Spaghetti alla puttanesca is an Italian pasta dish invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, capers, and garlic — with vermicelli or spaghetti pasta.
Ingredients of Pasta Puttanesca
- 200 g dried pasta
- 1/4 cup extra-virgin olive oil
- 1/2 cup yellow onion, diced
- 8 cloves garlic, minced
- 1 tin flat anchovy fillets in olive oil, drained
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup pitted olives, roughly chopped
- 3 tablespoons capers, drained
- crushed tomatoes
- 1/2 cup dry white wine
- 1/4 teaspoon black pepper
- 1/4 cup flat-leaf parsley, chopped
- 1/2 cup fresh basil, roughly chopped
- 1/4 teaspoon salt, more if needed
How to Make Pasta Puttanesca
Add the onion and cook in a pan and add some oil, stirring occasionally about 10 minutes.
Add in the garlic, anchovies, oregano, and crushed pepper to pan.
Add olives, capers, tomatoes, white wine, black pepper, and parsley.
Bring sauce to a boil, then reduce heat, and allow to simmer for about 20 minutes. Toss in the basil and salt and cook for another 5 minutes.
Put seasonings as needed.
While the sauce simmers, cook your pasta.
Bring a large pot of water to a rapid boil, add a dash of salt then add in the pasta and cook according to package instructions.
When the pasta is finished cooking, drain well then add it to the sauce and toss to combine.
Plate and top with cheese.