When the thought of whipping up a delicious Italian dish crosses your mind, the first pairing that pops up is crusty bread. Picture this: warm, golden slices of ciabatta or focaccia, perfect for soaking up every morsel of that rich sauce.
A simple arugula salad dressed in lemon and olive oil brings a peppery crunch to the table. If you want a drink for complete harmony, opt for a well-chilled glass of Chianti. The brisk acidity complements the bold flavors of the puttanesca like a match made in heaven.
Pasta is like a warm embrace in a bowl, isn’t it? Especially when it’s served with a sauce that packs a punch. Jamie Oliver’s Puttanesca sauce is not just a dish; it’s an experience. It’s the perfect blend of garlic, anchovies, and tomatoes that brings an explosion of flavor to the plate.
I often find myself rushing home at the end of a long day, exhausted and starving. On these evenings, I turn to this recipe, not only because it’s quick to prepare, but also because it satisfies my cravings for something hearty and comforting.
Using this recipe, I rediscovered the joy of cooking. Each ingredient offers something unique. The salty olives, zesty capers, and the rich umami from anchovies create a symphony of flavor on my palate. My family, who used to be quite picky about pasta, now happily devours every last bite. It never fails to impress my guests, making me feel like a culinary maestro.
Ingredients List
Here’s what you’ll need to whip up this delightful feast:
- 320g (11½ oz) dried linguine pasta: The foundation of this dish. Linguine offers a perfect bite—chewy yet yielding.
- 4 tablespoons high-quality extra virgin olive oil: This is your liquid gold! Adds richness and depth.
- 4 cloves garlic, lightly crushed and kept whole: A necessary flavor that transforms everything.
- 4 anchovy fillets, finely chopped: Adding a savory backbone without the fishiness.
- 40g (1½ oz) brined capers, rinsed: Tiny bursts of briny goodness.
- ½ red chili pepper, finely minced: For that kick! Adjust according to your spice tolerance.
- 2 x 400g (14 oz) cans diced tomatoes: The heart of the sauce, providing sweetness and body.
- Pinch of dried oregano, to taste: Brings forth the essence of Italian cooking.
- 80g (3 oz) pitted Kalamata olives, sliced: Adds saltiness and color.
- Sea salt, to taste: To enhance all those vibrant flavors.
- Handful of fresh flat-leaf parsley, finely chopped: Brightness and freshness.
- ½ teaspoon freshly ground black pepper: A hint of warmth, perfectly balancing the dish.
- 1 teaspoon lemon zest: Just a hint of brightness to lift everything up.
How to Make Jamie Oliver Puttanesca
Let’s dive into the cooking process. Follow these steps, and you’ll have a delicious bowl of Jamie Oliver’s Puttanesca ready in no time.
Step 1: Boil the Pasta
Bring a large pot of salted water to a rolling boil. Once bubbling, add the linguine and cook according to the package instructions until al dente. Make sure not to overcook it; nobody wants mushy pasta! Reserve a cup of the pasta water before draining. This liquid will help adjust the sauce’s consistency later.
Step 2: Prepare the Sauce Base
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the whole garlic cloves, letting them sizzle and infuse the oil for around 2 minutes. Your kitchen will start to smell heavenly. Next, toss in the chopped anchovies, stirring until they melt into the oil. This method helps release their flavor without overwhelming the dish.
Step 3: Add in the Flavor
Now it’s time for chili peppers, capers, and diced tomatoes. Stir everything together and let it bubble gently. Season with oregano, sea salt, and black pepper. Let this simmer for about 10 minutes. Allowing the flavors to meld beautifully is key; patience makes perfect!
Step 4: Combine Pasta and Sauce
Once the sauce has thickened a bit, return to the reserved pasta water. Toss in the drained linguine, stirring to coat every strand thoroughly. You can add a bit more pasta water if it looks dry.
Step 5: Finish with Olives and Parsley
Finally, fold in the sliced Kalamata olives and chopped parsley. This provides an extra layer of color and flavor. Mix it gently, ensuring all components are well-distributed.
Step 6: Plate Up and Enjoy!
Serve immediately, garnishing with more parsley and a drizzle of olive oil if desired. Enjoy every mouthful!
