Pasta Puttanesca is a classic Italian pasta dish that packs a punch of bold, savory flavors. It’s a recipe that transforms everyday pantry staples—canned tomatoes, olives, capers, anchovies—into something extraordinary in under 30 minutes. With its balance of salty, tangy, and umami-rich notes, puttanesca brings the sun-soaked spirit of southern Italy right to your table, whether you’re cooking for a busy weeknight or a laid-back dinner with friends.
The Roots of Pasta Puttanesca
This dish hails from Naples, a region of Italy famous for robust, rustic fare. Legend says it was thrown together with what was on hand—thus the reliance on pantry ingredients that don’t require a trip to the market. Puttanesca’s flavor is assertive and unapologetic. Anchovies melt right into the sauce, capers and olives bring brine, and a hint of red pepper kick brings it all together. The result is an aromatic, salty, and deeply satisfying pasta.
Why This Recipe Works
Bursting With Flavor
- Umami Depth: Anchovies dissolve in olive oil, bringing an incredible savory backbone.
- Briny Brightness: Olives and capers add punchy, mouthwatering bursts in every bite.
- Tangy Base: Good-quality canned tomatoes provide a sweet, rich foundation.
- Heat, if You Like: Red pepper flakes let you dial in the perfect level of spiciness.
Quick and Practical
- 30-Minute Wonder: All you need is a large skillet and a pot for your pasta.
- Minimal Prep: Most ingredients require little more than a quick chop or pour.
- Pantry-Friendly: If you keep basic Mediterranean staples in your kitchen, you’re already halfway there.
Adaptable
- Pasta Shape: Traditionally made with spaghetti or linguine, but fettuccine, bucatini, or even penne work well.
- Allergic or Not a Fan of Anchovies? Try finely minced sun-dried tomatoes for added richness.
- Vegetarian Version: Omit anchovies, double the olives, and add a pinch of nutritional yeast for depth.
Ingredients: What You’ll Need
Here’s a comprehensive look at what goes into a traditional Pasta Puttanesca and why each component matters.
| Ingredient | Purpose | Notes |
|---|---|---|
| Spaghetti or Linguine | Acts as the base | Use whole wheat or gluten-free if needed |
| Olive Oil | Sauteing and body for sauce | Extra-virgin for best flavor |
| Garlic | Aromatic foundation | Slice thin or mince |
| Anchovy Fillets | Rich umami depth, subtle saltiness | Canned in oil, drained |
| Red Pepper Flakes | Customizable heat | To taste |
| Canned Whole Tomatoes | Sweet-tart sauce base | San Marzano offer exceptional flavor |
| Black Olives (or Kalamata) | Brine and bite | Pit and slice |
| Capers | Fresh, tangy bursts | Rinse if preserved in salt |
| Fresh Parsley | Bright color and fresh finish | Chop just before serving |
| Dried Oregano | Earthy, herbal note | Classic Italian seasoning |
| Salt and Black Pepper | Flavor balance | Taste before adding |
| Parmesan or Pecorino | Creamy, savory finish | Not traditional, but delicious |
Quantities for Four Servings
- 400g spaghetti (about 14oz)
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves, sliced
- 6 anchovy fillets
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 can (28oz) whole peeled tomatoes
- 1/2 cup pitted black olives, sliced
- 3 tbsp capers, rinsed and drained
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- Freshly ground black pepper
- Salt (use sparingly)
- Grated Parmesan or Pecorino (optional)
Step-by-Step: How to Make Pasta Puttanesca
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Drop in the pasta and stir to prevent sticking. Cook until just al dente—usually about a minute less than the package instructs. Reserve about half a cup of cooking water before draining.
2. Start the Aromatics
While the pasta cooks, pour olive oil into a large skillet and set over medium heat. Add the sliced garlic and let it sizzle gently. When it turns pale golden and fragrant, add the anchovy fillets.
Use a wooden spoon to mash the anchovies as they cook. They will dissolve into the oil, creating a salty, complex base. Scatter in the red pepper flakes and let them infuse for a minute.
3. Build the Sauce
Crush the canned tomatoes by hand or with a spoon, then add them (and their juices) to the skillet. Stir well. Add the olives, capers, and dried oregano. Let the sauce bubble gently over medium heat. Stir occasionally as flavors meld and the sauce thickens—about 10-15 minutes.
If the sauce reduces too much, add a splash of pasta water to loosen it.
