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bold pasta dish adventure

Bold Puttanesca Recipe With Briny Mediterranean Flavors

This vibrant Puttanesca sauce combines briny capers, olives, and anchovies with a rich tomato base for an intensely flavorful pasta dish. Ready in minutes using mostly pantry staples, it delivers a complex salty-savory experience with every bite. Perfect for busy weeknights when you need an impressive dinner with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons capers
  • 4 anchovy fillets rinsed and chopped
  • 20 Greek olives pitted and coarsely chopped
  • 2 tablespoons tomato paste
  • 3 garlic cloves minced
  • 1/4 cup olive oil
  • 2 cups tomatoes chopped and pushed through a sieve
  • 8 ounces pasta spaghetti traditional, but any shape works

Equipment

  • Large pot
  • Skillet
  • Sieve

Method
 

  1. Bring a large pot of water to a boil. Add salt after the water is boiling.
  2. Add pasta to the boiling water and cook for 8-10 minutes until al dente.
  3. While pasta cooks, warm olive oil in a skillet over low heat.
  4. Add minced garlic to the oil and cook until golden.
  5. Push chopped tomatoes through a sieve for a smooth texture, then add to the garlic oil.
  6. Simmer the tomato mixture for about 5 minutes.
  7. Stir in chopped anchovy fillets, tomato paste, capers, chopped olives, and crushed red pepper flakes.
  8. Cook the sauce for 10 minutes, stirring occasionally to meld flavors.
  9. Drain the pasta and immediately toss with the sauce until well coated.
  10. Serve immediately for the most vibrant flavor experience.

Notes

For best results, use oil-packed anchovies rather than salt-packed ones if you're new to cooking with them. Kalamata olives offer excellent flavor, but any Greek variety works well. In winter months, drained canned tomatoes can be substituted for fresh ones.
This sauce is quite adaptable - for a vegetarian version, replace the anchovies with extra capers and a dash of soy sauce for umami depth. Serve with a simple green salad dressed with lemon vinaigrette and crusty bread for sopping up the sauce.
Leftovers can be refrigerated for up to 3 days. The flavors often intensify overnight, making this dish even more delicious the next day.