Recipe Notes
Each ingredient in Jamie Oliver’s Puttanesca carries its weight:
- Linguine Pasta: This long strand pasta pairs harmoniously with sauces and absorbs the flavor well.
- Extra Virgin Olive Oil: A cornerstone of Italian cuisine, it contributes both flavor and health benefits.
- Garlic: When cooked, garlic becomes sweet and soft, allowing its flavor to infuse delicately into the dish.
- Anchovy Fillets: These powerhouses of umami add depth without making the dish taste fishy.
- Capers: Their tanginess cuts through the richness of the sauce.
- Diced Tomatoes: They form the base of the sauce, providing natural sweetness.
- Red Chili Pepper: Adjust the amount to tailor the heat level to your liking.
- Oregano: A classic Italian herb that infuses warmth and earthiness.
- Kalamata Olives: Their briny zing complements the sweetness of the tomatoes beautifully.
- Parsley: Fresh parsley adds a burst of color and brightness.
- Black Pepper and Lemon Zest: These ingredients elevate the dish by providing a refreshing finish.
Nutrition Information
Recipe Variations
Feel free to get creative! Here are some ideas to mix things up:
- Seafood Addition: Toss in some shrimp or mussels for a seafood twist.
- Vegetable Boost: Add sautéed spinach or zucchini for extra nutrients.
- Vegan Version: Skip the anchovies and add nutritional yeast for that umami boost.
- Pasta Shape Swap: Try other kinds of pasta like penne or spaghetti.
- Cheese Lover’s Option: Top with grated parmesan or vegan cheese for added richness.
- Herb Swap: Experiment with basil or mint for alternative flavor profiles.
Jamie Oliver Puttanesca Recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Once bubbling, add the linguine and cook according to the package instructions until al dente. Make sure not to overcook it; nobody wants mushy pasta! Reserve a cup of the pasta water before draining. This liquid will help adjust the sauce’s consistency later.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the whole garlic cloves, letting them sizzle and infuse the oil for around 2 minutes. Your kitchen will start to smell heavenly. Next, toss in the chopped anchovies, stirring until they melt into the oil. This method helps release their flavor without overwhelming the dish.
- Now it’s time for chili peppers, capers, and diced tomatoes. Stir everything together and let it bubble gently. Season with oregano, sea salt, and black pepper. Let this simmer for about 10 minutes. Allowing the flavors to meld beautifully is key; patience makes perfect!
- Once the sauce has thickened a bit, return to the reserved pasta water. Toss in the drained linguine, stirring to coat every strand thoroughly. You can add a bit more pasta water if it looks dry.
- Finally, fold in the sliced Kalamata olives and chopped parsley. This provides an extra layer of color and flavor. Mix it gently, ensuring all components are well-distributed.
- Serve immediately, garnishing with more parsley and a drizzle of olive oil if desired. Enjoy every mouthful!
Nutrition
Notes
- Linguine Pasta: This long strand pasta pairs harmoniously with sauces and absorbs the flavor well.
- Extra Virgin Olive Oil: A cornerstone of Italian cuisine, it contributes both flavor and health benefits.
- Garlic: When cooked, garlic becomes sweet and soft, allowing its flavor to infuse delicately into the dish.
- Anchovy Fillets: These powerhouses of umami add depth without making the dish taste fishy.
- Capers: Their tanginess cuts through the richness of the sauce.
- Diced Tomatoes: They form the base of the sauce, providing natural sweetness.
- Red Chili Pepper: Adjust the amount to tailor the heat level to your liking.
- Oregano: A classic Italian herb that infuses warmth and earthiness.
- Kalamata Olives: Their briny zing complements the sweetness of the tomatoes beautifully.
- Parsley: Fresh parsley adds a burst of color and brightness.
- Black Pepper and Lemon Zest: These ingredients elevate the dish by providing a refreshing finish.
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Conclusion
Making Jamie Oliver’s Puttanesca is like stepping into a bustling Italian kitchen. Each bite offers a taste of tradition, simplicity, and, most importantly, joy. It’s a dish that brings people together—friends, family, or just you, relishing life on a Monday evening.
So fire up that pan, and let the aroma fill your home. As you serve and enjoy, know that with every twirl of linguine, you’re indulging in something special—comfort food at its finest. Buon Appetito!