4. Finish and Combine
Add drained pasta directly into the skillet. Toss vigorously, ensuring every strand gets coated. If needed, pour in more pasta water until the sauce clings to the noodles but doesn’t pool at the bottom.
Scatter in the fresh parsley and grind over some black pepper. Taste for seasoning. With briny olives, salty anchovies, and capers, you often don’t need additional salt.
5. Serve and Enjoy
Twirl generous portions into bowls. Top with a sprinkle of grated cheese if you wish. Serve immediately while hot.
Tips for Exceptional Puttanesca
- Tomato Quality: Choose Italian San Marzano tomatoes for a sweet, balanced sauce. Their richer flavor lifts the dish.
- Anchovy Integration: To avoid a “fishy” taste, cook anchovies until fully melted into the oil before adding tomatoes.
- Control Salt: Taste before salting. The fixings (anchovies, capers, olives) bring plenty of salt.
- Heat Level: Love spice? Increase the red pepper flakes or add a pinch at the table.
- Pasta Water: It’s the secret to a silky sauce. A splash makes everything coat the pasta perfectly.
Frequently Asked Questions
Can I Omit Anchovies?
Anchovies define authentic puttanesca’s umami depth, but if needed, substitute with finely chopped sun-dried tomatoes or a dash of soy sauce for extra savoriness.
Which Pasta Shapes Work?
Long shapes like spaghetti, linguine, and bucatini hold up well with puttanesca’s robust sauce. Short shapes like penne or rigatoni are tasty options if you prefer a forkable version.
How Can I Prep Ahead?
The sauce tastes even better after sitting, making this ideal for batch cooking. Leftover sauce can be kept in the fridge and tossed with fresh pasta for a quick meal.
Storage and Leftovers
- Refrigerate: Place cooled leftovers in an airtight container. Store pasta and sauce separately for up to 4 days.
- Reheat: Gently warm sauce and pasta together in a skillet over medium, splashing in water or olive oil to loosen if needed.
- Freeze: Freezing the sauce (without pasta) works if you have excess. Thaw fully before reheating and tossing with hot pasta.
Customization and Serving Suggestions
- Add Protein: A handful of shrimp or grilled chicken makes a hearty variation.
- Vegetable Boost: Toss in fresh spinach, quick-cooked broccoli, or halved cherry tomatoes for a nutrition bump.
- Make It a Platter: Pair with a green salad and a loaf of crusty bread.
Pasta Puttanesca makes simple ingredients sing. It’s vibrant, briny, and deeply satisfying—a recipe that proves sometimes the best food is made with what’s in the cupboard. Whether you stick to tradition or riff with your own twist, this is a dish that turns any night into a Mediterranean celebration.
Pasta Puttanesca
This classic pasta puttanesca is always a crowd-pleaser! Tender linguine is coated in a luscious and savory tomato sauce. It’s totally irresistible.
Ingredients
- 1/3 cup pitted black olives (such as Kalamata or Gaeta), roughly chopped
- 1/4 cup fresh parsley, finely chopped
- 2-3 tablespoons extra virgin olive oil
- 2 tablespoons capers, drained and rinsed
- 6-8 anchovy fillets, finely chopped
- Freshly ground black pepper, to taste
- 14 oz spaghetti or linguine
- Grated Parmesan or Pecorino cheese (optional, for serving)
- 4 cloves garlic, thinly sliced
- Salt, to taste (be cautious as the anchovies, capers, and olives are salty)
- 1 (28 ounce) can whole peeled tomatoes, crushed by hand or with a fork
- 1 teaspoon red pepper flakes (optional, adjust to taste)
- 1/2 teaspoon dried oregano
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
- In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook gently until fragrant and golden (about 1-2 minutes). Be careful not to burn the garlic.
- Add the anchovies and red pepper flakes (if using), stirring and breaking down the anchovies until they melt into the oil, about 2 minutes. Stir in the crushed tomatoes, olives, and capers. Add the oregano and black pepper.
- Bring the sauce to a simmer and let it cook, stirring occasionally, for about 10-15 minutes until it thickens slightly and the flavors meld together. If the sauce becomes too thick, you can add a little of the reserved pasta water to loosen it.
- Add the cooked pasta directly into the sauce, tossing well to coat the pasta evenly. If needed, add a little more pasta water to help the sauce adhere better to the pasta.
- Remove the pan from the heat and stir in fresh parsley. Taste and adjust seasoning with additional salt or pepper, though it may already be salty enough.
- Serve immediately with grated Parmesan or Pecorino on the side. Enjoy!