Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 1 large yellow onion, chopped; 2 tablespoons olive oil; 10 cloves garlic, chopped; 3 anchovies; 1/4 cup olives, chopped (I use castelvetrano); 1 1/2 tablespoon chopped capers; 1/2 cup vegetable broth; 1 28 oz. can crushed tomatoes (you can use whatever you have on hand); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon oregano; 3 tablespoons nutritional yeast, optional but delicious; Fresh parsley, for serving; Fresh parmesan, for serving

Posted:May 23, 2022 | Categories: Recipes | Tags:pasta

Pasta Puttanesca

Rated 5.0 stars by 1 users

Author:

Melissa Ben-Ishay

I love everything about this pasta. It’s packed with flavor, doesn’t require many special ingredients, is so impressive for entertaining, and I think we can all agree that it’s just fun to say. There are many varieties of pasta puttanesca; mine is dairy free and can be easily made vegan(though if you do eat meat, don’t skip the anchovies—they melt right into the sauce and create an incredible depth of flavor).

Puttanesca works best with long pasta, like pappardelle, fettuccine, or spaghetti, and if you’re feeling up to it, homemade pasta is the way to go. Trust me on this one.

Cook Mode

Ingredients

1 large yellow onion, chopped
2 tablespoons olive oil
10 cloves garlic, chopped
3 anchovies
1/4 cup olives, chopped (I use castelvetrano)
1 1/2 tablespoon chopped capers
1/2 cup vegetable broth
1 28 oz. can crushed tomatoes (you can use whatever you have on hand)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon oregano
3 tablespoons nutritional yeast, optional but delicious
Fresh parsley, for serving
Fresh parmesan, for serving

Directions

Heat the olive oil over medium heat in a large skillet. Add the onion and let cook for a few minutes until softened.
Add the garlic to the pan and cook until aromatic, around 1-2 minutes.
Stir in the anchovies and cook for a few more minutes. Add the olives and capers.
Pour in the canned tomatoes and vegetable broth. Season with salt, pepper, garlic powder, and oregano.
Lower the heat and let simmer so the flavors can develop. Stir in nutritional yeast at the end, if using.
To serve, add just-al dente noodles directly to the sauce and cook for 1-2 minutes, so the sauce can stick to the pasta. (The pasta will continue to cook in the sauce, so if you’re using dried, take it out 1-2 minutes before you should.) Loosen with pasta water as needed.
Garnish with fresh parsley and parm if desired and enjoy!

What You'll Need

What You'll Need:

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