Tortellini Puttanesca Recipe

This zesty Tortellini Puttanesca is made with a rich tomato sauce, briny olives, salty capers, and aromatic garlic. The result is a bold, flavorful pasta dish with a satisfying kick from red pepper flakes and a savory depth from anchovies. It’s a quick and simple weeknight meal, perfect for a cozy dinner for two or a small family.

Tortellini Puttanesca Ingredients

• 1 (9-ounce) package fresh or refrigerated cheese tortellini
• 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 4 anchovy fillets, finely chopped (optional, but recommended)
• 1/2 teaspoon red pepper flakes
• 1 (14-ounce) can crushed or diced tomatoes
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, drained
• 1/4 cup fresh basil or parsley, chopped
• Salt and black pepper to taste
• Parmesan cheese, for serving

How To Make Tortellini Puttanesca

1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package directions, until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
2. Sauté the aromatics: While the tortellini is cooking, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic, chopped anchovies (if using), and red pepper flakes. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and the anchovies have dissolved into the oil.
3. Build the sauce: Add the crushed tomatoes, Kalamata olives, and capers to the skillet. Stir to combine. Bring the sauce to a gentle simmer and let it cook for 5-7 minutes to allow the flavors to meld.
4. Combine and finish: Add the drained tortellini to the skillet with the sauce. Toss gently to coat. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency. Stir in the chopped basil or parsley.
5. Serve: Season with salt and pepper to taste. Serve hot, topped with a generous sprinkle of Parmesan cheese.

Recipe Tips

• Don’t fear the anchovies: Anchovies are a key ingredient in traditional puttanesca sauce. They dissolve completely as they cook, adding a rich, savory, and complex flavor without a “fishy” taste.
• Control the heat: The amount of red pepper flakes can be adjusted to your preference. Use more for a spicier sauce, or a pinch for just a hint of warmth.
• Use good quality olives and capers: Since these ingredients are so central to the sauce’s flavor, using good quality Kalamata olives and capers will make a big difference in the final dish.
• Emulsify the sauce: The starchy pasta water you reserved is a secret weapon. Adding a little to the sauce at the end helps it cling to the tortellini, creating a smoother, more cohesive dish.

What To Serve With Tortellini Puttanesca

This bold and flavorful tortellini dish is a satisfying meal on its own. For a complete Italian-inspired dinner, serve it with a crisp side salad dressed in a simple vinaigrette. A few slices of crusty Italian bread are perfect for mopping up every last bit of the delicious sauce. A glass of a dry, crisp white wine like a Pinot Grigio would also complement the dish beautifully.

How To Store Tortellini Puttanesca Leftovers

• Refrigerate: Store leftover Tortellini Puttanesca in an airtight container in the refrigerator for up to 3 days. The flavor will become even more pronounced.
• Freeze: It is not recommended to freeze this dish as the tortellini and sauce can become watery and lose their texture when thawed.

Tortellini Puttanesca Nutrition Facts

Serving Size: 1 serving

• Calories: 380 kcal
• Total Fat: 15 g
• Saturated Fat: 5 g
• Cholesterol: 20 mg
• Sodium: 950 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 4 g
• Sugars: 4 g
• Protein: 18 g

Frequently Asked Questions

• What does “puttanesca” mean? The name of the sauce comes from the Italian word for “prostitute.” Legend has it that the dish was created in Naples by sex workers who needed a quick, easy meal to make with pantry staples between clients.
• Can I make this vegetarian? Yes, you can easily make this a vegetarian dish by simply omitting the anchovies. The sauce will still be very flavorful from the olives, capers, garlic, and tomatoes.
• Can I use a different kind of pasta? While tortellini adds a rich, cheesy element to the dish, you can use any kind of pasta you prefer. Spaghetti, linguine, or penne are all excellent choices.

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• Tortilla Casserole Recipe
• Triple Pepperoni Pizza Recipe
• Truffle Mac & Cheese Recipe