Penne Puttanesca
Penne Puttanesca is a vibrant Italian pasta dish known for its bold, piquant flavors. Originating from Naples, this 'prostitute's pasta' is famously quick to prepare, combining savory anchovies, briny olives, capers, and aromatic garlic in a rich tomato sauce. It's an intensely satisfying meal that comes together with minimal effort but delivers maximum taste.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Bursting with bold, savory, and briny Mediterranean flavors.
- Incredibly quick and easy to prepare, perfect for weeknight dinners.
- Uses pantry staples, making it accessible anytime.
- A deeply satisfying and flavorful alternative to everyday pasta dishes.
- Highly customizable to personal spice preference.
Ingredients
- 340 g (12 ounces) dried penne pasta
- 30 ml (2 tablespoons) olive oil
- 2 medium yellow onions, diced
- 5 ml (1 teaspoon) dried chilli flakes (or more, to taste)
- 3 large garlic cloves, minced
- 6 anchovy fillets, finely diced, or 15 ml (1 tablespoon) anchovy paste (optional, but highly recommended)
- 60 ml (4 tablespoons) pitted black olives, such as Kalamata or Gaeta, sliced
- 30 ml (2 tablespoons) mini capers, drained
- 400 g (14 ounces) tin chopped tomatoes
- 60 ml (1/4 cup) reserved pasta water
- 30 ml (2 tablespoons) fresh parsley, chopped, for garnish
- Shavings of Parmesan cheese, to serve
- Sea salt, to season
- Freshly ground black pepper, to season
Instructions
- Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve approximately 60 ml (1/4 cup) of the starchy pasta water; this will be crucial for emulsifying the sauce. Drain the pasta and set aside.
- While the pasta is cooking, heat the 30 ml (2 tablespoons) of olive oil in a large, deep skillet or pan over low to medium-low heat. Add the diced yellow onions and 5 ml (1 teaspoon) of dried chilli flakes. Sauté gently for about five minutes, stirring occasionally, until the onions have softened and become translucent without browning, allowing their sweetness to develop.
- Stir in the minced garlic cloves, finely diced anchovy fillets (or anchovy paste), sliced black olives, and capers. Cook for another 2-3 minutes, stirring constantly. The anchovies will dissolve into the oil, creating a rich, savory base for the sauce. Be mindful not to burn the garlic.
- Raise the heat to medium. Pour in the 400 g (14 ounces) tin of chopped tomatoes along with the reserved 60 ml (1/4 cup) pasta water. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer, uncovered, for about 15 minutes, stirring occasionally. The sauce should visibly thicken and the flavors should meld beautifully.
- Add the cooked and drained penne pasta directly into the sauce. Toss vigorously to ensure every piece of pasta is thoroughly coated. Taste the dish and adjust seasoning with sea salt and freshly ground black pepper as needed. Remember the olives, capers, and anchovies contribute significant saltiness, so taste before adding more.
- Just before serving, stir in the 30 ml (2 tablespoons) of fresh chopped parsley. Serve immediately in warm bowls, topped generously with shavings of Parmesan cheese and an extra grind of fresh black pepper.
Tools You’ll Need
- Large pot for boiling pasta
- Large, deep skillet or pan
- Wooden spoon or spatula
- Colander
- Measuring spoons and cups
- Sharp knife
- Cutting board
- Garlic press (optional)
- Cheese grater or vegetable peeler for Parmesan shavings
Essential Success Tips
- Cook pasta al dente: Ensure your pasta is firm to the bite as it will finish cooking in the sauce, preventing it from becoming mushy.
- Don't skimp on olive oil: A good quality olive oil is essential for developing the base flavors of the sauce.
- Taste before salting: Anchovies and capers are inherently salty. Always taste the sauce before adding extra salt to avoid over-seasoning.
- Reserve pasta water: This starchy water is key to achieving a silky, emulsified sauce that clings beautifully to the pasta.
- Fresh parsley finish: Stir in fresh parsley at the very end to preserve its vibrant flavor and color.
Professional Cooking Secrets
- Bloom your aromatics: Sautéing onions and chili flakes slowly over low heat, followed by garlic, builds a profound flavor foundation. Don't rush this step.
- Anchovies are flavor bombs, not fishy: Even if you're not an anchovy fan, trust the process. They dissolve into the oil, providing a complex umami depth rather than a strong fishy taste.
- Finishing with a flourish: A drizzle of high-quality extra virgin olive oil over the finished dish just before serving can elevate the aroma and add a peppery note.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to loosen the sauce.
- Variations: For an added burst of freshness, stir in some halved cherry tomatoes during the last few minutes of simmering. A pinch of oregano can also be a lovely addition.
- Make it vegetarian: Omit the anchovies entirely for a delicious vegetarian version; you might want to add a pinch of MSG or a small amount of soy sauce for umami depth.
Frequently Asked Questions
Can I make this dish vegetarian?
Absolutely! Simply omit the anchovy fillets or paste. The dish will still be packed with flavor from the olives, capers, garlic, and chili.
What kind of olives are best for Puttanesca?
Traditional Puttanesca often uses Kalamata or Gaeta olives due to their rich, briny flavor. However, any good quality pitted black olive will work well.
Can I use fresh tomatoes instead of tinned?
While tinned chopped tomatoes are a staple for their consistent flavor and texture, you can use fresh, ripe tomatoes if they are in season and very flavorful. Peel and finely chop about 600 g (1.3 lbs) of fresh tomatoes, then proceed as directed.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 18g, Fat: 22g, Carbs: 55g, Sodium: 1200mg (Estimated values and can vary based on specific ingredients and brands)
Allergy Information
Contains gluten (from pasta) and dairy (from Parmesan cheese). May contain fish (anchovies). For a gluten-free version, use gluten-free pasta. For a dairy-free version, omit the Parmesan cheese.
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