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 their sauces. However, one recipe that I am in awe of is Jamie Oliver Pasta Puttanesca.
One might wonder, what exactly does the term “puttanesca” mean, and what does it have 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, Italian herbs, etc.
It does resemble a tomato-based sauce for pasta, but one ingredient makes this puttanesca sauce unique. It is the anchovies that differentiate puttanesca from any other red sauce. 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 pasta puttanesca, which is sure to become one of your favorite Italian dishes. I have also shared a few tips, tricks, and techniques for you to 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 of your choice.
- 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 used in this recipe will help you make 4 servings. Feel free to adjust the quantities of the ingredients as per your requirements.
- 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 Chillies: 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 other 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
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. Now 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 drained and cooked pasta to the pan and stir it to coat 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
- I always generously salt my water before cooking the pasta, as boiling pasta in unsalted water will result in flavorless pasta.
- I don’t completely rely on the package instructions for cooking the pasta. Instead, I check on myself and cook the pasta until it is al dente.
- 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 which is why I would recommend you to have it in moderation. I have also added the nutritional value of the ingredients used in this recipe for your reference in the table given below.
| 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 substitute seaweed. 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 using zucchini noodles for a friend who was on keto. 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 it can last for about four days.
- Freezer: Sometimes, when I want the sauce to last longer, I prefer freezing them. I store them in an airtight container before freezing them. It can last for at least 4 – 5 months when frozen.
Note: Freezing pasta along with the sauce is not recommended as it breaks down when frozen and makes the sauce grainy.
Reheating
- Microwave: I transfer the pasta to a microwave-safe dish and add water while stirring. I then reheat on medium power for 90 seconds and 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.
- Add the cherry tomatoes and a splash of pasta water to the frying pan. Cook for 3 to 4 minutes.
- Add the drained and cooked pasta to the pan and stir it to coat 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
- I always generously salt my water before cooking the pasta, as boiling pasta in unsalted water will result in flavorless pasta.
- I don’t completely rely on the package instructions for cooking the pasta. Instead, I check on myself and cook the pasta until it is al dente.
- 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 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 and bold Italian flavors that make it so delectable. It has become a staple food at my home, and I am sure you will also love this version of 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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