I have this strange love for Italian food, be it pasta or pizza. I cannot really say which one I like more, pasta or pizza. But I am fascinated by the variations that we can make with pasta and its sauces. However, one recipe that I am in awe of is Jamie Oliver’s Pasta Puttanesca.
One might wonder what exactly the term “puttanesca” means and what it has to do with pasta. Let me tell you that puttanesca is the name of the sauce. It is a sweet, simple sauce made with tomatoes, black olives, capers, onions, and Italian herbs.
It resembles a tomato-based pasta sauce, but one ingredient makes this puttanesca sauce unique. It is the anchovies that set puttanesca apart from other red sauces. It is one of the boldest and most intense sauces that you will ever try.
This delicious Italian pasta recipe is simple and easy. It has a unique blend of flavors. It is zesty, packed with Italian spices and herbs, basically everything you need in pasta.
So, let us now get to the making of this delectable Jamie Oliver Pasta Puttanesca, which is sure to become one of your favorite Italian dishes. I have also shared a few tips, tricks, and techniques to help you achieve the best possible Italian flavors in this pasta puttanesca.
Equipments Required
- Large Pot: I use a large pot to cook the pasta. However, you can also use a Dutch oven or any deep pot you prefer.
- Frying Pan: I prefer cooking the sauce and pasta in a frying pan.
- Sharp Knife: I use a sharp knife to cut and slice the garlic and tomatoes.
- Chopping Board: While I use a wooden chopping board to chop the veggies, you can also opt for a plastic or steel base, depending on your comfort.
- Small Bowls: Small bowls will come in handy to assemble all the measured ingredients before you begin cooking.
- Colander: I use a colander to drain the pasta water. You can also use a strainer or a sieve.
Jamie Oliver Pasta Puttanesca Ingredients & Substitutions
Note: The ingredients in this recipe will yield 4 servings. Feel free to adjust the quantities of the ingredients as needed.
- 4 Cloves Of Garlic
- 1 Small Handful Of Black Olives (stone in): You can swap black olives for green olives.
- 2 Handfuls of Very Ripe Cherry Tomatoes: Vine-ripened or Roma tomatoes can be used as alternatives.
- 2 Fresh Red Chilies: You can also add chili powder or chili flakes as an alternative.
- ½ A Bunch of Fresh Basil (15g): Green oregano or thyme can be substituted for basil in this recipe.
- 400 g Dried Spaghetti: You can substitute linguine or fettuccine for spaghetti in this recipe.
- Olive Oil: I sometimes use canola oil as an alternative. You can also use vegetable oil as an alternative.
- Canned Anchovies: You can substitute anchovies with alternatives such as umeboshi, soy sauce, or miso paste in this recipe. Fermented and soy-based condiments such as umeboshi, soy sauce, tamari, and miso paste are great options for replacing anchovies.
- Parmesan Cheese: Grana Padano, Pecorino Romano, or Manchego are other cheese options that can be used in this recipe.
Preparation And Cooking Time
| Preparation Time | Cook Time | Total Time |
|---|---|---|
| 5 Minutes | 15 Minutes | 20 Minutes |
How To Make Jamie Oliver Pasta Puttanesca At Home
Step 1
Bring a large pot of salted water to the boil. Add the spaghetti to the pan and cook until al dente or tender. Drain the pasta, reserving some pasta water, and keep it aside.
Step 2
Then place a large frying pan over medium-high heat and drizzle in some olive oil. Add garlic and chili to the frying pan once the oil is heated.
Step 3
Now add the anchovies and olives and let them cook for about 2 minutes, or until the garlic turns nice and golden brown and the anchovies are melted into the base.
Step 4
Further, add the cherry tomatoes.
Step 5
Finally, add a splash of pasta water to the frying pan. Cook for 3 to 4 minutes.
Step 6
Add the cooked, drained pasta to the pan and stir to coat it well with the sauce.
Step 7
Add the basil to the pan and gently mix all the ingredients until well combined
Step 8
Season the pasta as required. Transfer to a serving platter and top with a good shaving of fresh Parmesan.
Expert Tips That I Recommend
- Reserving pasta water is key to getting a delicious sauce that coats the pasta well. Therefore, I always reserve the pasta water to add later to the sauce.
- Never rinse the pasta. Rinsing the pasta after it is cooked releases the starch, which helps the sauce coat it well.
- I finally garnished the pasta with fresh herbs like parsley, cilantro, or rosemary to enhance the flavor and final appearance.
