Recipe: Pasta puttanesca

Even though I don’t eat much pasta these days, pasta puttanesca is still one of my favourites when I partake in carb loading. The key ingredients (anchovies, tomatoes and olives) dial up the umami level of the sauce, making it impossible to resist.

I used Barilla red lentil penne but you can use any pasta you like. Check my article Which pasta is better? if you want some information before choosing a vessel for the sauce.

This recipe is not vegan but it is dairy-free. It can be made gluten-free and/or low-carb depending on the pasta or pasta substitute you choose.

Finally, I served the pasta with sardines for extra protein and healthy fats. Feel free to add your preferred source of protein, particularly if you choose a pasta that doesn’t have much of it.

Pasta puttanesca

The key ingredients of puttanesca sauce dial up the umami level, making it impossible to resist.

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Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 2 -3

Ingredients

  

• 2 tbsp extra virgin olive oil
• 3 cloves garlic minced
• 4 anchovy fillets minced
• 2 tbsp capers rinsed, drained and chopped
• red pepper flakes to taste optional
• 6 heaped tablespoons sliced black olives
• 1 1/2 cups tomato passata
• 250 g dried pasta
• fresh parsley leaves chopped

Instructions

 

• Boil water to cook the pasta.
• Place olive oil, garlic and anchovies in a large pan. Cook on low-medium heat, stirring often. until the garlic starts to brown.
• Add tomato passata and let simmer for a couple of minutes.
• Add salt to the boiling water and cook pasta according to instructions.
• Add olives and capers to the sauce, stir and continue simmering.
• Once pasta is done, drain and add to the sauce. Stir to coat the pasta.
• Serve with fresh parsley and a side salad.

Keyword anchovies, anchovy, capers, garlic, gluten free, olive, olives, pasta, pasta sauce, puttanesca

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