Get ready to ignite your taste buds with these 18 sizzling twist on classic Spaghetti Puttanesca! For those who love a little heat in their pasta dishes, this collection of recipes is sure to satisfy. With its bold blend of olives, capers, garlic, and chili flakes, the traditional puttanesca sauce is already a flavorful fiesta. But we’ve taken it up a notch by adding some exciting twists: from spicy anchovy puttanesca to vegan puttanesca with kalamata olives and sun-dried tomatoes. And don’t even get us started on the creamy puttanesca pasta bake or the puttanesca pizza with black olives and fresh oregano – it’s a flavor explosion!
In this article, we’ll take you on a culinary journey through 18 mouth-watering puttanesca recipes that will make your taste buds do the tango. From classic spaghetti dishes to creative twists on pasta, pizza, and beyond, these spicy puttanesca recipes are sure to become new favorites.
Stay tuned for our first recipe, which puts a classic spin on the original… [insert next section of article]
Classic Spaghetti Puttanesca with Olives and Capers
A spicy and savory Italian dish that combines the flavors of olives, capers, garlic, and tomatoes with al dente spaghetti. This recipe is a staple of Neapolitan cuisine and is sure to become a favorite.
Ingredients:
– 12 oz spaghetti
– 3 cloves garlic, minced
– 1/4 cup pitted green olives, sliced
– 2 tbsp capers, rinsed and drained
– 1 can (28 oz) crushed tomatoes
– 1 tsp red pepper flakes
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add olives, capers, crushed tomatoes, red pepper flakes, salt, and black pepper to the skillet. Stir well.
4. Add reserved pasta water to the skillet and stir to combine.
5. Combine cooked spaghetti with the tomato sauce and toss to coat. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Anchovy Puttanesca with Garlic and Chili Flakes
This Italian-inspired pasta dish combines the salty, umami flavor of anchovies with the bold heat of chili flakes and the richness of garlic. Perfect for those who crave a spicy kick.
Ingredients:
– 8 oz spaghetti
– 1/2 cup olive oil
– 4-6 anchovy fillets, rinsed and chopped
– 3 cloves garlic, minced
– 1/4 teaspoon red pepper flakes (or more to taste)
– 1 can (28 oz) crushed tomatoes
– Salt and freshly ground black pepper
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a large skillet, heat olive oil over medium-low. Add chopped anchovies and cook, stirring occasionally, until they dissolve into the oil (about 5 minutes).
3. Add minced garlic and red pepper flakes to the skillet. Cook for an additional minute, stirring constantly.
4. Add crushed tomatoes to the skillet, along with reserved pasta cooking water. Simmer sauce over low heat for 10-15 minutes, stirring occasionally.
5. Combine cooked spaghetti with the spicy anchovy puttanesca sauce. Season with salt and black pepper to taste. Serve with grated Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Quick and Easy Puttanesca Pasta with Cherry Tomatoes
Puttanesca sauce is a classic Italian recipe that originated in Naples, but this quick and easy version uses cherry tomatoes to add natural sweetness and a pop of color. With just 15 minutes of cooking time, you can enjoy a flavorful and satisfying pasta dish.
Ingredients:
– 8 oz spaghetti
– 1 pint cherry tomatoes, halved
– 2 cloves garlic, minced
– 1/4 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and drained
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add garlic, olives, and capers; sauté for 2-3 minutes or until fragrant.
4. Add cherry tomatoes and cook for an additional 5-7 minutes, stirring occasionally, until they start to release their juices.
5. Combine cooked spaghetti with the puttanesca sauce and toss to coat.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15 minutes
Vegan Puttanesca with Kalamata Olives and Sun-Dried Tomatoes
This Italian-inspired pasta dish is a flavorful and aromatic delight, packed with the savory goodness of olives, sun-dried tomatoes, and garlic. With this recipe, you’ll create a satisfying vegan version that’s sure to become a new favorite.
Ingredients:
– 12 oz vegan spaghetti
– 1/4 cup Kalamata olives, pitted
– 1/2 cup sun-dried tomatoes, chopped
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low.
3. Add garlic and sauté for 1 minute, until fragrant.
4. Add Kalamata olives and sun-dried tomatoes; stir to combine.
5. Season with oregano, salt, and pepper.
6. Combine cooked spaghetti with the puttanesca mixture.
7. Toss to coat, then serve hot.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Enjoy your delicious vegan puttanesca!
Puttanesca with Fresh Basil and Lemon Zest
This classic Italian pasta dish gets a bright and refreshing twist with the addition of fresh basil and lemon zest. Perfect for a quick weeknight dinner or a weekend lunch, this recipe is sure to become a favorite.
Ingredients:
– 12 oz spaghetti
– 1/2 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and drained
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp freshly squeezed lemon juice
– 1 tsp red pepper flakes (optional)
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions.
2. In a large skillet, combine olives, capers, garlic, basil, lemon juice, and red pepper flakes (if using). Cook over medium heat for 2-3 minutes, stirring occasionally.
