Pasta Puttanesca

To store leftover Pasta Puttanesca, place it in an airtight container and refrigerate it for up to 3 days. For longer storage, you can freeze the dish for up to 2 months. When reheating, add a splash of water or olive oil to help revive the sauce's consistency.

Yes, you can easily make Pasta Puttanesca vegetarian by omitting the anchovies and using a plant-based parmesan cheese alternative. For a vegan version, replace the cheese with nutritional yeast or a vegan cheese substitute, and ensure that the olives and capers are free from any non-vegan additives.

If you don't have fresh tomato concassè, you can substitute it with canned crushed tomatoes or diced tomatoes. Just be sure to adjust the cooking time slightly, as canned tomatoes may require less time to thicken into a sauce.

While spaghetti is the traditional choice for Pasta Puttanesca, you can also use other pasta shapes like linguine, fettuccine, or penne. The key is to choose a pasta that can hold onto the sauce well, ensuring every bite is flavorful.

To adjust the spiciness of Pasta Puttanesca, you can increase or decrease the amount of chili pepper used in the recipe. If you prefer a milder dish, start with a small pinch and taste as you go. Alternatively, you can add red pepper flakes for a different heat level.