This was one of the first recipes I learned when I was a kid. It was featured in one of my favorite children’s books, A Bad Beginning by Lemony Snicket. The dark and unique series follows the Baudelaire orphans as they try to escape evil Count Olaf’s clutches. In the first book, Count Olaf forces them to make dinner for him, and out of the remnants of Olaf’s dilapidated kitchen, the Baudelaires make pasta puttanesca, using a window screen as a strainer. If the Baudelaires can make this dish, so can you.
This dish originates from Naples where it was named after the local prostitutes. It is supposedly what they would prepare between “engagements”, hence why it’s made with cheap jarred ingredients you can easily find in your pantry. It’s perfect for a late hours dinner after painting the town red.
If you can find the anchovy paste, please try it. It’s a traditional ingredient in puttanesca and it adds a complex flavor to the sauce that's not fishy at all.
What makes this recipe enchanting:
Easy enough for a weeknight, but nice enough to serve to company
It's cozy, perfect for fall or winter
The capers, kalamata olives, and anchovy paste add a lot of flavor without a lot of effort
More easy dinner recipes:
Serves 4
1 lb. fettuccine or spaghetti, cooked according to package directions
¼ cup good-quality flavorful extra-virgin olive oil
4-8 cloves garlic, thinly sliced lengthwise
Large pinch dried red pepper flakes
¼-½ cup Kalamata olives, halved
3 tablespoons capers
1 teaspoon anchovy paste (optional)
1 (28-oz.) can good-quality diced San Marzano tomatoes or whole San Marzano tomatoes
2 big pinches dried Italian seasoning or dried oregano, about 1 teaspoon
Big handful fresh basil, roughly chopped
Black pepper & grated parmesan, for serving
Directions:
Boil the pasta in salted water according to package directions.
Meanwhile, to a Dutch oven, add the olive oil and garlic. Turn on heat to medium. Stir the garlic until just starting to turn golden brown. Then add the red pepper flakes, olives, capers, and anchovy paste if using. Saute for about a minute.
Add the tomatoes and Italian seasoning, and use a wooden spoon to crush the tomatoes. Stir occasionally for about 10 minutes. Take the sauce off the heat and stir in the basil. This will keep that fresh basil flavor intact.
Add your cooked pasta to the Dutch oven, and toss with tongs until the pasta is well coated. Transfer to a large serving bowl. Top with a generous sprinkle of black pepper and parmesan, and serve.