Why You’ll Love This Recipe
Olives alla Puttanesca offers an exciting burst of Mediterranean flavors in every bite. The combination of salty anchovies, briny olives, and capers with a kick of chili and fresh parsley creates a robust sauce that perfectly coats pasta. The dish is full of layers of umami, balanced by the freshness of tomatoes and a light drizzle of olive oil. With minimal prep and cooking time, it’s a quick, flavorful dinner option that’s both light and satisfying.
Ingredients
- 12 oz (340 g) spaghetti (or linguine/penne)
- 3–4 cloves garlic, crushed
- 4–7 anchovy fillets, chopped
- ½–1 tsp crushed red chili flakes
- 2–3 tbsp capers, rinsed
- ½ cup pitted black olives (Gaeta or Kalamata), halved or chopped
- 14 oz (400 g) chopped tomatoes (fresh or canned)
- 3–4 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water before draining.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a pan over medium heat. Add garlic, anchovies, and chili flakes. Sauté for about 2 minutes, or until the anchovies melt and the garlic becomes fragrant.
- Add Capers: Stir in the capers and cook for another 1–3 minutes until sizzling.
- Simmer the Sauce: Add the chopped tomatoes and simmer for 5–15 minutes until the sauce thickens to your liking.
- Add Olives: Mix in the olives and cook for an additional 2–5 minutes, until everything is heated through.
- Toss Pasta: Toss the drained pasta into the sauce, adding pasta water as needed to help coat the pasta evenly.
- Season and Finish: Season with salt and pepper to taste, then remove from heat and stir in fresh parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations
- Vegetarian Version: Omit the anchovies and increase the capers and garlic for extra flavor.
- Olive Choices: Use Gaeta olives for a traditional flavor, but Kalamata olives work well too.
- Add Zest: For an extra fresh kick, add a squeeze of lemon juice before serving or sprinkle some lemon zest on top.
- Make it Spicier: If you like it spicy, increase the amount of crushed red chili flakes.
Storage/Reheating
Leftover Olives alla Puttanesca can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of olive oil or a little pasta water to loosen the sauce.
FAQs
1. Can I use a different type of pasta?
Yes, you can use linguine, penne, or any pasta shape you prefer. This sauce works well with most types of pasta.
2. What can I use instead of anchovies?
If you prefer a vegetarian version, simply omit the anchovies and add more capers for a briny flavor boost.
3. Can I make this dish gluten-free?
Yes, you can substitute the pasta with gluten-free pasta, and the sauce will still be just as delicious.
4. How spicy is this dish?
The level of spice depends on how much crushed red chili flakes you use. Adjust the amount based on your heat tolerance.
5. Can I make this dish in advance?
While this dish is best served fresh, you can prepare the sauce ahead of time and simply toss it with freshly cooked pasta when ready to serve.
6. Can I use canned olives instead of fresh?
Yes, canned olives work just as well. Just be sure to drain and rinse them to remove excess brine.
7. How can I make the sauce thicker?
If you prefer a thicker sauce, let it simmer a bit longer to reduce and thicken. You can also add a small amount of tomato paste for extra richness.
8. Can I freeze the leftovers?
While pasta dishes like this one are best enjoyed fresh, you can freeze the sauce and pasta separately for up to 1 month. Reheat in a skillet or microwave.
9. What other vegetables can I add to this dish?
You can add vegetables like spinach, zucchini, or bell peppers for added texture and nutrition.
10. Can I make this dish without capers?
If you don’t have capers, you can substitute with green olives or omit them entirely, though they add a distinct briny flavor to the dish.
Conclusion
Olives alla Puttanesca is a quick, flavorful, and versatile Italian dish that brings bold Mediterranean flavors to your table in just 20 minutes. Whether you’re craving a spicy, tangy pasta dish or looking to impress with something simple yet full of flavor, this recipe is a guaranteed winner. With ingredients like olives, anchovies, capers, and tomatoes, it’s a hearty meal that’s perfect for any occasion.
Olives alla Puttanesca: Big Mediterranean Flavor in a Small Bowl
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Olives alla Puttanesca is a bold, briny Italian pasta dish packed with Mediterranean flavors. Featuring garlic, anchovies, capers, olives, chili, tomatoes, and fresh parsley, this simple yet flavorful dish is ready in just 20 minutes.
Ingredients
12 oz (340 g) spaghetti (or linguine/penne)
3–4 cloves garlic, crushed
4–7 anchovy fillets, chopped
½–1 tsp crushed red chili flakes
2–3 tbsp capers, rinsed
½ cup pitted black olives (Gaeta or Kalamata), halved or chopped
14 oz (400 g) chopped tomatoes (fresh or canned)
3–4 tbsp extra-virgin olive oil
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water before draining.
- Sauté Aromatics: While the pasta cooks, heat olive oil in a pan over medium heat. Add garlic, anchovies, and chili flakes. Sauté for about 2 minutes, or until the anchovies melt and the garlic becomes fragrant.
- Add Capers: Stir in the capers and cook for another 1–3 minutes until sizzling.
- Simmer the Sauce: Add the chopped tomatoes and simmer for 5–15 minutes until the sauce thickens to your liking.
- Add Olives: Mix in the olives and cook for an additional 2–5 minutes, until everything is heated through.
- Toss Pasta: Toss the drained pasta into the sauce, adding pasta water as needed to help coat the pasta evenly.
- Season and Finish: Season with salt and pepper to taste, then remove from heat and stir in fresh parsley before serving.
Notes
For a vegetarian version, omit the anchovies and increase the capers and garlic for extra flavor.
Use Gaeta olives for a traditional flavor, but Kalamata olives work well too.
Add a squeeze of lemon juice or some zest for an extra fresh kick.
For extra heat, increase the crushed red chili flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 20mg
