Recipes

Why this salad works

Pasta Puttanesca is a bold and flavorful Italian classic made with tomatoes, olives, capers, garlic, and anchovies. It’s quick, aromatic, and packed with Mediterranean character.

Anchovies are optional but highly recommended—they melt into the sauce and create deep umami flavor without tasting “fishy.”

🥗 Ingredients

• Olive oil – 5–6 tbsp

• Garlic cloves – 2, finely chopped

• Capers – 2 tbsp

• Peeled and chopped tomatoes – 2 cups

• Pitted olives (green, black, Kalamata, or mix) – 1 cup

• Spaghetti or fettuccine – 400 g

• Smoked anchovy fillets, chopped – optional but traditional

• Salt – to taste

• Fresh parsley – for garnish

👩‍🍳 Instructions

1. Heat olive oil in a pan over medium heat.

2. Sauté garlic for about 2 minutes until fragrant.

3. Add capers and anchovies (if using). Stir briefly.

4. Add olives, sliced lengthwise into 2–4 pieces. Cook for 2 minutes.

5. Add tomatoes and season with salt to taste.

6. Cover and simmer for 5 minutes until the sauce thickens slightly.

7. Turn off heat and add cooked, drained pasta.

8. Toss well to coat the pasta evenly with the sauce.

🌿 Serving

Serve immediately, topped with fresh chopped parsley.

Best enjoyed hot and fresh.

🍝 Buon Appetito!