Description
Pasta Puttanesca Without Anchovies is a bold, flavorful Italian dish that is traditionally made with anchovies, olives, capers, and a rich tomato sauce. This version skips the anchovies but still delivers the same savory, tangy, and slightly spicy flavors, perfect for a quick weeknight dinner or a flavorful meal any time.
Ingredients
- 12 oz pasta (spaghetti, linguine, or your favorite pasta)
2 tbsp olive oil
4 garlic cloves, minced
1/2 tsp red pepper flakes (adjust to your preferred spice level)
1 can (14.5 oz) diced tomatoes
1/2 cup Kalamata olives, pitted and chopped
2 tbsp capers, drained and rinsed
1/2 cup dry white wine (or vegetable broth for a non-alcoholic version)
1 tsp dried oregano
1/2 tsp dried basil
Salt and black pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and reserve 1/2 cup of pasta water. Set the pasta aside.
- Sauté garlic and spices: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant but not browned.
- Prepare the sauce: Add the diced tomatoes (with their juices) to the skillet, followed by the olives, capers, white wine, oregano, and basil. Stir to combine. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld and the sauce to slightly reduce.
- Toss with pasta: Add the drained pasta to the skillet with the sauce, tossing to coat the pasta in the flavorful sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.
- Season: Taste the pasta and adjust the seasoning with salt and pepper as needed. If you prefer a spicier dish, add more red pepper flakes.
- Serve: Divide the pasta into serving bowls and garnish with fresh parsley or basil. Optionally, sprinkle with grated Parmesan cheese for an extra touch of flavor.
Notes
- Omit the Parmesan cheese for a fully vegan version.
- For extra texture and nutrition, add roasted or sautéed vegetables like zucchini, eggplant, or bell peppers to the sauce.
- For added protein, top with grilled chicken, shrimp, or tofu for a vegetarian version.
- If you prefer a milder dish, skip the red pepper flakes or use a small amount for just a hint of heat.
- Leftover Pasta Puttanesca can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce. You can also reheat in the microwave in 1-minute intervals, stirring in between.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
