Pappardelle Puttanesca (25 Minutes)

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Pappardelle Puttanesca is a classic Italian dish known for its rich and flavorful sauce made with tomatoes, olives, capers, and garlic. The bold flavors of the sauce are the star of the dish and pair perfectly with a simple pappardelle pasta. Give this dish a try and have an easy and delicious meal on the table in under 30 minutes!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound pappardelle noodles
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup pitted kalamata olives, chopped
  • 1/2 cup bell pepper
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Cook the pasta according to package instructions until al dente.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes, stirring constantly.
  3. Add the crushed tomatoes, olives, bell pepper, and capers to the skillet and stir to combine. Season with salt and pepper to taste.
  4. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally, until it thickens and reduces slightly.
  5. Drain the pasta and add it to the skillet with the sauce. Toss to combine and coat the pasta with the sauce.
  6. Divide the pasta among plates and top with chopped parsley and Parmesan cheese, if desired.

Notes

To make the perfect Pappardelle Puttanesca, be sure to use good quality ingredients, such as San Marzano tomatoes, and don’t skimp on the olives and capers. For an extra burst of flavor, add a pinch of anchovy paste to the sauce while it simmers. Enjoy this classic Italian dish with a glass of red wine and crusty bread for a complete meal.

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 475 calories
  • Sugar: 8g
  • Sodium: 920mg
  • Fat: 11g
  • Carbohydrates: 77g
  • Fiber: 8g
  • Protein: 14g
  • Cholesterol: 0mg

Pair this with...

Prosciutto Wrapped Asparagus

"Begin by preheating your oven to 400°F (200°C). While it warms up, grab some fresh asparagus stalks and snap off the woody ends—no knife needed, they'll naturally break where the tender part starts. Then, take a slice of thin prosciutto and wrap it snugly around each asparagus stalk, spiraling from one end to the other. Lay these wrapped beauties side by side on a baking tray. A sprinkle of black pepper and a drizzle of olive oil will amplify the flavors. Slide them into the oven for about 10-12 minutes. You're aiming for the prosciutto to crisp up a bit and the asparagus to be tender yet still have some bite. When they're ready, plate them up, maybe with a squeeze of lemon or a drizzle of balsamic reduction.

Parmesan and Lemon Broccolini

Start with fresh broccolini, ensuring they're cleaned and trimmed. Lay them out on a baking sheet, so they've got some space to get nice and crispy. Drizzle with olive oil, letting it coat each stalk with a shiny gloss. Sprinkle freshly grated Parmesan over the broccolini, ensuring each piece gets its fair share of cheesy goodness. Into a preheated oven they go, roasting until they're tender with crispy, golden edges. Just before serving, zest a lemon over the top, adding a bright, zingy contrast to the savory Parmesan. Perhaps a squeeze of fresh lemon juice too, for an extra kick.

Garlic Butter Mushrooms

Start by heating your trusty cast iron skillet or pan over medium heat, adding a generous pat of butter. As the butter melts and begins to sizzle, toss in finely minced garlic and let it infuse its aromatic essence. Before the garlic browns, introduce the whole mushrooms, making sure they've been cleaned and patted dry. The key is to give them space, so they brown nicely rather than steam. As they cook, turn them occasionally so they get a beautiful sear on all sides. Season with salt and pepper to taste. Once the mushrooms are golden and tender, finish off with a sprinkle of fresh parsley for a burst of color and freshness.

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