Pasta Puttanesca

Pasta Puttanesca

Wat heb je nodig

  • 400g dried spaghetti or linguine
  • 2 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon red chili flakes (adjust to taste)
  • 6 anchovy fillets, chopped (optional)
  • 800g canned whole tomatoes, crushed by hand
  • 100g black olives, pitted and roughly chopped
  • 2 tablespoons capers, rinsed and drained
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving (optional)

Hoe maak je het?

  1. Cook the Pasta:

    • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
  2. Sauté Garlic and Anchovies:

    • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic, chili flakes, and anchovies (if using). Cook, stirring frequently, until the garlic is golden and the anchovies dissolve into the oil, about 2 minutes.
  3. Add Tomatoes:

    • Add the crushed tomatoes to the skillet. Bring to a simmer and cook for about 10 minutes, or until the sauce has thickened slightly. Stir occasionally, breaking up the tomatoes with a spoon.
  4. Mix in Olives and Capers:

    • Stir in the olives and capers. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld together.
  5. Combine Pasta and Sauce:

    • Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
  6. Serve:

    • Serve the pasta hot, garnished with chopped parsley and grated Parmesan cheese if desired.

This classic Pasta Puttanesca brings a burst of Mediterranean flavors to your table. It's perfect for a quick weeknight dinner or a casual dining experience with friends. Enjoy!

Pasta_puttanesca_ Pasta Puttanesca

Ready in

30 min

Personen

4

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