Pasta Puttanesca

Veganized Italian Pasta Dish


Quick and easy Pasta Puttanesca by Toni Fiore

Pasta Puttanesca is another example of how easy, fast and delicious Italian cooking can be. Turn the water on to make the bucatini, and by the time the pasta is cooked the sauce is ready. Puttanesca is almost entirely made up of a few (of my often recommended) basic pantry and refrigerator staples like canned tomatoes, dry pasta, oil cured olives, dry herbs and spices, garlic and capers-ingredients that add an amazing depth of flavor in little to no time at all. This recipe is based on the traditional Neapolitan version (which is prepared without anchovies) and any seasonings can be added to suit your own taste. The traditional style sauce uses fresh Italian flat leaf parsley and can be swapped for the basil I’m using in mine. And any remaining sauce makes a really lovely base for flatbreads, bruschetta or pizza-making this a budget friendly good to the last drop recipe! In fact I’ll make and use this as often on pizza as I do pasta. Enjoy this recipe, have some fun with it and let us know what you think!

  • Ingredients
    4 tablespoons olive oil
    3 or more cloves garlic, lightly smashed and peeled
    1 28-ounce can whole plum tomatoes
    Freshly ground black pepper to taste
    1/2 cup pitted black olives, preferably oil-cured
    2 tablespoons capers
    1 teaspoon dried oregano
    Crushed red pepper flakes to taste
    1/2 pound linguine or other long pasta
    Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional

  • Method
    Bring a pot of salted water to a boil.
    Warm 2 tablespoons oil with garlic and half the capers in skillet over medium-low heat.
    Cook, stirring occasionally, until garlic is lightly golden.
    Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper.
    Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down
    and mixture becomes saucy, about 10 minutes.
    Stir in olives, capers and red pepper flakes, and continue to simmer.
    Cook pasta, stirring occasionally, until it is tender but not mushy.
    Drain quickly and toss with sauce and remaining tablespoon of oil.

    Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.

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