PASTA ALLA PUTTANESCA
- WineCheeseScallops
- Oct 17, 2024
- 5 min read
Updated: Jan 3
Pasta alla Puttanesca, also known as Harlot Sauce, is a dish that bursts with bold flavors and a touch of heat. This savory pasta sauce combines the punch of anchovies, olives, capers, and garlic with the rich sweetness of tomatoes and a hint of wine, all tied together with fresh herbs. If you love pasta that packs a serious punch of flavor, this dish is calling your name!
What's even better is how easy it is to make! In just a little over half an hour, you can whip up a stunningly complex sauce that tastes like it’s been simmering all day. Toss it with thick, chewy noodles like pappardelle, and you have a meal that's both comforting and impressively delicious. It’s perfect for those nights when you want something a little different, a little daring, and a whole lot delicious!
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Anchovies:
Anchovies are small, saltwater fish that add an umami-rich depth to many Mediterranean dishes. Though small in size, they pack a big punch of flavor, transforming from fishy to savory when cooked in a dish like puttanesca. The anchovies dissolve into the olive oil, lending their salty, briny essence to the sauce, creating a complex base that's the perfect companion to the acidic tomatoes and the sweetness of garlic.
Kalamata Olives:
Kalamata olives, a staple in Mediterranean cuisine, are known for their deep purple color and rich, fruity flavor. They’re often brined, which gives them a tangy kick that complements the sweetness of tomatoes and the salty brine of capers. Olives are also a great source of healthy fats, antioxidants, and anti-inflammatory compounds, making them a tasty and nutritious addition to this pasta sauce.
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The origin of Pasta alla Puttanesca is as colorful as its name! Legend has it that this sauce was invented in the mid-20th century in Naples, Italy, as a quick and easy dish for those with little time on their hands—hence its name, which translates to "Harlot Sauce." It’s said to have been a favorite among those who needed to whip up something fast and satisfying, using the bold ingredients that were always readily available in Italian pantries.
Whether or not this spicy and saucy history is entirely true, one thing is for certain—Pasta alla Puttanesca is a dish that doesn’t shy away from making a statement. With its rich blend of tomatoes, anchovies, olives, and capers, it's a delicious representation of Southern Italian cooking: bold, assertive, and full of flavor. This is a sauce that speaks volumes, perfect for those who love their pasta with a little attitude!
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Helpful Tips, Serving Suggestions, or Storage Advice
Anchovy Alternatives: If you're not a fan of anchovies, try using anchovy paste or a splash of fish sauce for similar umami flavors.
Adjust the Spice: For a milder heat, reduce the crushed red pepper flakes or skip the Fresno pepper. For more spice, add a pinch of cayenne.
Wine Choice: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for a balanced acidity that won’t overpower the sauce.
Olive Options: If Kalamata olives aren’t available, you can use green olives or a blend of your favorites.
Sauce Consistency: If the sauce becomes too thick, add reserved pasta water a little at a time to reach your desired consistency.
Pasta Variety: While pappardelle is our choice for its thickness, spaghetti, linguine, or bucatini also work well with this sauce.
Make It Vegan: Omit the anchovies for a vegan-friendly version without losing much of that savory flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove and add a splash of water if the sauce is too thick.
Meal Prep: Make the sauce ahead of time and store it separately. Cook the pasta fresh when you’re ready to serve.
Perfect Pairing: Serve with a crisp green salad and a glass of the same dry white wine used in the sauce for a complete meal.
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Why This Recipe Stands Out | PASTA ALLA PUTTANESCA
Bold Flavors: The combination of anchovies, capers, and Kalamata olives creates a unique, savory taste that's unforgettable.
Quick to Make: Ready in about 30 minutes, it’s perfect for busy weeknights or last-minute dinner guests.
Versatile Ingredients: Most of the ingredients are pantry staples, making this dish easy to whip up anytime.
Customizable Spice Level: Easily adjust the heat to suit your taste.
Packed with Umami: The anchovies and olives add layers of flavor that elevate the entire dish.
Perfect for Thick Noodles: This sauce pairs wonderfully with hearty pasta like pappardelle or fettuccine.
Easy to Make Vegan: Just omit the anchovies, and you’ve got a plant-based powerhouse.
Great for Leftovers: The sauce actually tastes even better the next day as the flavors meld together.
Elegant Presentation: Garnish with fresh parsley and cheese for a restaurant-quality dish.
Authentic Italian Taste: It’s a classic dish that captures the essence of Southern Italian cuisine.
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Ingredients:
4 Tbs good extra virgin olive oil
½ yellow onion, diced
8 thinly sliced garlic cloves
1 tsp crushed red pepper flakes (or 1 seeded, small diced Fresno pepper)
½ tsp fresh oregano, minced
5 roughly chopped anchovy fillets
3 Tbs capers (drained)
1 (28-ounce) can crushed tomatoes
2 ounces tomato paste
½ cup dry white wine
1 cup pitted and sliced Kalamata olives
2 Tbs finely minced fresh parsley, plus more for garnish
½ cup fresh basil, hand-torn
1 pound dried pasta of choice (we used Pappardelle for its thick noodles)
Sea salt and pepper to taste
Instructions:
Add the olive oil to a large saucepan over low to medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 6 minutes.
Stir in the garlic, anchovies, and crushed red pepper (or Fresno pepper) and cook for about 2 minutes, just until the garlic starts to turn slightly golden.
Add the tomato paste and cook for about 4 minutes, stirring frequently to blend well.
Add the Kalamata olives, capers, black pepper, parsley, and oregano to the pan, and sauté the mixture for about 1 minute. Stir in the white wine.
Pour in the crushed tomatoes and bring the mixture to a boil, then reduce heat to a simmer. Let it cook for at least 20 minutes. Stir in the torn basil and salt, allowing the sauce to continue simmering while you cook the pasta.
Cook the dried pasta in a large pot of boiling salted water according to package instructions until al dente (reserve some pasta water in case you need to thin out your sauce).
Drain the pasta and add it directly to the saucepan with the puttanesca sauce. Toss well to coat the pasta evenly. Plate and top with fresh parsley and grated cheese, if desired.
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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