30-Minute Bucatini Puttanesca with Olives and Capers

Name: 30-Minute Bucatini Puttanesca with Olives and Capers
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 anchovy fillets, chopped, chopped; 3 tbsp extra-virgin olive oil, divided, divided; 1 tsp finely chopped garlic, finely chopped; 2 cups coarsely chopped canned no-salt-added whole peeled tomatoes, with their juice, coarsely chopped, with juice; ⅛ tsp salt plus 1 tablespoon, divided, divided; 12 oz bucatini pasta or spaghetti; 8 black olives, Kalamata or Greek, unpitted, Kalamata or Greek, unpitted; 1 tbsp capers, rinsed, rinsed; 1 tsp coarsely chopped fresh oregano, coarsely chopped

A quick and bold Italian pasta dish featuring bucatini in a savory tomato sauce with anchovies, olives, capers, and oregano.

Cook30 min
Total30 min
DifficultyEasy
Servings4

This classic pasta recipe, known as Puttanesca, is ready in just 30 minutes, making it perfect for a quick yet impressive dinner. The sauce combines the briny flavors of anchovies, olives, and capers with the sweetness of tomatoes and the aroma of fresh oregano.

Despite its colorful name, this dish is a beloved staple of Italian home cooking. Serve it with a simple green salad and, if you like, some sautéed chicken cutlets for a more substantial meal.

Ingredients

Servings 4

4 anchovy fillets, chopped, chopped
3 tbsp extra-virgin olive oil, divided, divided
1 tsp finely chopped garlic, finely chopped
2 cups coarsely chopped canned no-salt-added whole peeled tomatoes, with their juice, coarsely chopped, with juice
⅛ tsp salt plus 1 tablespoon, divided, divided
12 oz bucatini pasta or spaghetti
8 black olives, Kalamata or Greek, unpitted, Kalamata or Greek, unpitted
1 tbsp capers, rinsed, rinsed
1 tsp coarsely chopped fresh oregano, coarsely chopped

Converted amounts are rounded.

Method

In a large saucepan, combine the chopped anchovies with 2 tablespoons of the olive oil. Heat over medium heat until the anchovies begin to dissolve, then add the garlic and stir for about 15 seconds.
Add the chopped tomatoes with their juice and season with 1/8 teaspoon of salt. Cook, stirring occasionally, until the tomatoes have thickened and separated from the oil, about 15 to 20 minutes. Remove from heat.
When the sauce is about halfway done, bring 2 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon of salt, then add the bucatini pasta, stirring until all strands are submerged. Cook according to package directions until just tender.
While the pasta cooks, cut the olives into slivers by slicing the flesh away from the pits. Set aside.
When the pasta is halfway done, return the sauce to medium heat and stir in the olive slivers, rinsed capers, and chopped oregano.
When the pasta is done, drain it well. Toss the hot pasta with the sauce, adding the remaining 1 tablespoon of olive oil. Serve immediately.

💡 Tips

For a more intense flavor, use oil-packed anchovies instead of salt-packed.
If you can't find bucatini, thick spaghetti works well as a substitute.
Serve with a simple green salad dressed with lemon and olive oil.

#Italian #Mediterranean #Easy #Quick (under 30 min)

Inspired by a recipe from EatingWell

30-Minute Bucatini Puttanesca with Olives and Capers

Ingredients

Method

💡 Tips

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