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Pasta Puttanesca is a dish that seamlessly marries robust flavors with the kind of simplicity that defines much of Italian cuisine. With its origins steeped in cultural significance, this dish has become a staple in kitchens around the world, appreciated for its quick preparation and bold taste. The very essence of Pasta Puttanesca lies in its ability to transform basic pantry staples into a vibrant and satisfying meal, making it an ideal choice for weeknight dinners when time is of the essence.

Pasta Puttanesca

Explore the bold and vibrant flavors of Pasta Puttanesca, an Italian classic known for its simplicity and rich history. This flavorful dish combines garlic, anchovies, olives, capers, and tomatoes to create a delicious meal that’s quick to prepare and perfect for any weeknight dinner. With its unique taste and use of basic pantry staples, Pasta Puttanesca is sure to become a beloved favorite in your kitchen. Discover the joy of cooking this timeless recipe today!
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Ingredients
  

400g spaghetti or linguine

4 tablespoons olive oil

4 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon red pepper flakes (adjust to taste)

400g canned crushed tomatoes

4 anchovy fillets, rinsed and chopped

1 cup black olives (preferably Kalamata or Gaeta), pitted and sliced

2 tablespoons capers, rinsed and drained

Fresh parsley, chopped (for garnish)

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese (optional, for serving)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

    Sauté Aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and chopped onion, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. Be careful not to let the garlic burn.

      Add Heat and Flair: Stir in the red pepper flakes, and cook for an additional minute. This will infuse the oil with a spicy kick.

        Combine with Tomatoes: Pour in the canned crushed tomatoes, stirring to combine. Bring to a simmer and allow the sauce to cook for about 10 minutes, letting the flavors meld.

          Incorporate Anchovies, Olives, and Capers: Add the chopped anchovies, olives, and capers to the skillet. Stir well and let the sauce simmer for another 5-7 minutes. Taste, and season with salt and pepper to your liking.

            Mix in Pasta: Add the cooked pasta to the sauce, tossing to coat thoroughly. If the sauce is too thick, add a bit of the reserved pasta water until you achieve your desired consistency.

              Serve: Remove the skillet from heat, plate the pasta, and garnish with freshly chopped parsley. For an extra touch, sprinkle with grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4