet with the sauce. Toss vigorously over medium heat for 1 minute until the pasta is well coated. If the sauce is too thick, splash in a little bit of your reserved pasta water.

Step 6

Serve: Turn off the heat, stir in the fresh parsley, and serve immediately.