My Easy Pasta Puttanesca recipe is a really simple and budget friendly tomato based sauce. Made with a savory mix of anchovies, garlic, olives, hot pepper flakes, and capers. Spaghetti is tossed in this delicious sauce and it’s garnished with some chopped fresh Italian parsley. A little bit spicy, and super flavorful!
Cook Time: 13 mins
– 1 pound spaghetti – 2 Tablespoons extra virgin olive oil – 4-6 anchovy fillets to your taste – 1 teaspoon red pepper flakes optional and use more if you like it hot – 3-4 large garlic cloves minced – 1 28- ounce can whole peeled San Marzano tomatoes – ½ cup pitted gaeta or kalamata olives, sliced – 4 Tablespoons capers – salt for the pasta water and optional for the sauce – ½ cup chopped fresh Italian parsley
How to store this pasta: When the pasta has cooled, place it in an airtight container in the refrigerator for up to 3 days. I do not recommending freezing the pasta and sauce. You could freeze the sauce alone (without the pasta)for up to 2 months.
Could this pasta sauce be made vegan? Yes, simply leave out the anchovies. In place, you could add umeboshi paste. This is a flavorful paste made from Japanese fermented plums. Can I make this recipe gluten-free? Yes, the sauce is naturally gluten-free. Cook up your favorite gluten-free pasta and serve it with the sauce.
RECIPE TIPS AND FAQ’S:
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