Rigatoni Puttanesca

5 from 3 votes

A traditional Italian pasta sauce brimming with bold, smokey and salty flavors. Puttanesca is straightforward, speedy and superbly satisfying. An ideal weeknight meal for those who are hungry and in a hurry.

Prep Time5

Cook Time20

Course: Main Course

Cuisine: Italian

Servings:

Calories: 500kcal

Author: Helen

Equipment

Ingredients

2 tablespoons olive oil
2 medium onions finely chopped
4 cloves garlic minced
8 anchovy fillets finely chopped (Note 1)
2 14 oz cans chopped tomatoes
1 handful basil leaves torn
½ teaspoon dried oregano (Note 2)
1 teaspoon smoked paprika
1 teaspoon balsamic vinegar optional
1 teaspoon sugar
½ teaspoon black pepper
14 oz rigatoni pasta (Note 3)
1 cup of your favourite olives quarted (Note 4)
4 tablespoon capers

To finish (optional)

parmesan grated
parsley finely chopped
Truffle Oil
Freshly ground black pepper

US Customary - Metric

Instructions

Pour the olive oil into a frying pan and cook the onion on a medium to low heat until soft and translucent.
Add the crushed garlic and chopped anchovies, cook for a further minute
Add the chopped tomatoes, basil leaves, oregano, smoked paprika, balsamic vinegar (if using), sugar and black pepper and simmer on a low to medium heat for 10 minutes until the sauce has reduced.
Meanwhile, cook the pasta according to packet instructions in a large pan of generously salted water. Reserve a little water before draining.
Once the sauce has reduced stir in olives and capers.
Add the cooked rigatoni to the puttanesca sauce when it's ready, along with 1-2 tablespoons of the reserved pasta water if the sauce needs a little extra moisture.
Serve immediately topped with freshly grated Parmesan, chopped parsley, ground black pepper and a drizzle of truffle oil.

Notes

Anchovies: Substitute with anchovy paste, fish sauce, or omit and add extra salt to taste.
Dried oregano: You can also use 3 times the amount of fresh.
Rigatoni: You can also use other short pasta shapes like fusilli and penne or long pasta varieties like spaghetti or linguine.
Olives: Traditionally, black olives are the preferred choice, but feel free to choose the ones you fancy, if you're not a fan.

Storage

Cooked puttanesca pasta will keep in the fridge for up to 3 days. If you're planning to make ahead, I recommend saving the sauce and making a fresh batch of pasta when you come to eat it. You can reheat on the stove or in the microwave. The sauce can be frozen for up to three months.

Nutrition