Easy Puttanesca Pasta Recipes for Delicious First Courses

If you are a fan of rich and flavorful pasta dishes, then look no further than the classic Italian recipe for puttanesca. With its bold combination of ingredients like tomatoes, olives, capers, and anchovies, puttanesca sauce is known for its intense and robust flavor profile that will leave your taste buds craving for more. In this article, we will explore some easy and mouthwatering puttanesca pasta recipes that will surely impress your guests as a delicious first course.

Recipe 1: Traditional Puttanesca Pasta

To start off, let’s delve into the traditional version of puttanesca pasta. Here’s what you need:

– 1 pound of spaghetti
– 2 cloves of garlic, minced
– 1 small onion, finely chopped
– 1 can (14 ounces) of diced tomatoes, undrained
– 1/2 cup of pitted Kalamata olives, roughly chopped
– 1/4 cup of capers, rinsed and drained
– 4 anchovy fillets, finely chopped
– 2 tablespoons of olive oil
– 1 teaspoon of red pepper flakes (adjust to taste)
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the spaghetti al dente according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add garlic, onion, and anchovies. Sauté until the onion is translucent and anchovies have melted into the oil.
3. Add diced tomatoes, olives, capers, and red pepper flakes. Stir well and let it simmer for about 10 minutes, allowing the flavors to blend together.
4. Season with salt and black pepper to taste.
5. Add the cooked spaghetti to the pan and toss until well coated with the sauce.
6. Serve hot, garnished with fresh parsley.

Recipe 2: Vegetarian Puttanesca Pasta

For those who prefer a vegetarian version of puttanesca pasta, here’s a delightful recipe that substitutes anchovies with sun-dried tomatoes for that umami flavor. Here’s what you need:

– 1 pound of penne pasta
– 2 cloves of garlic, minced
– 1 small onion, finely chopped
– 1 can (14 ounces) of crushed tomatoes
– 1/2 cup of pitted Kalamata olives, roughly chopped
– 1/4 cup of capers, rinsed and drained
– 1/4 cup of sun-dried tomatoes, chopped
– 2 tablespoons of olive oil
– 1 teaspoon of red pepper flakes (adjust to taste)
– Salt and black pepper to taste
– Fresh basil leaves, torn (for garnish)

Instructions:

1. Cook the penne pasta al dente according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add garlic and onion. Sauté until the onion is translucent.
3. Add crushed tomatoes, olives, capers, sun-dried tomatoes, and red pepper flakes. Stir well and let it simmer for about 10 minutes.
4. Season with salt and black pepper to taste.
5. Add the cooked penne pasta to the pan and toss until well coated with the sauce.
6. Serve hot, garnished with torn fresh basil leaves.

Puttanesca pasta is a versatile dish that can easily be adapted to suit your taste preferences. Feel free to experiment with additional ingredients such as cherry tomatoes, artichoke hearts, or even a sprinkle of grated Parmesan cheese for an extra savory touch.

Whether you prefer the traditional version or the vegetarian twist, these easy puttanesca pasta recipes will surely delight your palate and impress your guests as a delicious first course. So, roll up your sleeves, gather the ingredients, and give these recipes a try. Buon appetito!