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Classic Fusilli alla Puttanesca Recipe

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Classic Fusilli alla Puttanesca is a bold Italian pasta dish tossed with a savory tomato sauce, briny olives and capers, anchovies, garlic, and red pepper. Fusilli captures the chunky sauce in every twist for a satisfying meal ready in about 30 minutes.

Ingredients

  • 12 ounces fusilli pasta
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced or minced
  • 4 anchovy fillets, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 1 can (28 ounces) whole peeled or crushed tomatoes
  • 1/2 cup pitted Kalamata or black olives, roughly chopped
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Extra parsley, for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente according to the package directions. Reserve about 1 cup of pasta cooking water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes.
  3. Cook for 1 to 2 minutes, stirring frequently, until the anchovies dissolve into the oil and the garlic is fragrant without browning.
  4. Add the tomatoes to the skillet. If using whole peeled tomatoes, crush them with a wooden spoon as they cook.
  5. Stir in the olives and capers. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Add the drained fusilli directly to the skillet and toss thoroughly with the puttanesca sauce.
  7. Add a splash of reserved pasta cooking water as needed and continue tossing until the sauce evenly coats the fusilli.
  8. Stir in the chopped parsley and taste before adding salt, as the anchovies, olives, and capers are already salty.
  9. Season with freshly ground black pepper, garnish with additional parsley, and serve immediately.

Notes

  • For a spicier puttanesca, increase the red pepper flakes to 1 teaspoon or add finely chopped fresh chili.
  • For a version without anchovies, omit them and add extra capers or olives for additional savory flavor.
  • For a heartier variation, fold drained canned tuna into the sauce near the end of cooking.
  • Fresh chopped tomatoes can replace canned tomatoes when they are ripe and flavorful; simmer them until they break down into a rich sauce.
  • Spaghetti, linguine, penne, or rigatoni can be substituted for fusilli.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat gently in a skillet over medium-low heat with a splash of water, or microwave individual portions with a teaspoon or two of water.
  • The puttanesca sauce can be prepared ahead, refrigerated separately, and reheated before tossing with freshly cooked pasta.

Nutrition

Find it online: https://thefamilycooking.com/classic-fusilli-alla-puttanesca-recipe/