Pioneer Woman Italian Pasta Puttanesca

This bold, briny Pioneer Woman Italian Pasta Puttanesca is made with crushed tomatoes, Kalamata olives, and capers, and ready in 30 minutes. The rich tomato sauce clings beautifully to the noodles after simmering with savory garlic and anchovies. I always keep these pantry staples on hand for quick dinners.

Why This Classic Works

I used to think making a complex pasta sauce required hours of simmering on the stove. This recipe proved me wrong by relying on strongly flavored pantry staples. The quick cooking time preserves the bright acidity of the tomatoes.

The anchovies completely melt into the hot oil, leaving behind a deeply savory base without any fishy taste. I was initially hesitant about using them, but skipping them is a mistake. They build a deep foundation of flavor fast.

Pioneer Woman Italian Pasta Puttanesca Ingredients

• 1 pound spaghetti or linguine
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 4 anchovy fillets, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup Kalamata olives, pitted and roughly chopped
• 3 tablespoons capers, drained
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

How To Make Pioneer Woman Italian Pasta Puttanesca

1. Boil The Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain.
2. Sauté The Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic, anchovies, and red pepper flakes.
3. Melt The Anchovies: Cook for about 2 minutes, stirring frequently, until the garlic is fragrant and the anchovies dissolve into the oil.
4. Simmer The Sauce: Pour in the crushed tomatoes, chopped olives, and capers. Bring the mixture to a gentle simmer and cook for 15 minutes to thicken.
5. Toss And Serve: Add the cooked pasta directly into the skillet with the sauce. Toss well to coat, then garnish with fresh parsley and Parmesan cheese.

Recipe Tips

• Do not skip the anchovies: They provide a crucial savory depth and will not make your sauce taste like fish.
• Salt with caution: Olives, capers, and anchovies are all very salty. Taste the sauce before adding any extra salt at the end.
• Save pasta water: Keep a half cup of the starchy pasta water before draining. You can splash it into the skillet if your sauce gets too thick.
• Use high-quality tomatoes: Since this is a fast sauce, the flavor of your canned tomatoes really shines through. Choose a trusted brand.

What To Serve With Pasta Puttanesca

This bold pasta needs simple sides to balance the strong flavors. A crisp arugula salad dressed with lemon and olive oil cuts through the richness well. Thick slices of toasted garlic bread are also great for soaking up leftover tomato sauce.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the sauce by itself in a freezer-safe bag for up to 3 months. Reheat gently on the stove, adding a splash of water if the pasta has absorbed too much liquid.

FAQs

• Can I use a different type of pasta? Yes, penne or rigatoni work well if you prefer short noodles. The ridges help hold the chunky sauce.
• Is there a substitute for anchovies? If you have an allergy, you can use a splash of soy sauce or a teaspoon of miso paste to add savory depth.
• Can I use green olives instead? Green olives will work, but they offer a different flavor profile. Kalamata olives provide the traditional dark, fruity brine.
• Should I rinse the capers? Rinsing capers removes some of the excess vinegar and salt. It is recommended if you prefer a slightly milder flavor.

Nutrition

• Calories: 380 kcal
• Total Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 8 mg
• Sodium: 650 mg
• Total Carbohydrate: 58 g
• Protein: 13 g

Try More Recipes:

• Italian Garlic Butter Pasta Recipe
• Italian One-pot Pasta With Peas Recipe
• Italian Ricotta Spaghetti Recipe

Pioneer Woman Italian Pasta Puttanesca

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Pioneer Woman Italian Pasta Puttanesca blends bold, briny Kalamata olives and capers with a rich tomato sauce. Ready in just 30 minutes, this savory spaghetti uses simple pantry ingredients for a fast, flavorful weeknight dinner.

Ingredients

• 1 pound spaghetti or linguine

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 4 anchovy fillets, minced

• 1/2 teaspoon crushed red pepper flakes

• 1 can (28 ounces) crushed tomatoes

• 1/2 cup Kalamata olives, pitted and roughly chopped

• 3 tablespoons capers, drained

• 1/4 cup fresh parsley, chopped

• 1/2 cup grated Parmesan cheese

• Salt and black pepper to taste

Directions

• 1. Boil The Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain.
• 2. Sauté The Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic, anchovies, and red pepper flakes.
• 3. Melt The Anchovies: Cook for about 2 minutes, stirring frequently, until the garlic is fragrant and the anchovies dissolve into the oil.
• 4. Simmer The Sauce: Pour in the crushed tomatoes, chopped olives, and capers. Bring the mixture to a gentle simmer and cook for 15 minutes to thicken.
• 5. Toss And Serve: Add the cooked pasta directly into the skillet with the sauce. Toss well to coat, then garnish with fresh parsley and Parmesan cheese.