Quick & Easy Fusilli alla Puttanesca – Italian Pasta Recipe

Introduction:

Bold, briny, and bursting with flavor, Quick & Easy Fusilli alla Puttanesca is an Italian classic that proves a pantry-based pasta can be utterly crave-worthy. This dish is famous for its punchy combination of garlic, olives, capers, and tomatoes, all simmered into a rich, salty-sweet sauce that clings perfectly to fusilli’s spiral shape. It’s fast, fiery, and completely satisfying, ideal for a quick weeknight meal or a spontaneous dinner when your fridge is nearly empty. No fancy ingredients, no complicated steps, just true Italian soul food in under 30 minutes.

Ingredients:

Serves 2–3

1. 200g (about 7 oz) fusilli pasta
2. 2 tablespoons olive oil
3. 2–3 garlic cloves, thinly sliced
4. ½ teaspoon red pepper flakes (adjust to taste)
5. 4–6 anchovy fillets (optional, but highly recommended)
6. 1 (14 oz) can crushed tomatoes or peeled whole tomatoes, crushed by hand
7. ¼ cup pitted black or kalamata olives, roughly chopped
8. 1 tablespoon capers, rinsed
9. Salt and black pepper to taste
10. Fresh parsley, for garnish
11. Optional: Grated Parmesan or Pecorino (not traditional but delicious)

Instructions:

Step 1: Cook the Pasta

Bring a pot of salted water to a boil. Cook fusilli until al dente according to package directions. Reserve ½ cup pasta water before draining.

Step 2: Sauté Aromatics

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Sauté for 30–60 seconds, just until fragrant.

Step 3: Add Anchovies (Optional but Traditional)

Add anchovy fillets and use a spoon to mash them into the oil until they melt into the mixture. This adds deep umami without a “fishy” taste.

Step 4: Build the Sauce

Stir in crushed tomatoes, chopped olives, and capers. Simmer the sauce for 10–12 minutes, letting the flavors develop. Season with a little salt and pepper (but go light—anchovies, olives, and capers are naturally salty).

Step 5: Combine with Pasta

Add drained fusilli to the sauce and toss well to coat. If needed, loosen with reserved pasta water until desired consistency is reached.

Step 6: Serve & Garnish

Divide among bowls and top with chopped fresh parsley. Add cheese if you like, though it’s not traditional in this assertive, anchovy-forward dish.

Optional Variations:

• Add Protein: Toss in canned tuna, grilled shrimp, or sautéed mushrooms.
• Fresh Twist: Add halved cherry tomatoes or a handful of arugula just before serving.
• Spicy Kick: Increase red pepper flakes or drizzle with chili oil.
• Gluten-Free: Use gluten-free fusilli or substitute with spiralized zucchini for a low-carb version.

Why You’ll Love This Recipe:

• Quick & Pantry-Friendly – Most ingredients come from the cupboard.
• Big Flavor, Low Effort – Bold, briny, and satisfying in every bite.
• Authentic Italian Roots – Straight from Southern Italy with a rustic soul.
• Naturally Dairy-Free – No cream or cheese needed (but welcome if desired).
• Perfect for Any Night – Weeknight dinner, date night, or midnight snack approved.

This Fusilli alla Puttanesca brings together intense flavors with minimal prep, a bold dish that’s as feisty as its name suggests. It’s a perfect reminder that simple ingredients, when combined just right, can make something truly unforgettable.