If you’re craving a boldly flavored Italian classic that comes together in under an hour, Pasta Puttanesca will absolutely steal your heart. Briny olives, capers, anchovies, and a punchy tomato sauce swirl together with perfectly cooked spaghetti for an unforgettably satisfying meal—saucy, spicy, and oh-so-easy!
Why You’ll Love This Recipe
- Briny, Bold Flavors: Every bite of Pasta Puttanesca is layered with salty, tangy, and spicy notes that ignite your taste buds.
- Quick & Easy: The sauce practically makes itself in under 30 minutes, making this perfect for weeknight dinners.
- Pantry-Friendly: Most ingredients are shelf-stable, so you can whip up Puttanesca whenever a craving strikes.
- Crowd-Pleaser: This classic Italian pasta is sure to impress guests and make any meal feel special with minimal fuss.
Ingredients You’ll Need
One of the beautiful things about Pasta Puttanesca is how it transforms simple, everyday staples into a dish with restaurant-level charm. Each bold, savory ingredient plays its part, delivering a robust sauce that clings to every strand of pasta and makes your kitchen smell like a trattoria!
- Extra virgin olive oil: Adds fruity richness and helps meld the bold flavors together.
- Finely chopped onion: Builds a sweet, aromatic base for the sauce that softens beautifully.
- Garlic: As always, garlic infuses a warm, savory depth that’s essential in any great Italian sauce.
- Canned anchovies: Don’t skip these! They melt into the sauce, adding umami and complexity—no fishiness.
- Tomato paste: Intensifies the tomato flavor and thickens the sauce for a velvety texture.
- Red pepper flakes: Bring just the right amount of heat to wake up your palate.
- Crushed tomatoes: The saucy backbone—go for the best quality you can find.
- Dried oregano: Adds earthy charm and the herbaceous aroma that says “classic Italian.”
- Capers: Tiny bursts of tangy brininess that cut through the richness.
- Pitted olives (black or green): For that unmistakable Mediterranean punch—choose your favorite (or use a mix for complexity).
- Spaghetti, linguine, or fettuccine: The perfect canvas; use what you love or what’s in the cupboard.
- Salt: For seasoning both pasta water and sauce—so important for flavor!
- Extra olive oil (for drizzling): A finishing touch for gloss and richness when serving.
- Chopped fresh parsley: A bright, fresh note that ties everything together at the end.
Variations
Pasta Puttanesca invites improvisation—the basic formula is so flavorful, you can easily tweak it to suit what you love or need. Here are some inspired twists for making the dish your own, whether you’re seeking a plant-based meal or want to ramp up the zestiness!
- Vegan Puttanesca: Skip the anchovies and add an extra tablespoon of capers or a sprinkle of nutritional yeast for umami depth—totally plant-based, yet bursting with flavor.
- Extra Protein: Add cooked shrimp, sautéed tofu, or leftover rotisserie chicken to the pasta just before serving for a more substantial meal.
- Make it Gluten-Free: Simply swap the pasta for your favorite gluten-free noodles and prepare the sauce as written—easy and satisfying.
- Amp Up the Heat: Love things spicy? Add more red pepper flakes or toss in a sliced fresh chili when softening the onions.
How to Make Pasta Puttanesca
Step 1: Heat the pasta water
Start by bringing a generous pot of salted water to a lively boil—you want at least a tablespoon of salt for every two quarts of water to properly season the pasta. Initiating this step early means the water will be ready right as your savory sauce comes together, so everything finishes in synchrony.
Step 2: Sauté the onions, anchovies, and garlic
Warm the olive oil in a roomy, deep sauté pan over medium heat. Tumble in the finely chopped onions and cook until they’re translucent and fragrant—about 4 to 5 minutes. Add the chopped anchovies (along with a splash of their oil) and stir; they’ll practically dissolve into the pan. Toss in the garlic and sauté for another minute, just until it blooms with aroma but doesn’t brown.
Step 3: Build the puttanesca sauce
Mix in the tomato paste and let it cook for a couple of minutes, stirring now and then so it caramelizes slightly—that’s where deep flavor magic happens! Add the crushed tomatoes, oregano, red pepper flakes, chopped olives, and capers. Stir well, bring everything to a gentle simmer, then lower the heat and let the sauce quietly bubble for 10 to 15 minutes—just enough for the flavors to meld.
Step 4: Cook the pasta
When the pasta water is at a rolling boil, add your spaghetti (or linguine/fettuccine). Stir well to keep everything nicely separated. Cook until al dente—tender but with an inviting bite, as per the package instructions. Before draining, remember to save about a half cup of that glorious starchy pasta water for later.
Step 5: Finish the sauce
Stir the fresh parsley into your simmering puttanesca sauce. If it’s looking a little too thick, add a splash of your reserved pasta water to loosen things up and help the sauce cling to every noodle. Taste and adjust salt as needed—capers and olives are salty, so you might not need much!
Step 6: Serve and enjoy!
Drain the pasta and transfer it to a large bowl. If you like, drizzle in a little extra olive oil to keep the noodles silky and separated. Ladle some sauce over the pasta and gently toss so each strand is coated. Serve in shallow bowls, topping with an extra spoonful of sauce, a sprinkle of parsley, and—if you’re feeling fancy—a drizzle of olive oil. Dig in!
