Pasta Puttanesca the Madame's Pasta
Delight your taste buds with "Pasta Puttanesca the Madame's Pasta," a bold and flavor-packed Italian classic that's both quick and irresistibly satisfying. This one-pan wonder combines the savory allure of anchovies, the briny punch of capers, and the rich depth of black olives, all simmered in a robust tomato sauce with garlic and a touch of red chili flakes for just the right kick. Tossed with perfectly al dente spaghetti and brightened with a sprinkle of fresh parsley, this dish achieves the perfect harmony of salty, tangy, and spicy. Ready in just 30 minutes and ideal for weeknight dinners or last-minute entertaining, this iconic recipe allows you to transport the vibrant flavors of the Mediterranean straight to your table. Don’t forget a generous grating of Parmesan cheese to take it to the next level!
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Ingredients
- 400 g spaghetti
- 4 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 6 anchovy fillets, finely chopped
- 0.5 tsp red chili flakes
- 400 g canned diced tomatoes
- 100 g pitted black olives, roughly chopped
- 3 tbsp capers, rinsed
- 2 tbsp fresh parsley, chopped
- 0 to taste salt
- 0 to taste black pepper
- 50 g Parmesan cheese, grated (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the spaghetti aside.
Step 2
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Step 3
Add the chopped anchovy fillets and stir until they dissolve into the oil, about 2 minutes.
Step 4
Stir in the red chili flakes and let them bloom in the oil for 30 seconds.
Step 5
Add the canned diced tomatoes to the skillet, stirring to combine. Simmer for 5 minutes to let the flavors meld.
Step 6
Toss in the chopped olives and rinsed capers, stirring to evenly distribute them. Cook for another 2-3 minutes.
Step 7
Season the sauce with salt and black pepper to taste, keeping in mind the natural saltiness from the anchovies, olives, and capers.
Step 8
Add the cooked spaghetti to the sauce in the skillet. Toss thoroughly to coat the pasta, adding splashes of reserved pasta water as needed to achieve a silky consistency.
Step 9
Sprinkle the chopped fresh parsley over the pasta and toss lightly.
Step 10
Serve immediately, garnished with additional parsley and grated Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1245.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2230.9 |
| Total Fat 126.8g | 0% |
| Saturated Fat 31.7g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 228mg | 0% |
| Sodium 17219.7mg | 0% |
| Total Carbohydrate 152.6g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 16.0g | |
| Protein 126.1g | 0% |
| Vitamin D 1200.0IU | 0% |
| Calcium 1138.4mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 2131.7mg | 0% |
Source of Calories