Pasta Puttanesca is a bold and zesty Italian pasta dish that combines tomatoes, garlic, anchovies, olives, capers, and red pepper flakes for a flavorful and satisfying culinary experience.
Cook the pasta according to the instructions. Drained, add 1 tablespoon of olive oil so they don’t stick. Set aside.
In a 10-inch skillet, over medium heat, add the 3 tablespoons of oil, minced garlic. Warm up until the garlic is fragrant, 1-2 minutes.
Add the anchovy paste and whisk with the oil and garlic.
Add the diced tomatoes. Bring to a boil and reduce to a simmer. 12-13 minutes. Mix occasionally. If you like smaller pieces of tomatoes, as the mixture is simmering the tomatoes will be easier to chop into pieces.
Add the parsley, basil, and red pepper flakes (optional)
Mix and cook for an additional 2-3 minutes
Add the cooked pasta and toss to coat with the tomato sauce.
Take off the heat and add the olives and capers
Serve and enjoy!
Notes
Keep in mind the anchovy paste and capers are already salted. Cook the pasta in salted water, wait until the sauce is cooked, and add additional salt.
The red pepper flakes are optional
Storage: up to 3 days in the fridge
Re-warm: reheat in microwave or saucepan. If you reheat in the saucepan, I like to add about 2-3 tablespoons of water.
Make it spicy: Use the red pepper flakes or instead add some chopped Jalapeno peppers