Pasta Puttanesca

Pasta Puttanesca
Staff Writer
Pasta Puttanesca
Will Budiaman

Pasta Puttanesca

I can already hear the naysayers asking, "Why isn't your sauce red?" Despite being aesthetically challenged, this pasta dish is delicious, I assure you. I used some particularly ripe black olives that ended up giving the sauce a deep, rich flavor and also gave it a forebodingly inky color that, admittedly, gave me a bit of pause at first.

However, one bite and I was sold — the sauce coated the pasta perfectly and had a nice balance of flavors. Briny capers, tangy fresh tomatoes, herbaceous parsley, and a slight bitter finish from the olives — perfection. Your sauce will be redder than mine, though, if you're using different (or less ripe) olives. I used Gaeta, a popular table olive in Spain. Feel free to get creative.

Oh, one more thing: I'd go easy on the salt because there's plenty already from the capers and olives.

Click here to see Fast and Furious Dinner Recipes — 20 Minutes or Less.

4
Servings
123
Calories Per Serving
Deliver Ingredients

Ingredients

  • Kosher salt, to taste
  • 1 Pound linguine
  • 2 anchovy fillets
  • 2 Tablespoons olive oil
  • Pinch of red chile pepper flakes
  • 3 cloves garlic, sliced thinly
  • 4 large tomatoes, cored and chopped roughly
  • 1/4 Cup capers
  • 1/2 Cup chopped, pitted black olives
  • 1 Cup chopped parsley, plus more for garnish

Directions

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook for half the recommended amount of time in the package directions. Drain and set aside.

Meanwhile, in a medium-sized saucepot, cook the anchovies in the oil over medium heat until dissolved. Place the tomatoes in the bowl of a food processor and process until fairly smooth.

Add the red chile pepper flakes and garlic and cook for 1 minute. Add the capers, olives, and tomatoes and simmer for 10 minutes. (The sauce will be thin but flavorful.) Add the parsley and pasta and heat through. Serve garnished with parsley.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
12mg
4%
Carbohydrate, by difference
3g
2%
Protein
7g
15%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
90mg
9%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
10µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
47mg
7%
Selenium, Se
6µg
11%
Sodium, Na
628mg
42%
Vitamin D (D2 + D3)
1µg
7%
Water
73g
3%
Zinc, Zn
1mg
13%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.