Puttanesca Pasta
A quick, punchy pasta sauce with tomatoes, olives, anchovies, and a hint of heat. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 18g
Ingredients
- 8 oz penne pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 4 anchovy fillets
- 1 can (15 oz) crushed tomatoes
- ½ cup black olives, sliced
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz penne and cook until al dente, about 11 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, heat the 2 tbsp olive oil in a large skillet over medium. Add the 3 minced garlic cloves and 4 anchovy fillets; cook until anchovies dissolve and garlic is fragrant, about 2 minutes.
- 3
Stir in the 1 can crushed tomatoes and 1/2 cup sliced black olives. Simmer until slightly thickened, about 5 minutes. Season with red pepper flakes and salt to taste.
- 4
Add the drained penne to the sauce, tossing to coat. If too thick, add reserved pasta water a splash at a time until saucy.
- 5
Serve hot, garnished with chopped parsley and green onions if desired.
Tools you’ll need
- Large pot
- Large skillet
- Colander
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