FAQs About Jamie Oliver Pasta Puttanesca
Nutritional Information Per Serving
Jamie Oliver Pasta Puttanesca is high in carbs, so I would recommend having it in moderation. I have also added the nutritional values of the ingredients used in this recipe in the table below for your reference.
| Calories | 387 kcal |
| Carbohydrates | 76 g |
| Protein | 14 g |
| Fat | 2 g |
| Saturated Fat | 0.4 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Cholesterol | 2 mg |
| Sodium | 88 mg |
| Potassium | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Vitamin A | 74 IU |
| Vitamin C | 1 mg |
| Calcium | 35 mg |
| Iron | 2 mg |
Recipe Variations For Different Diets
- Vegan Diet: People following a vegan diet can skip anchovies in this recipe and use seaweed instead. They can also substitute Parmesan with any vegan-friendly cheese to make this recipe suitable for their diet.
- Gluten-Free Diet: People following a gluten-free diet can use shirataki, zucchini noodles, or any gluten-free pasta in this recipe.
- Keto-Friendly Diet: I once made this recipe with zucchini noodles for a friend who was on a keto diet. She loved it. You can also try using kelp or squash spaghetti as an alternative.
Storing And Reheating This Recipe
Storing
- Refrigerator: I store my Pasta Puttanesca leftovers in an airtight container, where they can last about 4 days.
- Freezer: Sometimes, when I want the sauce to last longer, I prefer freezing it. I store them in an airtight container before freezing them. It can last for at least 4 – 5 months when frozen.
Note: Freezing pasta with the sauce is not recommended, as it breaks down when frozen, making the sauce grainy.
Reheating
- Microwave: I transfer the pasta to a microwave-safe dish and add water, stirring as I go. I then reheat on medium power for 90 seconds and for 10 seconds afterward, until it is heated.
- Stove: When I reheat the pasta on the stove, I usually grease the pan with butter before adding it to the pasta. I then add a splash of water and stir it occasionally until it is heated through and has a smooth, saucy consistency.
What To Serve With This Recipe
Jamie Oliver’s Pasta Puttanesca is a filling meal on its own. However, I like to pair it with some Garlic Bread or a simple Butter Toast.
You can pair this pasta with good wine, like Chianti Classico, Nero d’Avola, Falanghina, and Fer Servadou. They also go well with a simple Potato Salad, Caesar Salad, Roasted Broccoli, Sauteed Vegetables, Baked Eggplant, Roasted Whole Artichokes, etc.
Printable Version
Jamie Oliver Pasta Puttanesca Recipe
Ingredients
- 4 Cloves Garlic
- 1 Small Handful Black Olives stone in
- 2 Handfuls Very Ripe Cherry Tomatoes
- 2 Fresh Red Chilies
- ½ Bunch Fresh Basil 15g
- 400 g Dried Spaghetti
- Olive Oil
- 3 Anchovy Filets
- Parmesan Cheese
Equipment
- Large Pot
- Frying Pan
- Sharp Knife
- Chopping Board
- Small Bowls
- Colander
Instructions
- Bring a large pot of salted water to the boil. Add the spaghetti to the pan and cook until al dente or tender. Drain the pasta, reserving some pasta water, and keep it aside.
- Then place a large frying pan over medium-high heat and drizzle in some olive oil. Add garlic and chili to the frying pan once the oil is heated.
- Now add the anchovies and olives and let them cook for about 2 minutes, or until the garlic turns nice and golden brown and the anchovies are melted into the base.
- Further, add the cherry tomatoes.
- Finally, add a splash of pasta water to the frying pan. Cook for 3 to 4 minutes.
- Add the cooked, drained pasta to the pan and stir to coat it well with the sauce.
- Add the basil to the pan and gently mix all the ingredients until well combined
- Season the pasta as required. Transfer to a serving platter and top with a good shaving of fresh Parmesan.
Notes
- Reserving pasta water is key to getting a delicious sauce that coats the pasta well. Therefore, I always reserve the pasta water to add later to the sauce.
- Never rinse the pasta. Rinsing the pasta after it is cooked releases the starch, which helps the sauce coat it well.
- I finally garnished the pasta with fresh herbs like parsley, cilantro, or rosemary to enhance the flavor and final appearance.
Nutrition
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Conclusion
Jamie Oliver’s Pasta Puttanesca is a unique and elevated version of classic tomato pasta. Puttanesca sauce is a combination of garlic, olives, cherry tomatoes, and, most importantly, anchovies.
This sauce has rich, bold Italian flavors that make it delectable. It has become a staple in my home, and I am sure you will also love this take on classic tomato pasta.
Follow this simple recipe and treat yourself to this wonderful meal. After relishing this dish, don’t forget to leave a comment below sharing your experience with the recipe and the dish. Until then, Happy Cooking!
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