Pro Tips for Making Pasta Puttanesca
- Let Anchovies Melt In: Add the anchovies early—they’ll dissolve into the oil and give the sauce that addictive savory punch without a hint of fishiness.
- Control the Simmer: Keep the sauce at a gentle bubble so the tomatoes stay bright and the olives and capers don’t break down too much.
- Reserve Pasta Water: That starchy water is liquid gold—use it to reach the perfect sauce consistency and help it cling to your noodles.
- Chop Olives Coarsely: Leaving the olives chunky delivers satisfying bursts of briny flavor in every forkful.
How to Serve Pasta Puttanesca
Garnishes
A flurry of chopped fresh parsley brightens the plate and balances the robust sauce. For extra richness, drizzle a little more high-quality extra virgin olive oil over each bowl. If you’re not keeping things dairy-free, a light snowfall of freshly grated Parmigiano-Reggiano or Pecorino Romano adds a deliciously salty finish.
Side Dishes
Pasta Puttanesca pairs perfectly with a crusty Italian loaf or garlic bread to mop up any leftover sauce. For a lighter touch, try a simple green salad dressed in a lemony vinaigrette or some sautéed greens like spinach or broccoli rabe—the freshness complements the punchy flavors of the pasta beautifully.
Creative Ways to Present
For a show-stopping presentation, serve the noodles in individual shallow bowls with a well-twisted “nest” of pasta in the center, sauce artistically spooned around. If you want to impress, top with glistening whole olives, a few caper berries, or even a delicate anchovy fillet. Scatter extra herbs for a pop of color—it’s rustic elegance at its best!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Pasta Puttanesca (sauce and noodles together or separately) to an airtight container. It’ll keep in the refrigerator for up to 4 days—perfect for quick lunches or another delicious dinner.
Freezing
The sauce alone freezes like a dream! Pour it into freezer-safe containers (leave space for expansion) and freeze for up to 3 months. Thaw overnight in the fridge before gently reheating. For best pasta texture, cook the noodles fresh each time.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed. Finish with fresh parsley and a drizzle of olive oil to brighten it up—your leftovers will taste nearly as fabulous as the night you made it.
FAQs
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Do I really need to use anchovies in Pasta Puttanesca?
Anchovies are traditional and give authentic Pasta Puttanesca its signature depth and umami—but they almost disappear into the sauce, leaving no noticeable fishiness. If you can’t have them or prefer to skip, simply add more capers and a pinch of sea salt or a splash of vegan Worcestershire for umami.
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Can I use fresh tomatoes instead of canned crushed tomatoes?
Yes! If you have juicy, ripe tomatoes at the peak of summer, roughly chop about 2 pounds and use them in place of canned. Cook a little longer to break them down, and you’ll get an extra-bright, fresh flavor in your Puttanesca sauce.
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What kind of olives work best for this recipe?
Classic Pasta Puttanesca is typically made with Italian black olives like Gaeta or Kalamata, which provide a beautiful briny flavor, but you can use green olives or a combination for extra complexity—just make sure they’re pitted and not overly salty from brine.
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How do I keep the pasta from sticking together?
Make sure to use plenty of water when boiling the pasta, stir during the first minute or two, and if holding before serving, toss with a drizzle of olive oil. Mixing the drained pasta immediately with sauce also helps prevent sticking and ensures every strand soaks up that gorgeous Puttanesca flavor.
Final Thoughts
Don’t let another cozy evening pass you by without treating yourself to a bowl of Pasta Puttanesca! It’s unfussy, bold, and brimming with personality—a recipe you’ll want in your regular rotation, whether you’re feeding friends or just indulging solo. Give it a try and let those big Mediterranean flavors wow your table!
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Pasta Puttanesca Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 to 6 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian pasta dish, Pasta Puttanesca is a flavorful and easy recipe that combines briny olives, capers, and anchovies in a rich tomato sauce. Tossed with spaghetti and finished with fresh parsley, this dish is sure to become a family favorite.
Ingredients
Sauce:
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, finely chopped
- 3 to 4 canned anchovies, chopped
- 2 tablespoons tomato paste
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons dried oregano
- 2 tablespoons small (non-pariel) capers
- 3/4 cup (95g) pitted olives (black or green), roughly chopped
Additional:
- 1 pound spaghetti, linguine, or fettuccine
- Salt
- Extra virgin olive oil, for drizzling
- 1/4 cup chopped fresh parsley
Instructions
- Heat the pasta water: Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). While the water is heating, start making the sauce.
- Cook the onions, anchovies, garlic: Heat the olive oil over medium heat in a large, deep sauté pan. When the oil is hot, cook the onions until they’re soft and translucent, about 4 to 5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the finely chopped garlic and cook another minute.
- Make the sauce: Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, olives, and capers. Bring the sauce to a simmer, then lower the heat to low to maintain a gentle simmer, 10 to 15 minutes.
- Cook the spaghetti: When the salted pasta water is at a rolling boil, add the pasta. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm. Before draining, save about 1/2 cup of the pasta cooking water to add back later, if needed.
- Finish the sauce: Stir the parsley into the pasta sauce. Add some pasta water into the sauce to thin it if it has become too thick.
- Serve: Drain the pasta and put in a large bowl. If you want, mix a little olive oil into the pasta so the pasta doesn’t stick together. Add a ladle’s worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.
Nutrition
- Serving Size: 1 serving
- Calories: 427
- Sugar: 9g
- Sodium: 659mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 72g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 3mg
