This easy and flavorful Pasta Puttanesca from Jamie Oliver is a quick and delicious Italian dish. With simple ingredients like anchovies, olives, and capers, it’s packed with bold flavors and perfect for a busy weeknight meal. You can easily adapt it to what’s in your pantry for a tasty, satisfying dinner.
Ingredients Needed
- 4 tbsp extra virgin olive oil
- 4 garlic cloves, lightly crushed and left whole
- 4 anchovy fillets
- ½ red chilli, finely chopped
- 40g (1½ oz) capers
- 2 x 400g (14 oz) cans of chopped tomatoes
- A couple of pinches of dried oregano
- 80g (3 oz) pitted black olives
- 320g (11½ oz) dried linguine
- Handful of flat-leaf parsley, finely chopped
- Sea salt
How To Make Pasta Puttanesca
- Heat the oil and prepare the sauce: Heat the olive oil in a large frying pan. Add the garlic, anchovy fillets, chilli, and capers. Sweat over medium heat for about 2 minutes, allowing the anchovies to dissolve.
- Add tomatoes and simmer: Stir in the chopped tomatoes, oregano, and a pinch of salt. Cover with a lid and cook over medium-low heat for 15 minutes.
- Add olives and cook further: Stir in the olives and continue cooking for another 10 minutes.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente.
- Combine pasta and sauce: Drain the linguine, reserving a bit of pasta cooking water. Add both the pasta and reserved water to the sauce, cooking over high heat for 1 minute, stirring well.
- Finish and serve: Remove from the heat, discard the garlic, and stir in the parsley. Serve immediately.
Recipe Tips
- Don’t skip the anchovies: They add a deep umami flavor that really makes the sauce special. Even if you’re not a fan of anchovies, they dissolve into the sauce and won’t be noticeable.
- Let the sauce simmer: Give the sauce enough time to cook down and thicken. This brings out the full flavor of the tomatoes and spices.
- Reserve pasta cooking water: Adding a little of the reserved pasta water to the sauce helps it bind with the pasta and creates a silky texture.
- Fresh parsley is key: Stir in freshly chopped parsley at the end for a burst of freshness and color that brightens up the whole dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Pasta Puttanesca cool to room temperature. Then, place it in an airtight container and refrigerate for up to 2 days.
- Freeze: Let the dish cool, then store it in an airtight container or freezer bag. It will keep in the freezer for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat a little olive oil or pasta water in a pan over medium heat. Add the pasta and stir occasionally for 5-7 minutes, or until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200g)
- Calories: 369
- Total Fat: 5.8g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 1,000mg
- Potassium: 400mg
- Total Carbohydrate: 65g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 14g
Try More Jamie Oliver Recipes:
- Jamie Oliver Red Pepper Pasta Sauce
- Jamie Oliver Roasted Tomato Pasta Sauce
- Jamie Oliver No Cook Pasta Sauce
- Jamie Oliver Cherry Tomato Pasta Sauce
Jamie Oliver Pasta Puttanesca
Description
This easy and flavorful Pasta Puttanesca from Jamie Oliver is a quick and delicious Italian dish. With simple ingredients like anchovies, olives, and capers, it’s packed with bold flavors and perfect for a busy weeknight meal. You can easily adapt it to what’s in your pantry for a tasty, satisfying dinner.
Ingredients
Instructions
- Heat the oil and prepare the sauce: Heat the olive oil in a large frying pan. Add the garlic, anchovy fillets, chilli, and capers. Sweat over medium heat for about 2 minutes, allowing the anchovies to dissolve.
- Add tomatoes and simmer: Stir in the chopped tomatoes, oregano, and a pinch of salt. Cover with a lid and cook over medium-low heat for 15 minutes.
- Add olives and cook further: Stir in the olives and continue cooking for another 10 minutes.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente.
- Combine pasta and sauce: Drain the linguine, reserving a bit of pasta cooking water. Add both the pasta and reserved water to the sauce, cooking over high heat for 1 minute, stirring well.
- Finish and serve: Remove from the heat, discard the garlic, and stir in the parsley. Serve immediately.
Notes
- Don’t skip the anchovies: They add a deep umami flavor that makes the sauce special. Even if you’re not a fan of anchovies, they dissolve into the sauce and won’t be noticeable.
- Let the sauce simmer: Give the sauce enough time to cook down and thicken. This brings out the full flavor of the tomatoes and spices.
- Reserve pasta cooking water: Adding a little of the reserved pasta water to the sauce helps it bind with the pasta and creates a silky texture.
- Fresh parsley is key: Stir in freshly chopped parsley at the end for a burst of freshness and color that brightens up the whole dish.
Jamie Oliver Pasta Puttanesca