What does a Jewish girl from Brooklyn know about pasta puttanesca? As it turns out, quite a bit! Here’s what I know: It’s one of the quickest and easiest meals you can put together in less than 30 minutes including making garlic bread and salad. You most likely will have the ingredients in your pantry, and if you don’t – you should! It originated from Naples, Italy and when looking for recipes it was an eye opening lesson as to why it’s called puttanesca! It typically contains olives, capers, a hefty amount of garlic, good olive oil, crushed tomatoes, and anchovies (which I’m not a fan of). It’s one of my husband’s all-time favorite dishes and if it’s on a menu, he’s going to order it. Sadly it’s not a popular dish in the Midwest.
Among the many recipes I found, they varied by the amount of olives, capers, red pepper flakes and whether or not to add anchovies. Most add additional salt which I think is completely unnecessary and an enormous amount of olive oil. In the end, I think this version came out perfectly and it was a really delicious birthday dinner for my husband. This was a good thing because I couldn’t think of a gift to get him. Even the helium balloons were against me! Spoiler alert, the country is having a helium shortage!
So without balloons and a gift, I picked up his favorite ice cream, quickly baked a cake and started on the dinner. Since the puttanesca was the star of the show, I served it with a simple arugula salad and an abundance of garlic bread – it was his birthday after all! Now when he misses one of his favorite dishes from New York, I can whip it up in 30 minutes or less. Enjoy!
Ingredients
8 ounces whole wheat linguini*
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced (about a heaping 1/8 cup)
1 (28-ounce) can San Marzano tomatoes drained and crushed (save liquid)
¾ cup Kalamata olives pitted and cut in half lengthwise
¼ cup capers plus 1 teaspoon of liquid
½ teaspoon crushed red pepper flakes (or to taste)
¼ cup grated Pecorino Romano cheese
1 teaspoon anchovy paste (optional)
Chopped Italian leaf parsley or fresh basil for garnish
In a large 12” skillet heat oil over medium heat. Add garlic and cook just until fragrant (about 30 seconds). Add tomatoes and let simmer for about 5 minutes. Add the olives, capers with juice, red pepper flakes and let simmer another 10 minutes.
While the sauce is simmering, bring a large pot of salted water to boil. Add the linguini and cook 2 minutes shorter than package directions and drain well. Toss the linguini in the sauce and allow to cook a couple of minutes. Sprinkle with herbs and cheese and serve.
*whole wheat pasta works particularly well, but feel free to use the pasta shape of your choice.
