Pasta Puttanesca

There’s something incredibly satisfying about a bowl of Pasta Puttanesca. It’s a dish that brings to mind cozy evenings spent in a warm kitchen, the aroma of garlic and spices filling the air as you whip up a delightful meal. One of my fondest memories is making this dish on a chilly evening, when the world outside felt cold and distant, yet inside, we were wrapped in the warmth of love and good food. The blend of flavors in Pasta Puttanesca is simply magical, with the robust taste of tomatoes, the brininess of olives, and the gentle heat from the red chile flakes, all dancing together in perfect harmony. And let’s not forget the beautiful roasted cauliflower that adds a lovely texture, making this dish not only comforting but also unique.

Whenever I prepare Pasta Puttanesca, I’m reminded of how food can bring people together. Each forkful of this vibrant pasta transports me back to moments shared around the table, laughter mingling with the scents wafting from the kitchen. It’s a recipe that encourages creativity, allowing you to adjust the flavors to suit your palate while always remaining true to its roots. On days when I crave something hearty yet full of character, this is my go-to recipe. So let’s dive into the delightful process of making Pasta Puttanesca and create some new memories together.

Key Ingredients for Pasta Puttanesca

The ingredients in Pasta Puttanesca are what make this dish shine. Combining fresh produce with pantry staples creates a flavor-packed sauce that’s both simple and satisfying. Each ingredient contributes its unique character, resulting in a delightful balance of taste and texture.

• Cauliflower: A hearty vegetable providing depth and nutrition, roasted to perfection to enhance its natural sweetness.
• Extra-Virgin Olive Oil: Adds richness and flavor, serving as the base for sautéing ingredients.
• Kosher Salt: Essential for seasoning throughout the cooking process, amplifying the flavors of the dish.
• Black Pepper: Freshly ground for a subtle kick and depth of flavor.
• Garlic: A key aromatic that adds warmth and complexity to the sauce.
• Anchovy Paste: Delivers umami and depth to the sauce, enhancing the overall flavor without tasting fishy.
• Dried Red Chile Flakes: Introduces a touch of heat, balancing the dish with its spicy notes.
• Spaghetti: The traditional pasta choice, providing a perfect vehicle for the sauce.
• Whole Tomatoes: The star of the sauce, offering sweetness and acidity that bring the dish together.
• Kalamata Olives: Adds brininess and richness, contrasting beautifully with the sweetness of the tomatoes.
• Capers: Another layer of briny flavor, enhancing the Mediterranean character of the dish.
• Fresh Parsley: For garnish, adding freshness and color.
• Lemon Wedges: To serve on the side, providing a zesty brightness that complements the dish.

Pasta Puttanesca Instructions

Making Pasta Puttanesca is a delightful experience that comes together with ease. Just follow these simple steps, and you’ll have a delicious meal ready in no time. Let’s get cooking!

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. This creates a non-stick surface, making cleanup a breeze. While the oven heats, bring a large pot of salted water to a boil. Salting the water ensures the pasta is flavorful.

2. Quarter and core the cauliflower, discarding the core. Slice the cauliflower into ¼-inch to ½-inch thick pieces. Place these slices on the lined baking sheet along with the unpeeled garlic cloves. Drizzle the cauliflower with olive oil, and season with two pinches of Kosher salt and several turns of freshly ground black pepper. Toss everything to combine, ensuring each piece is coated in flavor.

3. Roast the cauliflower in the oven for about 20 minutes, flipping the pieces halfway through. You’ll know it’s done when it’s tender and golden in spots. Season with additional Kosher salt to taste before setting it aside.

4. Meanwhile, in a large skillet set over medium heat, warm some more olive oil. Add the peeled garlic, anchovy paste, and dried red chile flakes, cooking just until the garlic becomes fragrant. This should take about 1 to 2 minutes. Stir frequently to break up the anchovy paste and prevent the garlic from burning.

5. Once your pot of water is boiling, add the spaghetti and cook until al dente or according to the package instructions. Al dente means the pasta should have a little chew left to it, ensuring it won’t turn mushy when combined with the sauce.

6. Add the crushed whole tomatoes (with their juices) to the skillet, along with the chopped kalamata olives and capers. Stir everything together, cooking for about 10 minutes, which should align perfectly with the time it takes for the spaghetti to cook.

7. Before draining the spaghetti, reserve about ½ cup of the starchy pasta cooking water. This water is a secret weapon for binding the sauce to the pasta. Drain the spaghetti and return it to the pot.

8. Add the roasted cauliflower, the tomato sauce from the skillet, and a splash of that reserved starchy cooking liquid. Toss everything together to combine, adding more starchy water as needed to achieve a cohesive sauce that clings to the spaghetti.

9. Season the combined dish to taste with additional Kosher salt. Divide the spaghetti between four dinner plates, or two plates if you want to save some for leftovers. Top with freshly chopped parsley and additional black pepper. Serve with lemon wedges on the side for an extra zing!

