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- 400g spaghetti or linguine - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced Pasta Puttanesca needs simple yet bold ingredients. Spaghetti or linguine forms the base of this dish. The extra virgin olive oil adds richness, while minced garlic gives it a strong flavor. These three items are key to a great start. - 1 teaspoon red pepper flakes - 1 can (400g) crushed tomatoes - 2 tablespoons capers, rinsed and drained Red pepper flakes bring heat. You can adjust the amount to match your taste. Crushed tomatoes add a nice body to the sauce. They give the dish its classic red color. Capers are small but mighty. They bring a briny kick that pairs well with the other flavors. - 100g black olives, pitted and sliced - 1 tablespoon granulated sugar - Fresh parsley and grated Parmesan cheese Black olives provide a deep, savory note. I prefer Kalamata for their rich taste. Granulated sugar helps balance the acidity of the tomatoes. Fresh parsley adds a pop of color and freshness. If you like, sprinkle some grated Parmesan on top for added creaminess. {{ingredient_image_2}} First, bring 4-5 liters of salted water to a boil. Add 400g of spaghetti or linguine. Cook it for about 8-10 minutes until it is al dente. Before you drain the pasta, save ½ cup of the pasta water in a bowl. Drain the pasta and set it aside. Next, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. After a minute, add 4 cloves of minced garlic and 1 teaspoon of red pepper flakes. Sauté for 1-2 minutes. Make sure the garlic is fragrant but not brown. Then, pour in 1 can of crushed tomatoes. Stir well and let it cook for 5-7 minutes. This helps the sauce thicken. Now, it’s time to add flavor. Mix in 2 tablespoons of rinsed capers, 100g of pitted and sliced black olives, and 1 tablespoon of granulated sugar. Season with salt and freshly ground black pepper to taste. Stir the sauce well and let it simmer for 3-4 more minutes. Taste it and adjust the seasoning if needed. Finally, add the drained pasta to the skillet with the sauce. Use tongs or a pasta fork to toss the pasta so it gets coated evenly. If the sauce is too thick, add some of the reserved pasta water, one tablespoon at a time, until you reach the right consistency. - Use high-quality olive oil. It makes a big difference in taste. - Adjust spice levels to fit your taste. Add more or less red pepper flakes. - Always reserve pasta water before draining. This water helps sauce stick to pasta. - Cook pasta and sauce at the same time. This keeps everything fresh and hot. - Serve pasta in bowls for a cozy feel. Add a sprig of parsley on top. - For a grand touch, use a large platter. This works well for family-style meals. Pro Tips Adjust the Spice Level: If you prefer a milder dish, reduce the red pepper flakes. You can also add them incrementally while tasting the sauce to find your perfect heat level. Use High-Quality Olive Oil: The flavor of the olive oil will significantly impact your dish. Choose a good quality extra virgin olive oil for the best taste. Fresh Herbs for Garnish: While parsley adds a nice touch, consider using fresh basil or oregano for an aromatic twist that complements the sauce beautifully. Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or olive oil to prevent drying out. {{image_4}} If you want to change things up, consider these swaps. You can use gluten-free pasta like rice or corn pasta. This option works well for those avoiding gluten. You can also try different olives. Green olives add a nice twist. Add-ins like artichokes or sun-dried tomatoes can boost flavor. You can make Pasta Puttanesca vegetarian or vegan. Just skip the cheese or use a vegan option. Add more vegetables like spinach or mushrooms to enhance the dish. For spice lovers, try adding crushed red pepper or black pepper. Fresh herbs like basil or oregano can also brighten the dish. To complete your meal, pair Pasta Puttanesca with a fresh salad. A simple green salad with lemon dressing works great. You can also serve it with garlic bread for a comforting side. For drinks, a glass of red wine, like Chianti, pairs well. The wine's acidity complements the sauce nicely. To store leftover Pasta Puttanesca, let it cool first. Place it in an airtight container. This helps keep it fresh. It can last in the fridge for up to three days. Use glass or BPA-free plastic containers for best results. When reheating, aim to keep pasta moist. You can add a splash of water or olive oil. This prevents it from drying out. The stovetop method works best. Heat it in a pan over low heat, stirring often. If you use a microwave, cover it with a damp paper towel. This helps it steam and stay soft. To freeze Pasta Puttanesca, let it cool completely. Portion it into freezer-safe containers. It can last for up to three months in the freezer. For thawing, place it in the fridge overnight. Reheat it on the stovetop or microwave. Add some water to keep it from drying out. Pasta Puttanesca is an Italian dish. It hails from Naples. The name means "in the style of the whore." The dish is quick and full of flavor. Traditional ingredients include: - Spaghetti or linguine - Garlic - Olive oil - Crushed tomatoes - Red pepper flakes - Capers - Black olives These ingredients create a bold and savory sauce. The combination of salty olives and capers brings a unique taste. The red pepper flakes add a spicy kick, which many love. To make Pasta Puttanesca less spicy, you can adjust the red pepper flakes. Start with half a teaspoon instead of a full teaspoon. Other tips include: - Omit the red pepper flakes for a milder flavor. - Add more crushed tomatoes to dilute the heat. - Serve with a dollop of plain yogurt to cool the spice. These changes can help balance the heat while keeping the dish tasty. Yes, you can make Pasta Puttanesca ahead of time. The flavors meld beautifully when it sits. For storage: - Keep the pasta and sauce separate. This helps prevent sogginess. - Store in airtight containers in the fridge for up to three days. When ready to eat, simply reheat the sauce and toss it with freshly cooked pasta. Pasta Puttanesca pairs well with many side dishes. Here are some ideas: - A simple green salad with olive oil and vinegar. - Crusty bread for dipping in the sauce. - Roasted vegetables for added nutrition. You can also serve it with grated Parmesan cheese on top for extra flavor. Pasta Puttanesca is simple, flavorful, and brings joy to any table. This dish features key ingredients like spaghetti, garlic, and olives, enhanced with crushed tomatoes and capers. Follow the steps to create a sauce that combines these flavors smoothly, and serve it with stylish garnishes. Remember to adjust spice levels and try different ingredient swaps to suit your taste. Whether you’re cooking for a crowd or just for yourself, Pasta Puttanesca is a great choice. Enjoy every bite!

