This Puttanesca with Angel Hair Pasta is a bold and savory Italian dish that brings together briny olives, tangy capers, and rich tomatoes over delicate angel hair pasta. Originating from Southern Italy, it’s known for its quick preparation and punchy flavors—perfect for busy weeknights or when you’re craving something full of character.
Cooking Time: 25 minutes
Servings: 4
Ingredients:
12 oz angel hair pasta
3 tablespoons olive oil
4 cloves garlic, minced
½ teaspoon red pepper flakes
6 anchovy fillets, chopped (optional but traditional)
1 can (14.5 oz) diced tomatoes
½ cup pitted black olives, halved
2 tablespoons capers, drained
1 teaspoon dried oregano
Salt and black pepper, to taste
¼ cup chopped fresh parsley
Grated Parmesan cheese, for serving (optional)
Instructions:
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente. Drain and reserve about ½ cup of the pasta water. -
Prepare the Sauce:
Heat olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, and anchovies (if using). Cook for about 1 minute, stirring until fragrant and the anchovies melt into the oil. -
Add the Tomatoes and Seasonings:
Stir in the diced tomatoes, olives, capers, and oregano. Simmer the sauce for 10 minutes, allowing it to thicken slightly. Add salt and pepper to taste. -
Combine Pasta and Sauce:
Add the cooked pasta to the skillet and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. -
Finish and Serve:
Sprinkle with chopped parsley and grated Parmesan, if desired. Serve warm with crusty bread or a side salad.
Nutrition (per serving):
Calories: 385
Protein: 12g
Fat: 14g
Carbohydrates: 50g
Fiber: 5g
Sodium: 680mg
Tips:
• If you prefer a milder sauce, reduce or skip the red pepper flakes.
• Use cherry tomatoes for a fresher flavor.
• For a vegetarian version, omit the anchovies and add a splash of soy sauce for umami depth.
• Leftovers taste even better the next day as the flavors deepen overnight.
This Puttanesca with Angel Hair Pasta is a lively and satisfying dish bursting with Mediterranean flair—a perfect balance of salty, spicy, and tangy in every forkful.