3. Add the cooked spaghetti to the skillet and toss everything together until well combined. Season with salt and black pepper to taste.
4. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
One-Pot Puttanesca with Linguine and Artichokes
This hearty pasta dish combines the flavors of puttanesca sauce, artichoke hearts, and linguine for a quick and satisfying meal.
Ingredients:
– 8 oz linguine
– 2 cups water
– 1 can (14.5 oz) artichoke hearts, drained and chopped
– 1/4 cup puttanesca sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring the linguine and water to a boil in a large pot. Reduce heat and simmer for 8-10 minutes or until al dente.
2. Add the chopped artichoke hearts, puttanesca sauce, and olive oil to the pasta. Stir to combine.
3. Season with salt and pepper to taste.
4. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Puttanesca Stuffed Bell Peppers with Parmesan
This recipe combines the bold flavors of puttanesca sauce with the sweetness of roasted bell peppers, all wrapped up in a crispy Parmesan crust. Perfect for a quick and impressive dinner!
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1/2 cup puttanesca sauce (homemade or store-bought)
– 1/4 cup cooked rice
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix puttanesca sauce, cooked rice, and grated Parmesan.
3. Stuff each bell pepper with the mixture, filling to the top.
4. Drizzle olive oil over the peppers and season with salt and pepper.
5. Roast for 20-25 minutes or until bell peppers are tender and caramelized.
Cooking Time: 20-25 minutes
Puttanesca Pizza with Black Olives and Fresh Oregano
Experience the bold flavors of Italy with this Puttanesca pizza, featuring salty black olives and fresh oregano. This savory pie is perfect for a quick dinner or gathering with friends.
Ingredients:
– 1 lb pizza dough
– 1/4 cup puttanesca sauce (homemade or store-bought)
– 1/2 cup sliced black olives
– 1/4 cup chopped fresh oregano
– 8 oz mozzarella cheese, shredded
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread puttanesca sauce over the dough, leaving a small border around edges.
4. Top with sliced black olives and chopped fresh oregano.
5. Sprinkle shredded mozzarella cheese over the top.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until crust is golden brown and cheese is melted.
Cooking Time: 12-15 minutes
Creamy Puttanesca Pasta Bake with Mozzarella
Transform a classic Italian dish into a comforting casserole, perfect for a weeknight dinner or casual gathering. This creamy puttanesca pasta bake combines the bold flavors of olives, capers, and garlic with melted mozzarella cheese.
Ingredients:
– 8 oz. pasta (such as penne or rigatoni)
– 1 can of crushed tomatoes
– 2 cloves of garlic, minced
– 1/4 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and chopped
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 cup grated mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; drain.
3. In a large skillet, combine crushed tomatoes, garlic, olives, capers, and oregano. Simmer for 10-15 minutes, stirring occasionally.
4. In a large bowl, combine cooked pasta, tomato mixture, mozzarella cheese, and Parmesan cheese. Mix well.
5. Transfer the pasta mixture to a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Puttanesca Bruschetta with Toasted Baguette
Elevate your appetizer game with this Italian-inspired Puttanesca bruschetta, featuring toasted baguette topped with a savory mixture of olives, capers, garlic, and fresh tomatoes.
Ingredients:
– 1 baguette
– 1/2 cup puttanesca sauce (homemade or store-bought)
– 1/4 cup pitted green olives, sliced
– 1/4 cup capers, rinsed and chopped
– 3 cloves garlic, minced
– 1 large tomato, diced
– Fresh basil leaves, chopped (optional)
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds and toast until lightly browned.
3. Spread a tablespoon of puttanesca sauce on each toasted round.
4. Top with sliced olives, chopped capers, minced garlic, and diced tomato.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 15-20 minutes (toasting the baguette and preparing the toppings)
Enjoy your delicious Puttanesca bruschetta!
Puttanesca Shakshuka with Poached Eggs
This Italian-inspired dish combines the bold flavors of puttanesca sauce with the richness of shakshuka and the creaminess of poached eggs. Perfect for brunch or dinner, this recipe is sure to please.
Ingredients:
– 1 large onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup puttanesca sauce (homemade or store-bought)
– 2 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– 2 eggs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large cast-iron skillet or oven-safe pan, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the crushed tomatoes, puttanesca sauce, and dried oregano. Season with salt and pepper to taste.
6. Create 2-3 wells in the sauce and crack an egg into each well.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the whites are set and yolks are still runny.
8. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Puttanesca Risotto with White Wine and Parsley
This creamy risotto dish is infused with the bold flavors of puttanesca sauce, white wine, and fresh parsley. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1 can (6 oz) of olives, pitted and sliced
– 1/2 cup white wine
– 1 tablespoon capers, rinsed and drained
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
3. Add white wine and cook until absorbed, stirring occasionally, about 2 minutes.
4. Gradually add broth, stirring continuously, cooking until liquid is mostly absorbed before adding more.
5. Stir in olives, capers, oregano, salt, and pepper.
6. Cook for an additional 2-3 minutes or until rice is creamy and tender.
7. Serve hot, garnished with fresh parsley.
Cooking Time: Approximately 20-25 minutes
Puttanesca Stuffed Portobello Mushrooms
Elevate your mushroom game with this Italian-inspired recipe that combines the earthiness of portobellos with the bold flavors of puttanesca. This 10-minute preparation time will reward you with a rich, savory dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large Portobello mushrooms
– 1/2 cup Puttanesca sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by gently wiping them with a damp cloth.
3. In a small bowl, mix together Puttanesca sauce, breadcrumbs, and Parmesan cheese.
4. Stuff each mushroom cap with the puttanesca mixture, dividing it evenly among the four caps.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
Cooking Time: 15-20 minutes
Puttanesca Frittata with Cherry Tomatoes and Feta
A twist on the classic Italian puttanesca sauce, this frittata combines the bold flavors of olives, capers, garlic, and cherry tomatoes with the creaminess of feta cheese.
Ingredients:
– 6 large eggs
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 2 tablespoons capers, rinsed and chopped
– 1 pint cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together eggs and olive oil.
3. Add garlic, olives, capers, and cherry tomatoes; mix well.
4. Pour mixture into a greased 9-inch springform pan.
5. Sprinkle feta cheese on top.
6. Bake for 35-40 minutes or until the edges are golden brown and center is set.
7. Remove from oven and let cool for 10 minutes before serving.
Cooking Time: 35-40 minutes
Puttanesca Grilled Cheese Sandwich with Provolone
Elevate your grilled cheese game with this savory and aromatic Italian-inspired sandwich, featuring the rich flavors of puttanesca sauce on melted provolone cheese.
Ingredients:
– 2 slices of bread ( Ciabatta or Focaccia work well)
– 2 tablespoons of Puttanesca sauce (homemade or store-bought)
– 1 cup shredded Provolone cheese
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, buttered-side down, in the skillet.
4. Spread one tablespoon of Puttanesca sauce on top of the bread slice.
5. Sprinkle half of the Provolone cheese on top of the sauce.
6. Top with the second bread slice, buttered-side up.
7. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
8. Flip and cook for an additional 2-3 minutes.
9. Serve immediately and enjoy!
Cooking Time: Approximately 5-6 minutes.
Puttanesca Meatballs in Tomato Sauce
Experience the bold flavors of Italy with these tender meatballs cooked in a rich and tangy puttanesca tomato sauce.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 can (28 oz) crushed tomatoes
– 1/4 cup puttanesca sauce (store-bought or homemade)
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic, and parsley. Mix well with your hands until just combined.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and bake for 18-20 minutes or until cooked through.
5. While the meatballs are baking, heat the crushed tomatoes and puttanesca sauce in a large skillet over medium-low heat.
6. Once the meatballs are done, add them to the tomato sauce and simmer for an additional 10-15 minutes to coat.
7. Serve hot, garnished with additional parsley if desired.
Cooking Time: 35-40 minutes
Puttanesca Flatbread with Arugula and Balsamic Glaze
Savor the bold flavors of Italy with this Puttanesca flatbread, elevated by peppery arugula and a rich balsamic glaze. A perfect combination for a quick and satisfying snack or light meal.
Ingredients:
– 1 store-bought or homemade flatbread
– 1/4 cup puttanesca sauce (homemade or store-bought)
– 2 cups fresh arugula
– 1 tablespoon olive oil
– Salt, to taste
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Spread the puttanesca sauce evenly over the flatbread.
3. Top with arugula and drizzle with olive oil. Season with salt to taste.
4. Place the flatbread in the oven for 5-7 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and drizzle with balsamic glaze.
6. Slice into wedges and serve immediately.
Cooking Time: 10-12 minutes
Puttanesca Tuna Salad with Red Onion and Capers
This Italian-inspired tuna salad combines the savory flavors of puttanesca sauce with the freshness of red onion and capers, making for a delicious and quick meal.
Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup of puttanesca sauce
– 1/4 cup of finely chopped red onion
– 2 tablespoons of capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. In a medium-sized bowl, combine the flaked tuna, puttanesca sauce, chopped red onion, and capers.
2. Mix well until all ingredients are fully incorporated.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled, garnished with fresh parsley or basil leaves if desired.
Cooking Time: None! This tuna salad is ready in just a few minutes.
Summary
Get ready to ignite your taste buds! We’ve got 18 spicy puttanesca recipes that will take this classic Italian dish to new heights. From traditional spaghetti with olives and capers to vegan options, pizza twists, and even stuffed bell peppers and grilled cheese sandwiches, there’s something for every palate. With a mix of flavors like garlic, chili flakes, lemon zest, and artichokes, you’ll be in for a treat. Whether you’re a foodie or just looking for a quick weeknight dinner, these puttanesca recipes are sure to satisfy your cravings.