Pasta Puttanesca
This easy Salmon Pasta Puttanesca is a bold, briny weeknight pasta with tomatoes, olives, capers, and garlic, ready in 30 minutes and perfect for leftover salmon.
Nutrition Facts
Ingredients
Instructions
Bring a large pot of salted water to a boil.
In a large skillet, warm the olive oil with the garlic and anchovies over medium low heat. Cook, stirring occasionally, until the garlic is lightly golden and the anchovies begin to melt, about 1 to 2 minutes.
Add the drained crushed tomatoes, season with salt and pepper, and raise the heat to medium high. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens into a sauce, about 10 minutes.
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Notes
Use good-quality canned tomatoes. This sauce is simple, so the tomatoes matter. San Marzano-style if you can find them.
Don’t skimp on the garlic and anchovies. They melt into the sauce and create deep, savory flavor without tasting fishy.
Let the anchovies dissolve fully. Mash them into the oil until they disappear. That’s where the magic umami comes from.
Bloom the chili flakes in oil. Adding them early helps release their flavor and gives the sauce a subtle kick.
Add olives and capers toward the end. This keeps them bright and briny instead of overcooked and dull.
Salt carefully. Between olives, capers, and anchovies, this dish already has salt built in. Taste before adding more.
Cook the pasta just shy of al dente. It’ll finish cooking in the sauce and soak up all that bold flavor.
Reserve plenty of pasta water. A splash helps emulsify the sauce and coat every noodle beautifully.
Finish with fresh herbs. Parsley adds freshness and balances the richness.
Serve immediately. Puttanesca is best hot and glossy, right out of the pan.
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Reviews from the Original Source
This is so good and so easy!! Never heard of it until SATC. Charlotte wanted to serve at Miranda's baby shower. lol. I was intrigued. Found this recipe. Shocked how delicious and simple this is to make. Highly recommend!!
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