New School Pasta Puttanesca
A quintessential Italian pasta dish that ticks all the yumm boxes. Bright and bold flavours combined in a rich tomato sauce with garlic, lemon, capers, olives and anchovies balanced with a hefty amount of parmesan cheese is every pasta lover's dream come true.
New School Pasta Puttanesca
New School Pasta Puttanesca
New School Pasta Puttanesca
Pasta Puttanesca is a classic, bursting-with-flavour Italian dish that comes together so easily. So why new school you say? Well, this Pasta Puttanesca recipe has the addition of smoked paprika (not typically used in Italian pasta recipes) but brings in a slightly smoky flavour, and gives it a new school kick and for me, only enhances the mediterranean flavours, as well as subbing in Sicilian olives instead of black ones gives it a brighter flavour and breaks all sorts of old school traditions, but dammmmn it’s good.
Pasta Puttanesca is a quick and easy dish to prepare, making it a favourite for busy weeknight dinners. Yum.
For more delicoius pastas that provide a twist on a classic, check out my Posh Pasta Aglio e Olio and Pasta al Limone.
Yes, longer pastas work best but you can use any really, I mean if we’re talking new school, why not?
Ingredients and substitutions
How to make it - step by step!
Cook spaghetti to packet instructions, (undercooking by about 3 minutes) reserve ⅓ cup of pasta water.
Meanwhile, in a large pan, sauté the garlic in 1 tbsp of olive oil on a medium heat for about 2 minutes.
Add in cherry tomatoes, cook for about 2 minutes then add the chilli flakes, anchovies, capers, smoked paprika and canned tomato.
Add in lemon juice, grated parmesan and olives. Taste and season, you should have a good balance of saltiness and tang.
Add your cooked spaghetti to the sauce with about 1/3 cup pasta water, let bubble for a couple of minutes, until pasta is perfectly cooked.
Serve on to plates, drizzle with a little olive oil, top with lemon zest, parsley, extra parmesan and chilli flakes for an extra kick.
Cook spaghetti to packet instructions, (undercooking by about 3 minutes) reserve ⅓ cup of pasta water.
Meanwhile, in a large pan, sauté the garlic in 1 tbsp of olive oil on a medium heat for about 2 minutes.
Add in cherry tomatoes, cook for about 2 minutes then add the chilli flakes, anchovies, capers, smoked paprika and canned tomato.
Add in lemon juice, grated parmesan and olives. Taste and season, you should have a good balance of saltiness and tang.
Add your cooked spaghetti to the sauce with about 1/3 cup pasta water, let bubble for a couple of minutes, until pasta is perfectly cooked.
Serve on to plates, drizzle with a little olive oil, top with lemon zest, parsley, extra parmesan and chilli flakes for an extra kick.
Watch the how to video
Watch the how to video
New School Pasta Puttanesca
- 400g dried Spaghetti
- 1 tbsp olive oil
- 5 cloves garlic, finely diced
- 200g mixed cherry tomatoes
- 1 x 400g can crushed tomatoes
- 1 tsp chilli flakes plus extra to serve
- 50g baby capers
- 5 good quality anchovies, finely diced
- 1/2 tbsp smoked paprika
- 1/4 tsp of sea salt
- 1/4 of cracked pepper
- 1/2 cup parsley, chopped
- Zest of 1 lemon
- 1/2 lemon juice
- 1/4 cup grated parmesan plus extra to serve
- 1/2 cup Sicilian olives
- Cook spaghetti to packet instructions, (undercooking by about 3 minutes) reserve ⅓ cup of pasta water
- Meanwhile, in a large pan, sauté the garlic in tbsp of olive oil on a medium heat for about 2 minutes
- Add in cherry tomatoes, cook for about 2 minutes then add the chilli flakes, anchovies, capers, smoked paprika and canned tomato
- Season with salt and pepper, cook for about 10 mins stirring occasionally
- Add in lemon juice, grated parmesan and olives. Taste and season, you should have a good balance of saltiness and tang
- Add your cooked spaghetti to the sauce with about 1/3 cup pasta water, let bubble for a minute
- Serve on to plates, drizzle with a little olive oil, top with lemon zest, parsley, extra parmesan and chilli flakes for an extra kick.