Bright tomatoes, aromatic garlic sizzled in olive oil, the punch of capers and the saltiness of Kalamata olives – this is one of our family’s favorite dinners, with even my youngest demanding second (or third!) helpings.
I love it because it’s quite quick and easy, and if you have a few things stocked in your pantry, you can make it any weeknight when you’ve forgotten to thaw meat ahead of time (like I tend to do about once a week).
Don’t be put off by the anchovy paste or tempted to omit it until you’ve made this and tried it – while it’s perhaps a less common ingredient, it gives this dish the base notes of the amazing briny flavor and depth of authentic Puttanesca.
Don’t add salt until you’ve tasted it! The anchovy paste, capers, and Kalamatas add quite a lot of salty flavor. Let it simmer before you shake.
INGREDIENTS
- 3 Tbsp olive oil
- 4-5 cloves fresh garlic, minced
- Dash crushed red pepper flakes (if desired)
- 2 Tbsp anchovy paste (This is readily found in any well-stocked grocery store)
- 6 oz tin tomato paste
- 28-oz tin diced or crushed tomatoes (or tomato sauce in a pinch)
- 2-3 Tbsp capers, drained (my kids like more)
- 1 1/2 cups kalamata olives, sliced
- 1 cup water
- Fresh parsley, minced (if desired)
- 16-oz pasta of choice, prepared according to package directions, drained, set aside
DIRECTIONS:
In large pot or sauté pan (I use my wok), heat about 3 Tbsp olive oil over medium heat. Add minced garlic, let sizzle till fragrant and just starting to turn golden, about 1 minute.
Squirt in anchovy paste, sprinkle in dash of red pepper flakes (if using), stir gently till aromatic and somewhat clumpy-looking, another minute.
Add tomato paste and stir gently, then dump in crushed/diced tomatoes (or tomato sauce) and water. Add capers and Kalamata olives. Stir.
Bring to bubbling, turn down to low and let simmer for about 10 minutes.
Taste, adjust seasonings if needed (some find the saltiness perfect, some like to add a small dash of salt)
When the bubbling sauce is cohesive and the smell is filling your house with a delightful aroma, it’s probably close to done.
Serve on top of pasta, sprinkled with parsley.
To make my life easier, I put the cooked pasta back in the large pot I boiled it in and then tip the Puttanesca sauce over it, mix gently, and sprinkle the minced parsley on top (if I have it).
Serve immediately.
(Feeds a family of 8-10)