Spicy Pasta Puttanesca

A vibrant and flavorful pasta dish with a spicy tomato sauce, olives, and capers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 400 g spaghetti or linguine
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 400 g crushed tomatoes
  • 2 tablespoons capers, rinsed and drained
  • 100 g black olives, pitted and sliced
  • 1 tablespoon granulated sugar
  • to taste salt and freshly ground black pepper
  • to taste fresh parsley, chopped
  • to taste grated Parmesan cheese, optional

Instructions
 

  • In a large pot, bring 4-5 liters of salted water to a vigorous boil. Carefully add the spaghetti or linguine and cook according to the package instructions, usually 8-10 minutes, until al dente. Just before draining, reserve ½ cup of pasta water in a heatproof bowl. Then, drain the pasta and set it aside.
  • In a large skillet set over medium heat, add the olive oil. Allow the oil to heat up for a minute, then add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes, stirring occasionally, until the garlic releases its aromatic scent but is not browned.
  • Carefully pour the crushed tomatoes into the skillet, stirring to fully combine them with the sautéed garlic and red pepper. Allow the mixture to cook for 5-7 minutes, stirring occasionally, as it simmers and thickens slightly.
  • Add the rinsed capers, sliced black olives, granulated sugar, and a generous pinch of salt and freshly ground black pepper. Mix well and let the sauce simmer for an additional 3-4 minutes, allowing the flavors to meld together. Taste and adjust the seasoning as needed.
  • Add the drained pasta directly into the skillet with the sauce. Using tongs or a pasta fork, gently toss the pasta in the sauce to coat it evenly. If you find the sauce is too thick, gradually stir in the reserved pasta water, a few tablespoons at a time, until the desired consistency is achieved.
  • Plate the hot pasta in shallow bowls or on a large platter. Garnish generously with chopped fresh parsley and, if you like, a light dusting of grated Parmesan cheese.

Notes

For an elegant touch, serve the pasta in bowls with a sprig of parsley on top and a small dish of extra olive oil for drizzling on the side.
Keyword Italian, pasta, puttanesca, quick meal, spicy