Ingredients with Measurements:
- 1 pound tagliatelle pasta
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet for sauce
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add the chopped olives and capers to the skillet and cook for 2-3 minutes, stirring occasionally.
4. Pour in the crushed tomatoes and bring the sauce to a simmer. Cook for 10-15 minutes, or until the sauce has thickened slightly.
5. Drain the cooked pasta and add it to the skillet with the sauce. Toss to coat the pasta in the sauce.
6. Stir in the chopped parsley and season the sauce with salt and black pepper to taste.
7. Serve the tagliatelle alla puttanesca hot, topped with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
Temperature:
- Sauce should be simmered over medium heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 500
- Fat: 16g
- Carbohydrates: 72g
- Protein: 16g
- Sodium: 900mg
Substitutions for ingredients:
- Linguine or spaghetti can be used instead of tagliatelle pasta.
- Green olives can be used instead of Kalamata olives.
- Fresh basil can be used instead of parsley.
Variations:
- Add anchovies to the sauce for a more traditional puttanesca flavor.
- Use diced tomatoes instead of crushed for a chunkier sauce.
- Add a splash of red wine to the sauce for extra depth of flavor.
Tips and Tricks:
- Be sure to salt the pasta water generously to flavor the pasta.
- Reserve some of the pasta cooking water to thin the sauce if needed.
- Taste the sauce before adding salt, as the olives and capers can be quite salty.
Storage Instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the pasta in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed.
Presentation Ideas:
- Serve the pasta in individual bowls, topped with grated Parmesan cheese and a sprinkle of chopped parsley.
Garnishes:
- Chopped fresh basil or oregano can be used as a garnish.
Pairings:
- Serve the pasta with a simple green salad and crusty bread.
Suggested Side Dishes:
- Roasted vegetables or a side of sautéed spinach would be a great accompaniment to this pasta dish.
Troubleshooting Advice:
- If the sauce is too thick, add a splash of pasta cooking water or broth to thin it out.
Food Safety Advice:
- Be sure to cook the pasta and sauce to a safe temperature of 165°F.
Food History:
- Puttanesca sauce is said to have originated in Naples, Italy, and was named after the "ladies of the night" who would make it for their clients.
Flavor Profiles:
- This dish is savory and slightly spicy, with briny notes from the olives and capers.
Serving Suggestions:
- This pasta dish is perfect for a cozy weeknight dinner or a casual dinner party.
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Region: Italian