Pasta Puttanesca
A vibrant and flavorful Italian pasta dish made with linguine, olives, capers, and tomatoes, perfect for a quick weeknight dinner.
Ingredients
Pasta Base
- 300 g linguine or spaghetti The base of the dish, providing a satisfying texture.
Sauce Ingredients
- 3 tablespoons olive oil A healthy fat that brings flavor and richness.
- 4 cloves garlic, finely sliced Enhances aromatic quality.
- 1 unit red chili or chili flakes Introduces a spicy kick.
- 2 tablespoons capers Brings briny depth and a touch of acidity.
- 150 g black olives, halved Adds a rich, salty flavor.
- 300 g canned quality tomatoes Provides a robust base for the sauce.
- 200 g cherry tomatoes, halved Optional for additional freshness.
- to taste salt and black pepper Essential seasonings.
- a handful leaves fresh parsley, chopped Serves as a fragrant garnish.
Instructions
Cooking
- Heat olive oil over low to medium heat in a large pan.
- Add garlic and chili, cooking until garlic turns golden.
- Add capers and warm through for a couple of minutes.
- Include olives and both fresh and canned tomatoes, squashing the canned tomatoes if whole.
- Season with salt and pepper, then increase heat to medium and allow sauce to thicken.
- Cook pasta according to package instructions until just shy of al dente.
- Drain the pasta, reserving a splash of the cooking water.
- Transfer drained pasta to the pan with sauce and toss well, adding reserved water as necessary.
- Serve immediately, sprinkled with chopped parsley.
Notes
For best results, use high-quality canned tomatoes. Reserve cooking water to adjust sauce consistency.