Recipe Tips about Pasta Puttanesca

Getting the most out of your Pasta Puttanesca experience is all about the little details. Here are some tips to ensure your dish turns out perfectly every time.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop with a splash of water to maintain moisture.
• Freezing: You can freeze Pasta Puttanesca for up to three months. Just ensure it’s completely cooled before transferring to a freezer-safe container.
• Pairing: This dish pairs beautifully with a light salad or crusty bread to soak up the sauce. Try a simple arugula salad with lemon vinaigrette.
• Vegetarian/Vegan Option: This recipe is naturally vegetarian and can be made vegan by omitting the anchovy paste without sacrificing flavor.
• Herb Variations: Experiment with fresh herbs like basil or oregano to elevate the dish further.
• Serving Temperature: Serve Pasta Puttanesca hot for the best flavor and texture; the sauce is best enjoyed warm.

Serve This Pasta Puttanesca With

Sharing a delightful meal of Pasta Puttanesca can be a wonderful experience. Here are some ideas to elevate your dining experience:

• Garlic Bread: Serve alongside warm, crispy garlic bread for a perfect dipping option.
• Salad: A fresh green salad with a light vinaigrette complements the richness of the pasta.
• Wine Pairing: A crisp white wine or a light red can enhance the flavors of the dish beautifully.
• Occasions: Excellent for casual weeknight dinners, dinner parties, or even holiday gatherings.
• Storage: Store leftovers in an airtight container, and reheat gently on the stovetop.
• Seasonal Pairings: Perfect in the summer with fresh tomatoes or in the winter with roasted veggies.

FAQ

Conclusion

In summary, Pasta Puttanesca is a dish that brings together bold flavors and fresh ingredients, making it a standout meal any night of the week. I encourage you to try making this delightful recipe; it’s not just about the deliciousness but also about the experience of cooking and sharing it with loved ones. So gather your ingredients, roll up your sleeves, and let the cooking adventure begin!

Pasta Puttanesca

The ultimate comfort food, Pasta Puttanesca combines robust flavors and fresh ingredients for a quick and satisfying meal. With roasted cauliflower adding a delightful twist, this easy weeknight dinner is perfect for any occasion. Make it tonight and treat yourself to culinary bliss!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 head Cauliflower
• 6 tablespoons Extra-Virgin Olive Oil
• to taste Kosher Salt
• to taste Black Pepper
• 3 cloves Garlic
• 2 teaspoons Anchovy Paste
• ½ teaspoon Dried Red Chile Flakes
• ¾ pounds Spaghetti
• 1 can (28 ounces) Whole Tomatoes
• ½ cup Kalamata Olives
• 2 tablespoons Capers
• for serving Fresh Parsley
• for serving Lemon Wedges

Equipment

• Large Pot
• Oven
• Baking Sheet
• Skillet
• Peeler
• Wooden Spoon
• Chef's Knife

Method

 

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. This creates a non-stick surface, making cleanup a breeze. While the oven heats, bring a large pot of salted water to a boil. Salting the water ensures the pasta is flavorful.
2. Quarter and core the cauliflower, discarding the core. Slice the cauliflower into ¼-inch to ½-inch thick pieces. Place these slices on the lined baking sheet along with the unpeeled garlic cloves. Drizzle the cauliflower with olive oil, and season with two pinches of Kosher salt and several turns of freshly ground black pepper. Toss everything to combine, ensuring each piece is coated in flavor.
3. Roast the cauliflower in the oven for about 20 minutes, flipping the pieces halfway through. You'll know it's done when it's tender and golden in spots. Season with additional Kosher salt to taste before setting it aside.
4. Meanwhile, in a large skillet set over medium heat, warm some more olive oil. Add the peeled garlic, anchovy paste, and dried red chile flakes, cooking just until the garlic becomes fragrant. This should take about 1 to 2 minutes. Stir frequently to break up the anchovy paste and prevent the garlic from burning.
5. Once your pot of water is boiling, add the spaghetti and cook until al dente or according to the package instructions. Al dente means the pasta should have a little chew left to it, ensuring it won't turn mushy when combined with the sauce.
6. Add the crushed whole tomatoes (with their juices) to the skillet, along with the chopped kalamata olives and capers. Stir everything together, cooking for about 10 minutes, which should align perfectly with the time it takes for the spaghetti to cook.
7. Before draining the spaghetti, reserve about ½ cup of the starchy pasta cooking water. This water is a secret weapon for binding the sauce to the pasta. Drain the spaghetti and return it to the pot.
8. Add the roasted cauliflower, the tomato sauce from the skillet, and a splash of that reserved starchy cooking liquid. Toss everything together to combine, adding more starchy water as needed to achieve a cohesive sauce that clings to the spaghetti.
9. Season the combined dish to taste with additional Kosher salt. Divide the spaghetti between four dinner plates, or two plates if you want to save some for leftovers. Top with freshly chopped parsley and additional black pepper. Serve with lemon wedges on the side for an extra zing!

Notes

Storing leftover Pasta Puttanesca in an airtight container in the refrigerator can keep it fresh for up to three days. Reheat gently on the stovetop with a little water to maintain moisture. It can also be frozen for up to three months. To serve, consider pairing it with garlic bread or a refreshing salad. Fresh herbs can elevate the dish, and you can experiment with different pasta shapes for variety.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.