The first time I tried making pasta puttanesca was a tragedy.
I’d bought a big ol’ can of puttanesca sauce from the grocery store, warmed it up, put it over my spaghetti and…well, it was underwhelming. Still, I knew there was something fishy about this sauce. Fishy in a good way. Fishy in a way that made me curious to see just how easy it would be to make from scratch. And oh, by gosh, by golly, it is easy indeed.
This recipe for homemade Pasta Puttanesca will knock your pasta-lovin’ socks off. It’s savory – thanks to the copious amounts of savory ingredients like capers, olives and anchovies… all the good things in life – and pairs exceptionally well with the slight sweetness of Muir Glen’s diced tomatoes.
Plus, it takes less than a half hour to make and tastes like something you’d get at a fancy Italian restaurant. If you’ve never tried pasta puttanesca before, now’s the time!
Let’s dig in!
First, gather your ingredients. I’m telling you, the combination of these sweet and salty ingredients is UNREAL. And you can probably find most of them lurking in your pantry.
Bring a pot of water to a boil and make the pasta on one side of the stove. On the other side, heat a large skillet and add all your pasta sauce ingredients.
Let all that savory goodness simmer together for a few minutes until the sauce thickens up a bit.
Then, remove the sauce from the heat and stir in some salt, pepper and fresh basil.
Just look at that saucy goodness. Delizioso! (Side effects to this pasta may include random bursts of Italian.)
Drain your pasta and divide it among your serving bowls…
Then top each plate with the sauce, a few bits of chopped basil and a generous sprinkling of shredded Parmesan cheese. Crusty bread served on the side is optional, but highly recommended.
And that’s it! Pasta sauce that’s easy, delicious, and life changing!
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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