This classic pasta alla puttanesca will transport you to Naples in just one bite. Fiery, salty and briny, this super easy pasta sauce comes together incredibly quickly, so get the pasta cooking ASAP!
- 2 tablespoons olive oil
- 1 cup diced onion
- 3 cloves garlic minced (2½ teaspoons)
- 2 tablespoons tomato paste
- 1 tablespoon anchovy paste
- 2 teaspoons Simply Organic Italian Seasoning
- ¼ – ½ teaspoon Simply Organic Crushed Red Pepper Flakes
- 1 can peeled plum tomatoes in juice (28 ounces), crushed
- ½ cup dry red wine
- 1 hefty basil sprig, plus more for serving
- ½ cup pitted kalamata olives, sliced
- 2 tablespoons capers, drained
- 12 ounces pappardelle, spaghetti or rigatoni
- Parsley (optional)
- Grated Parmesan (optional)
Heat oil over medium in a large sauté pan. Add onion and sauté until softened, about 5 minutes.
Add garlic, tomato paste, anchovy paste, italian seasoning, and pepper flakes and cook until fragrant, about 30 seconds.
Stir in tomatoes, wine, and basil sprig, bring sauce to a boil, reduce heat to medium-low and simmer until thickened, about 15 minutes.
Meanwhile, cook pasta in a pot of boiling salted water according to package directions; drain.
Stir olives and capers into sauce and cook to heat through; discard basil sprig. Serve puttanesca sauce over pasta and top with fresh basil, parsley and parmesan, if desired.
- You can use 3 whole anchovies packed in oil instead of the anchovy paste.
Equipment you’ll need:
- Sauté pan
- Large pot
Meal prep notes:
- Pasta can be made up to 4 days ahead.
- Reheat puttanesca on the stove top over medium until simmering.
- Calories: 392
- Sugar: 7g
- Sodium: 815mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Pasta dinner, Italian Pasta, alla puttanesca