Pasta Putanesca
Pasta Putanesca offers a bold, savory flavor profile with olives, capers, anchovies, and tomatoes, perfect for those craving a spicy, Mediterranean-inspired meal. Quick and satisfying.
Ingredients
Instructions
- Cook and drain the linguine.
- Drain the tomatoes and cut them in half, squeezing out as much liquid as possible.
- Combine the tomatoes and olive oil in a skillet and bring to a boil.
- Add the oregano, red pepper flakes, olives, capers, garlic, anchovies, and salt, stirring frequently.
- Reduce heat and cook until the sauce has thickened.
- Serve the sauce over hot pasta and garnish with additional cilantro.
Tips & Substitutions
For an extra depth of flavor, consider adding a splash of red wine to the sauce while it simmers. If you don't have Greek olives, Kalamata olives work well as a substitute. For a vegetarian version, omit the anchovies and consider adding more capers for a salty kick. To enhance the dish, serve with crusty bread to soak up the delicious sauce.
Serving Suggestions
Serve Pasta Putanesca with a side of garlic bread and a fresh green salad for a balanced meal. A light white wine, such as a Sauvignon Blanc, pairs beautifully with this dish. For a Mediterranean flair, consider adding a side of Tuna And White Bean Salad for a satisfying and hearty dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to prevent the pasta from drying out, and warm gently on the stovetop or in the microwave. This dish can also be enjoyed cold as a pasta salad the next day.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta Putanesca contains roughly 693 calories, with 18g protein, 97g carbohydrates, and 39g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (201% of the Daily Value), and dietary fiber (186% of the Daily Value). Note that it is relatively high in sodium, at 2196mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! You'll need about 2-3 pounds of ripe tomatoes, blanched, peeled, and chopped. Just be sure to cook them down until they release their juices and create a similar consistency to the canned tomatoes.
Is it possible to make this dish gluten-free?
Absolutely! Simply substitute the linguine with a gluten-free pasta of your choice. There are many great options available made from rice, quinoa, or legumes that will work well with the sauce.
Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the sauce while cooking fresh pasta. This allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).