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This Extra-Saucy Pasta Puttanesca is Packed with Flavor (30-Minute Dinner)
The secret to this deeply flavorful Pasta Puttanesca? Anchovies melted into garlic-infused olive oil, sweet San Marzano tomatoes, briny olives and capers, and a little lemon zest. Extra saucy and ready in 30 minutes!
Rezept
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 5 MinutenKochzeit ca. 25 Minuten
Zutaten:
- 10-12 ounces dry pasta (spaghetti, linguini, or your choice)
- 3 tablespoons olive oil
- 4-6 garlic cloves, rough chopped
- 4-6 anchovies, chopped
- ½ teaspoon red pepper flakes, more or less to taste
- 1 teaspoon lemon zest, optional
- 28-ounce can San Marzano tomatoes
- 1 teaspoon dried oregano (or Italian seasoning)
- ½ cup Kalamata olives or black olives, cut in half lengthwise
- 2-3 tablespoons capers
- Salt, black pepper, and sugar to taste.
- ½ cup Italian parsley, chopped, or sub basil.
- Optional: Drizzle of olive oil for a rich finish.
- Pecorino or Parmesan cheese for serving
Arbeitsschritte:
- Bring a pot of salted water to a boil, and start cooking the pasta. Cook pasta to al dente. (Drain; save some pasta water)
- In a large saucepan, heat the olive oil over medium heat. Add the garlic and stir until golden and fragrant. Add the anchovies, chili flakes, and optional lemon zest; sauté for 1-2 minutes.
- Add the San Marzano tomatoes, their juices, and oregano, then break them apart with a spatula. Bring to a simmer; and simmer gently, uncovered, for 8-10 minutes, stirring occasionally until the sauce thickens. Add the olives and capers.
- Season with salt and pepper. Add a pinch or two of sugar to reduce acidity.
- Drain the pasta, reserving some pasta water, then toss the pasta with the sauce and let it cook for a few minutes. Add a little starchy pasta water to loosen if needed. Taste again and adjust salt, pepper and chili flakes. Stir in the parsley. Drizzle with more olive oil for a rich finish.
- Divide among bowls and top with fresh grated pecorino or parmesan.
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